豆清发酵液中一株产细菌素乳酸球菌的分离鉴定  

Isolation and Identification of a Bacteriocin- producing Lactococcus sp. Strain Isolated from Fermented Soybean Processing Wastewater

作　　者：孙菁[1] 张臣飞 尹乐斌[1,2] 孔小婷[1] 周新星[1] 夏秋良 赵良忠[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000 [2]豆制品加工技术湖南省应用基础研究基地建设,湖南邵阳422000

出　　处：《农产品加工》2016年第3期44-48,共5页Farm Products Processing

基　　金：湖南省大学生研究性学习和创新性实验计划项目(2014[445]);湖南省研究生科研创新项目(CX2015B604)

摘　　要：从豆制品生产副产物豆清发酵液中分离得到1株产细菌素球状菌,编号SQ-12-3。结合菌株生长特征、菌体形态及生理生化性质,初步将其鉴定为乳球菌属(Lactococcus sp.)。排除发酵液中可能存在的有机酸、过氧化氢及菌株菌体的干扰,并检测抑菌物质蛋白酶稳定性,可确定菌株SQ-12-3产细菌素抑菌。研究该菌株产细菌素动态,确定菌株最适生长温度在37℃,菌株在该温度下发酵18 h后菌液p H值低至4.11;当NaCl质量分数大于7%时,菌株生长受到明显抑制。A bacteriocin- producing lactic acid bacteria strain designated as SQ- 12- 3 is isolated from natural fermentation broth of a soybean plant. By excluding the disturbances of organic acids and H_2O_2 to antibacterial activity of indicator bacteria,and after the fermentation broth protein stability analysis,the antibacterial substance is determined as bacteriocin. On the basis of the colonies, cells morphology, dissolved calcium circle, physiological and biochemical characteristics, strain SQ- 12- 3 is preliminary identified as Lactococcus sp. The biological characteristics of strain SQ- 12- 3 show that, its optimum growth temperature i s at 37 ℃, after 16 hours fermentation, the p H value reach 4.11 and it has a wider range of salt tolerance.When the NaCl concentration is greater than 7%,and the growth of this strain is significantly inhibited.

关 键 词：乳酸球菌 细菌素 豆清发酵液 

分 类 号：Q935[生物学—微生物学]