豆酱中产细菌素屎肠球菌的筛选及特性分析  

Characterization of bacteriocin produced by Enterococcus faecium isolated from soypaste

作　　者：王晓蕊[1] 邹婷婷[1] 郭志富[3] 张春红[1] 陶冬冰[1] 王寅刚[3] 乌日娜[1,2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [3]沈阳农业大学生物技术学院,辽宁沈阳110866

出　　处：《食品与发酵工业》2016年第4期91-97,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31471713);中国博士后科学基金项目(2014M560395);辽宁省农业领域青年科技创新人才培养计划(2014048);辽宁省高等学校优秀人才支持计划(LR2015059);江苏省博士后科研资助计划(1402071C);沈阳农业大学"天柱山英才支持计划"项目

摘　　要：从农家传统发酵豆酱中分离出164株疑似乳酸菌,其中有84株球菌。试验筛选到1株产细菌素的屎肠球菌R1并对其理化性质进行研究。该细菌素对金黄色葡萄球菌、单核细胞增生李斯特菌、大肠杆菌等具有较好的抑制作用,对酸和热稳定。经鉴定该细菌素种类为肠球菌素P。菌株R1在p H3.0模拟胃液中3 h存活率达86.35%,在模拟肠液中6 h存活率达87.72%,对人工消化液耐受性良好。药敏试验结果表明,菌株R1对青霉素、氨苄西林、环丙沙星、氯霉素和庆大霉素敏感,对诺氟沙星和红霉素不敏感,未检测出毒力因子,具有潜在安全性。To provide strain for the development and application of natural food preservatives and feed additives,164 suspected lactic acid bacteria strains including 84 coccus- shaped strains were isolated from naturally fermented soypaste. A strain of Enterococcus faecium R1 producing bacteriocin was selected. Its physical and chemical properties were studied. The bacteriocin had a strong inhibitory effect to Staphylococcus aureus,Listeria monocytogenes,Escherichia coli and other bacteria,and was not affected by high temperature and low pH. The bacteriocin was found to possess enterocin P. Results showed that the survival rate of strain R1 was 86. 35% in p H3. 0 simulated gastric fluid for 3 h and 87. 72% in simulated intestinal fluid for 6 h. Strain R1 had good tolerance to artificially digested liquid.Strain R1 was sensitive to penicillin,ampicillin,ciprofloxacin,chloramphenicol and gentamicin,but was insensitive to norfloxacin and erythromycin. It was negative for the tested virulence factors. This revealed that strain R1 might be safe for further application.

关 键 词：屎肠球菌 细菌素 豆酱 特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]