一株产细菌素乳酸菌的分离、鉴定及生物学特性研究  

Isolation,identification and biological characteristics of a bacteriocin-producing lactic acid bacteria strain isolated from fermented soybean processing wastewater

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

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

出　　处：《食品与机械》2016年第3期12-15,64,共5页Food and Machinery

基　　金：豆制品加工技术湖南省应用基础研究基地项目(编号:2013TP4068);湖南省大学生研究性学习和创新性实验计划项目(编号:湘教通[2014]248号);湖南省研究生科研创新项目(编号:CX2015B604);邵阳学院研究生创新性试验项目(编号:CX2014SY005)

摘　　要：从豆制品工厂自然发酵的豆清蛋白发酵液中分离得到一株产细菌素的乳酸菌,编号为NLB-3。通过排除发酵液中有机酸、过氧化氢对指示菌的抑菌作用,及抑菌物质的蛋白酶稳定性试验,初步确定菌株NLB-3的抑菌物质为细菌素。结合菌株NLB-3的菌落及菌体形态、生理生化特征及16SrDAN测序结果,初步将其鉴定为乳杆菌属NLB-3(Lactobacillus sp.NLB-3)。菌株NLB-3的生物学特性表明,该菌株最适生长温度为35℃,菌株在该温度下发酵16h后菌液pH低至3.45,菌株NLB-3有较广的盐耐受范围,当NaCl浓度大于10%时,菌株的生长受到明显抑制。A bacteriociwproducing lactic acid bacteria strain designat ed as NLB-3 was isolated from natural fermentation broth of a soy- bean plant. By excluding the disturbances of organic acids and HzO2 to antibacterial activity of indicator bacteria, and after the fermenta tion broth protein stability analysis, the antibacterial substance was determined as bacteriocin. On the basis of the colonies, cells mot phology, dissolved calcium circle, physiological and biochemical char- acteristics, strain NLB-3 was preliminary identified as Lactobacillus sp.. The biological characteristics of strain NLB-3 showed that, its optimum growth temperature was at 35℃ ＋ after 16 hours fermentation, the pH value reached 3.45 and it had a wider range of salt tol erance, but when the NaCl concentration was greater than 10%, and the growth of this strain was siguificantly inhibited.

关 键 词：豆清蛋白 发酵液 细菌素 乳杆菌属 

分 类 号：Q93[生物学—微生物学]