泡菜中产细菌素乳酸菌的筛选及特性研究  

Screening and Characteristics of Bacteriocin-producing Lactic Acid Bacteria in Pickles

作　　者：刘阳[1] 何义国[1] 赵兴秀[1] 赵长青[1] 张静[1] 邹伟[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2016年第7期36-41,共6页China Condiment

基　　金：酿酒生物技术及应用四川省重点实验室项目(NJ2012-16);泸州老窖科研奖学金项目(13ljzk05);四川省教育厅项目(14ZA0206);绿色催化四川省高校重点实验室项目(LYJ1304);四川理工学院科研项目(2012PY08)

摘　　要：以泡菜为原材料，经稀释涂布平板法分离、平板划线法纯化、滤纸片法初筛和牛津杯法复筛得到4株有较好抑菌性能的乳酸菌。中和法排除有机酸及过氧化氢等干扰因素后，发酵液仍有较强的抑菌作用；用蛋白酶和胰蛋白酶处理后，发酵液抑菌性能明显降低，因而确定抑菌物质是一种具备蛋白质性质的细菌素。经形态学、生长条件和生理生化鉴定，初步确定4株菌均为植物乳杆菌。对抑菌能力较强的L-33菌株进一步研究，其产生的细菌素pH活性范围为5．O～9．0，在pH7．0时抑菌活性最高，且其具有热稳定性，是一种对革兰氏阳性菌和阴性菌都有抑菌效果的广谱细菌素。Four lactic acid bacteria with good antibacterial properties are isolated from pickles by dilution coated plate method for separating, plate streak method for purifying, filtering paper method for preliminary screening, oxford cup method for secondary screening. Neutralization elimination of interference factors such as organic acid and hydrogen peroxide, fermented liquid still has strong bacteriostatic action. After being treated with protease and trypsin, the antibacterial performance of fermented liquid is significantly reduced, thus antibacterial material is determined as a kind of bacteriocin with protein properties. Through the morphology, growth condition and physiological and biochemical identification, preliminarily determine 4 strains of bacteria are all I.actobacillus plantarum. To further study the antibacterial ability of L-33 strain, its bacteriocin pH activity range is 5.0~ 9.0 and the antibacterial activity is the highest at pH 7. 0. It has thermal stability and broad-spectrum bacteriocin inhibitory effect on gram positive bacteria and gram negative bacteria.

关 键 词：乳酸菌 细菌素 筛选 鉴定 生物学特性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]