瑞士乳杆菌M14-1所产细菌素的分离纯化及抑菌特性分析  

Isolation,Purification and Characterization of Bacteriocin M14-1,a Bacteriocin Produced by Lactobacillus helveticus

作　　者：董雨馨 谢远红[1] 张策[2] 金君华[1] 张红星[1] DONG Yu-xin;XIE Yuan-hong;ZHANG Ce;JIN Jun-hua;ZHANG Hong-xing(Food Science and Enginnering college,Beijing University of Agriculture,Beijing 102206,China;Beijing Economic Mangement School,Beijing 100142,China)

机构地区：[1]农产品有害微生物及农残安全检测与控制北京市重点实验室北京农学院食品科学与工程学院,北京102206 [2]北京市经济管理学校,北京100142

出　　处：《天然产物研究与开发》2018年第8期1437-1443,共7页Natural Product Research and Development

基　　金：北京市属高等学校高层次人才引进与培养计划(CIT&T CD20140315)

摘　　要：瑞士乳杆菌M14-1发酵上清液经硫酸盐沉淀后得到粗蛋白提取物,再经离子交换、C18固相萃取进行进一步纯化后得到高纯度的纯化产物。研究细菌素M14-1酶敏感性、酸碱稳定性、热稳定性、抑菌谱以及细菌素产量与菌株生长关系。研究发现细菌素M14-1对蛋白酶K、胰蛋白酶、胃蛋白酶敏感,对过氧化氢酶不敏感。该细菌素热稳定性较差,121℃处理15 min后,活性下降。细菌素M14-1在pH2.0~10.0内具有抑菌活性。抑菌谱结果表明细菌素M14-1抑菌谱较窄,仅对单增李斯特氏菌有较好的抑制效果。瑞士乳杆菌M14-1在发酵16h后达到稳定期,而细菌素M14-1最佳收获时间为瑞士乳杆菌M14-1发酵12 h后。The fermentation supernatant of bacteriocin M14-1 was purified by sulfate precipitation and crude protein extract was obtained.High-purity product was purified by cation exchange and solid phase extraction.The bacteriocin enzyme sensitivity,pH stability,thermal stability,antimicrobial spectrum,bacteriocin production and growth of the strain were studied.Bacteriocin M14-1 was sensitive to protease K,trypsin and pepsin,but insensitive to catalase.As result of bacteriocin M14-1 poor thermal stability,inhibition activity was decreased after 121℃for 15 min.The bacteriocin had good antibacterial activity in pH2.0-10.0.The antimicrobial spectrum showed that bacteriocin of L.helvetic us M14-1 only inhibited the growth of L.monocytogenes.L.helvetic us M14-1 reached stable stage for 16 h of fermentation.The optimal harvest time for bacteriocin was 12 h.

关 键 词：细菌素 瑞士乳杆菌 理化特性 分离纯化 

分 类 号：Q939.92[生物学—微生物学]