具有广谱抑菌特性的嗜酸乳杆菌细菌素活性研究  

Activity study of bacteriocin produced by Lactobacillus acidophilus with broad spectrum bacteriostasis

作　　者：孙华迪[1] 蔡丽丽 陈晓静[1] 冉军舰[3] SUN Huadi;CAI Lili;CHEN Xiaojing;RAN Junjian(Xinke College,Henan Institute of Science and Technology,Xinxiang 453003,China;Yunnan Business Information Engineering School,Kunming 650051,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院新科学院,河南新乡453003 [2]云南商务信息工程学校,云南昆明650051 [3]河南科技学院食品学院,河南新乡453003

出　　处：《河南工业大学学报（自然科学版）》2020年第4期84-89,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技攻关项目“益生菌发酵苹果汁中多酚转化规律及关键技术研究”(192102110217);河南省科技厅国际合作项目“嗜酸乳杆菌高活性细菌素纯化鉴定及分子机制研究”(182102410098)。

摘　　要：对嗜酸乳杆菌所产的细菌素进行粗提取及特性研究。通过乙酸乙酯萃取法粗提嗜酸乳杆菌细菌素,测定抑菌谱,并对其pH值稳定性、热稳定性及蛋白酶的敏感性进行分析。结果表明:排除过氧化氢及有机酸的干扰后,细菌素仍具有良好的抑菌性;细菌素抑菌谱较广,对大肠杆菌、炭疽杆菌、无乳链球菌、枯草杆菌以及李斯特氏菌等有明显的抑制效果,抑菌圈直径均达到30 mm以上;嗜酸乳杆菌细菌素在121℃高温处理30 min仍存有90%的抑菌活性,具有良好的热稳定性;在pH 2.0~9.0均有良好的抑菌效果,在pH 9.0时仍保存64%的抑菌活性。细菌素经过蛋白酶K、碱性蛋白酶、木瓜蛋白酶、胰蛋白酶、中性蛋白酶的处理后,该细菌素的抑菌活性分别保留62%、79%、75%、73%、73%,但在经过胃蛋白酶的处理后抑菌活性没有明显的改变。该细菌素在食品防腐、药物治疗等方面有着良好的应用前景。The crude extraction and characterization of bacteriocin produced by Lactobacillus acidophilus were studied in this experiment.Lactobacillus acidophilus bacteriocin was crudely extracted by ethyl acetate extraction,the bacteriostasis spectrum was determined,and its pH value stability,thermal stability and protease sensitivity were analyzed.The results showed:Lactobacillus acidophilus bacteriocin presented good bacteriostasis after eliminating the interference of hydrogen peroxide and organic acids.The bacteriostasis spectrum of Lactobacillus acidophilus bacteriocin was broad,and it had obvious inhibitory effect on Escherichia coli,Anthracea,Streptococcus lactis,Bacillus subtilis and Listeria with the bacteriostasis circle diameter above 30 mm.Bacteriocin still remained 90%bacteriostatic activity after treated at 121℃for 30 min,which showed good thermal stability.The optimal bacteriostatic effect was detected at pH 2.0-9.0,and the bacteriostatic activity remained 64%at pH 9.0.The bacteriostatic activity of the bacteriocin remained 62%,79%,75%,73%,and 73%after treated with protease K,alkaline protease,papain,trypsin,and neutral protease,respectively.However,the activity was unchanged after treated with pepsin.The bacteriocin produced by Lactobacillus acidophilus has promising applications in food preservation and drug therapy.

关 键 词：嗜酸乳杆菌 抑菌活性 细菌素 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]