具有抑菌活性植物乳杆菌细菌素生物稳定性研究  

Biostability of Bacteriocin with Antimicrobial Activity Produced by Lactobacillus plantarum

作　　者：王虹军 田星 陈芝娟 WANG Hongjun;TIAN Xing;CHEN Zhijuan(Hangzhou Bioer Technology Co.,Ltd,Hangzhou 310053,China)

机构地区：[1]杭州博日科技股份有限公司,浙江杭州310053

出　　处：《海南师范大学学报（自然科学版）》2022年第3期282-286,296,共6页Journal of Hainan Normal University（Natural Science）

摘　　要：为了测定具有抑菌活性植物乳杆菌产细菌素的稳定性,利用乙酸乙酯萃取得到细菌素粗提液,采用牛津杯法测定植物乳杆菌细菌素在温度、pH、酶及紫外线4种不同因素的处理下对大肠杆菌的抑菌效果。结果表明:排除酸和过氧化氢的干扰后,植物乳杆菌细菌素仍具有抑菌性。植物乳杆菌细菌素在121℃高温处理30 min后仍存有81%的抑菌活性;在pH 3.0~8.0内均有良好的抑菌效果,在pH为8时仍保存69%的抑菌活性;在经由胰蛋白酶、碱性蛋白酶、中性蛋白酶、木瓜蛋白酶、胃蛋白酶及蛋白酶K的处理后,抑菌活性分别保留84%、98%、67%、91%、88%和98%;在经过紫外照射2 h后,该细菌素依然保留83%的抑菌效果。说明植物乳杆菌细菌素抑菌性较稳定,食品防腐剂可作为开发和利用。Bacteriocin produced by Lactobacillus plantarum had good antibacterial activity. The crude bacteriocin extract was obtained by ethyl acetate extraction, the bacteriostatic effect of Lactobacillus plantarum bacteriocin on Escherichia coli was determined by Oxford cup method under the treatment of temperature, pH, enzyme and ultraviolet radiation. The results showed that Lactobacillus plantarum bacteriocin still had bacteriostasis after eliminating the interference of acid and hydrogen peroxide. Lactobacillus plantarum bacteriocin still had 81% bacteriostasis activity after 30 minutes of high temperature treatment at 121℃;Lactobacillus plantarum bacteriocin has good bacteriostasis effect in pH 3.0~8.0. At pH 8, it still retains 69% bacteriostasis activity;After treatment with trypsin, alkaline protease, neutral protease, papain, pepsin and protease K, the bacteriostatic activity of the bacteriocin was retained as 84%, 98%, 67%, 91%, 88% and 98%, respectively;After ultraviolet irradiation for 2 hours of ultraviolet irradiation, the bacteriocin still retained 83% bacteriostasis effect. This experiment laid a foundation for the development and utilization of Lactobacillus plantarum bacteriocin in food preservatives.

关 键 词：植物乳杆菌 细菌素 稳定性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]