抗多杀性巴氏杆菌植物乳杆菌细菌素的生物学特性研究  

Biological characteristics of bacteriocin in Lactobacillus plantarum against Pasteurella multocida

作　　者：于文慧 涂会鑫 张涵 华文静 董文龙 YU Wen-hui;TU Hui-xin;ZHANG Han;HUA Wen-jing;DONG Wen-long(College of Animal Science and Technology,Jilin Agricultural Science and Technology College,Jilin,Jilin 132109,China;不详)

机构地区：[1]吉林农业科技学院动物科技学院,吉林吉林132109

出　　处：《中国微生态学杂志》2023年第2期152-155,160,共5页Chinese Journal of Microecology

基　　金：吉林农业科技学院博士启动基金项目(20215021)。

摘　　要：目的 针对多杀性巴氏杆菌耐药性不断增强的情况,寻找替抗产品。方法 使用MRS培养基分离酸菜中的乳酸菌菌株,采用16S rRNA基因测序鉴定分离菌株。对分离菌株进行发酵培养,研究其无菌发酵上清液对酶的敏感性、热稳定性、酸碱稳定性和其抑菌谱。结果 分离得到了1株优势乳酸菌YWH-4,经过16S rRNA基因测序鉴定该菌株为植物乳杆菌。植物乳杆菌YWH-4发酵上清液对胃蛋白酶具有高敏感性,推测其发酵上清液中具有抗菌活性物质细菌素。该细菌素具有良好的热稳定性,经100℃处理2 h后仍有较强抑菌活性;具有酸碱稳定性,在pH值3.0~5.0之间保持良好抑菌活性。结论 植物乳杆菌YWH-4所产细菌素对多杀性巴氏杆菌具有良好的抗菌活性。Objective To seek alternative products against Pasteurella multocida with increasingly high resistance.Methods Lactic acid bacteria strains in pickles were isolated using MRS medium, and the isolated strains were identified with 16S rRNA gene sequencing. The isolated strain was cultured through fermentation to study the sensitivity of its sterile fermentation supernatant to enzymes, thermal stability, acid-base stability, and its antibacterial spectrum. Results A dominant lactic acid bacteria was isolated and named as YWH-4. The 16S rRNA gene sequence showed that the strain was Lactobacillus plantarum. The fermentation supernatant of YWH-4 was highly sensitive to pepsin, and it was speculated that the substance with antibacterial activity in the fermentation supernatant was a bacteriocin. The bacteriocin had good thermal stability and still had strong antibacterial activity after treatment at 100 ℃ for 2 hours. It had acid-base stability and maintained good antibacterial activity between pH 3.0 and 5.0. Conclusion The bacteriocin produced by Lactobacillus plantarum YWH-4 has good antibacterial activity against Pasteurella multocida.

关 键 词：多杀性巴氏杆菌 生物学特性 植物乳杆菌 细菌素 

分 类 号：S816.5[农业科学—饲料科学]