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作 者:任晓蕾 鲍捷 郭宝松 董亮[1] 纪超凡[1] 张素芳 Ren Xiaolei;Bao Jie;Guo Baosong;Dong Liang;Ji Chaofan;Zhang Sufang(State Key Laboratory of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Seafood Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning)
机构地区:[1]大连工业大学食品学院海洋食品加工与安全控制全国重点实验室、国家海洋食品工程技术研究中心、海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034
出 处:《中国食品学报》2024年第7期100-110,共11页Journal of Chinese Institute Of Food Science and Technology
基 金:国家自然科学基金面上项目(32072185)。
摘 要:以东北大酱为原料,分离、鉴定产抗菌物质的微生物菌株,分析其抗菌能力。结果显示,共分离得到44株具有抑菌活性的菌株,主要为芽孢杆菌属。通过抑菌谱试验发现,贝莱斯芽孢杆菌R2可抑制6种食源性致病菌生长,具有抑菌广谱性,并可从中扩增出其编码非核糖体脂肽类物质杆菌霉素D、丰原素、鞭毛蛋白、伊枯草菌素A、芽孢菌溶素、枯草菌脂肽和蛋白物质类TasA的相关基因片段。通过对贝莱斯芽孢杆菌R2的功能、表型和安全相关特性的研究,发现菌株贝莱斯芽孢杆菌R2菌株不溶血,对10种抗生素敏感,并具有蛋白酶、淀粉酶、纤维素酶和果胶酶活性。本研究为酱类低盐发酵微生物资源的高值化利用提供参考。The objective of this study was to isolate and identify microorganisms capable of producing antimicrobial compounds from Northeast China soybean paste and to analyse their antimicrobial capacity.The results showed that a total of 44 strains with antibacterial activity were isolated,mainly Bacillus spp.Of these,Bacillus velezensis R2 was identified as capable of inhibiting the growth of six foodborne pathogenic bacteria,with a broad spectrum of bacterial inhibition.Additionally,non-ribosomal lipopeptides encoding bacillomycin D,fengycin,flagellin,iturin A,bacilysin,surfactin,and the protein class TasA were amplified from B.velezensis R2.The functional,phenotypic and safety-related characterization of B.velezensis R2 revealed that it was non-hemolytic,sensitive to 10 antibiotics,and possessed protease,amylase,cellulase,and pectinase activities.This study aims to provide a reference for the high-value utilization of low-salt fermentation microbial resources of sauces.
关 键 词:东北大酱 抑菌活性菌株 芽孢杆菌 抗菌物质 安全性
分 类 号:TS201.3[轻工技术与工程—食品科学]
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