筛选用于四川泡菜生物保鲜的产细菌素乳酸菌（英文）  

Isolation of Bacteriocinogenic Lactic Acid Bacteria for Biopreservation of Chinese Traditional Sichuan Pickle

作　　者：饶瑜[1] 王猛[1] 蒋云璐 常伟[1] 陈功[2] 向文良[1] 车振明[1] 

机构地区：[1]西华大学生物工程学院食品生物技术四川省高校重点实验室,四川成都610039 [2]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品科学》2015年第3期171-177,共7页Food Science

基　　金：四川省教育厅重点项目(13ZA0026);西华大学重点科研基金项目(Z1120536);西华大学重点实验室开放研究基金项目(szjj2013-047)

摘　　要：从8 种中国传统四川泡菜中筛选产细菌素的乳酸菌,以用于四川泡菜的生物保鲜。从四川泡菜样品中共分离出227 株乳酸菌,并筛选出8 株能够产生细菌素类化合物抑制英诺克李斯特氏菌(Listeria innocua)、金黄色葡萄球菌(Staphylococcus aureus)、枯草芽孢杆菌(Bacillus subtilis)和蜡样芽孢杆菌(Bacillus cereus)生长的乳酸菌。其中Lactobacillus harbinensis B22、屎肠球菌E6(Enterococcus faecium E6)和植物乳杆菌E11(Lb. plantarum E11)能够产生抑制革兰氏阴性菌大肠杆菌(Escherichia coli)生长的细菌素类化合物。进一步研究表明,这3 株乳酸菌耐酸、耐高盐,能够在四川泡菜模拟培养基中生长并产生耐酸耐高温的细菌素类化合物。结果表明,Lactobacillus harbinensis B22、屎肠球菌E6和植物乳杆菌E11可用于四川泡菜的生物保鲜。Bacteriocinogenic lactic acid bacteria(LAB) were screened from eight Chinese traditional Sichuan pickle samples for Sichuan pickle biopreservation. A total of 8 strains isolated from the 227 presumptive LAB present in the pickle samples produced protease-sensitive bacteriocin-like substances(BLISs), which showed inhibitory activity against Listeria innocuaStaphylococcus aureusBacillus subtilis and Bacillus cereusAmong these 8 bacteriocinogenic strains, Lactobacillus harbinensis B22, Enterococcus faecium E6 and Lb. plantarum E11 produced BLISs against Gram-negative strain Escherichia coliBiochemical analysis revealed that they were tolerant to acidity and high salt concentration. Meanwhile, BLISs B22, E6 and E11 remained stable under acidic condition and after heat treatment. In addition, all these three strainswere able to grow and produce BLISs in Sichuan pickle model medium, the cabbage juice medium containing 4 g/100 mL NaCl. It was clearly demonstrated that Lb. harbinensis B22, E. faecium E6 and Lb. plantarum E11 were desirable for biopreservation of Sichuan pickle.

关 键 词：产细菌素乳酸菌 食品生物保鲜 筛选 四川泡菜 卷心菜汁培养基 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]