乳酸乳球菌L9所产类细菌素Lactococcin GJ-9的初步研究  

Preliminary Studies on Bacterioncin-like Substance Synthesized by Lactococcus lactics L9

作　　者：荆谷[1] 孔健[1] 李德冠[1] 张怀强[1] 马桂荣[1] 

机构地区：[1]山东大学微生物技术国家重点实验室

出　　处：《食品与发酵工业》2003年第9期17-21,共5页Food and Fermentation Industries

基　　金：山东大学微生物技术国家重点实验室开放课程资助项目;山东省教育厅课题资助 (No JOIH0 5)

摘　　要：采用双层平板法 ,自 117株分离的乳酸菌中筛选出一株具有较广抑菌活性的菌株L9,经鉴定为乳酸乳球菌 (Lactococcuslactics)。在排除酸性产物和过氧化氢的干扰后 ,L9菌株发酵液对溶壁微球菌 (Micrococcuslysodeikticus)、金黄色葡萄球菌 (Staphylococcusaureus)和枯草杆菌 (Bacillussubtilis)等革兰氏阳性菌以及大肠杆菌 (Escherichiacoli)、鼠伤寒沙门氏菌(Salmonellatyphimurium )等革兰氏阴性菌有强烈的抑制作用。表明该菌株产生一具有广谱抑菌活性的物质。经胰蛋白酶、胃蛋白酶和蛋白酶K处理后发酵液抑菌活性不变 ,表明该活性物质为非蛋白成分 ,属于类细菌素 ,命名为LactococcinGJ 9。它具有很好的热稳定性 ,在酸性条件下稳定且活性高 ,对蛋白酶不敏感 。A strain L9, which produced an inhibitory activity substance, was screened from 117 lactic acid bacteria by dual-culture plate assay and was identified as Lactococcus lactics. The supernatant of Lactococcus lactics L9 culture exhibited strong inhibitory activity against the gram-positive bacteria, including Micrococcus lysodeikticus, Staphylococcus aureus and Bacillus subtilis, eliminated the effects of organic acids and hydrogen peroxide. A strong inhibitory activity was also observed against the gram-negative bacteria, such as Escherichia coli and Salmonella typhimurium. The inhibitory substance, termed as Lactococcin GJ-9, was heat stable, active at low pH, not sensitive to proteinases and had a broad antibacterial spectrum, which indicated it belonged to bacteriocin-like substance.

关 键 词：乳酸乳球菌L9 类细菌素 LactococcinGJ-9 生物学特性 抑菌作用 

分 类 号：TS201[轻工技术与工程—食品科学]