生物保鲜乳酸菌的筛选和其细菌素特性研究.pdfVIP

2010 No．5 · · Serial No．218 China Brewing 42 Research Report 生物保鲜乳酸菌的筛选及其细菌素特性研究 朱军莉，王 晔，励建荣 (浙江工商大学食品与生物工程学院，浙江省食品安全重点实验室，浙江 杭州 310035) 摘 要：利用牛津杯法从传统泡菜和腊肠中分离的80株乳酸菌中筛选出10株具有较高抑菌活性的乳酸菌。通过排除酸性产物有机 酸、过氧化氢干扰及抑菌谱试验，LAB5和LAB55仍表现广谱的抑菌活性；2菌株发酵上清液经蛋白酶K、木瓜蛋白酶和胰蛋白酶处理 后抑菌活性均有降低，其中LAB5对木瓜蛋白酶敏感，因此可以初步判定这2株乳酸菌产生的抑菌物质为细菌素。2种细菌素具有良好 的热稳定性，pH值越低抑菌能力越强；2株菌表现良好的产酸能力，经生理生化和16S rDNA鉴定为植物乳杆菌。 关 键 词：乳酸菌；细菌素；抑菌能力 中图分类号：TS201.3 文献标识码：A 文章编号：0254-5071 （2010）05-0042-04 Screening of biological preservative lactic acid bacteria and characterization of the bacteriocin ZHU Junli, WANG Ye, LI Jianrong (College of Food Science and Biotechnology Engineering, Zhej iang Gongshang University, Key Laboratory of Food Safety of Zhej iang Province, Hangzhou 310035, China) Abstract: Ten strains lactic acid bacteria (LAB) with high anti-bacterial activity were isolated from 80 LAB strains from traditional fermented pickles and sausage by the method of Oxford cup. After eliminated the disturbances of organic acids, H O and analysis of anti-bacterial spectrum, LAB 5 2 2 and LAB 55 still exhibited broad-spectrum effects on bacteriostasis. Antimicrobiostatic activity of two fermentation supernatants were both decreased after treated with protease K, trypsin and papain. In addition, LAB 55 is sensitive to papain. Therefore, it was preliminary suggested that the bacteriostats should be protein bacteriocin. The two bacteriocins had good thermal stability, higher anti-bacterial activity with lower pH value. Two strains of LAB5 and LAB 55, wit