嗜酸乳杆菌细菌素lactobacillinxh1的生物学特性.pdfVIP

※生物工程 食品科学 2013, Vol.34, No.17 197 嗜酸乳杆菌细菌素Lactobacillin XH1的 生物学特性 1 2 2,* 2 2 杨天佑 ，段改丽 ，赵瑞香 ，牛生洋 ，袁 峥 (1.河南科技学院生命科技学院，河南 新乡 453003；2.河南科技学院食品学院，河南 新乡 453003) 摘  要：在排除了有机酸、过氧化氢等影响的前提下，从抑菌活性、热稳定性、最适pH值、蛋白酶的敏感性及分 子质量等方面探讨嗜酸乳杆菌所产细菌素Lactobacillin XH 1的生物学特性。结果表明：Lactobacillin XH 1对大肠杆 菌、金黄色葡萄球菌、炭疽杆菌都有较强的抑制作用，是一种广谱性抑菌物质；在pH 1.0～5.0具有活性，最适pH值 为2.0～3.0 ；在12 1℃处理20min其活性基本不变，具有一定热稳定性；对胰蛋白酶、胃蛋白酶及木瓜蛋白酶有敏感 性，而对蛋白酶K及中性蛋白酶敏感性差；Tricine-SDS电泳测得Lactobacillin XH 1分子质量约为30kD 。 关键词：嗜酸乳杆菌；细菌素；生物学特性 Biological Characteristics of Lactobacillin XH 1 Bacteriocin Produced by Lactobacillus acidophilus 1 2 2,* 2 2 YANG Tian-you ，DUAN Gai-li ，ZHAO Rui-xiang ，NIU Sheng-yang ，YUAN Zheng (1. College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China ； 2. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China) Abstract ：Without the presence of organic acids or hydrogen peroxide, some biological characteristics such as antibacterial activity, thermal stability, optimal pH and protease sensitivity of the bacteriocin lactobacillin XH1 produced by Lactobacillus acidophilus were explored. The results indicated lactobacillin XH 1, a broad-spectrum antimicrobial substance, could inhibit Escherichia coli , Staphylococcus aureus and Bacillus anthraci . The optimal activity was detected under the condition of pH 1.0－5.0 and the optimal pH was 2.0－3.0. Subjected to treatment at 121 ℃for 20 min, lactobacillin XH1 remained unchanged and revealed certain thermal stability. Mean