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101.
102.
A strain of Streptococcus thermophilus that inhibits Clostridium tyrobutyricum has been isolated from raw milk. The active compound produced disappears after a treatment with protease. However, unlike most bacteriocins, it is not thermoresistant, and the activity is completely lost after 1 h at 60 degrees C. Its inhibitory spectrum is limited to other thermophilic streptococci, Brochothrix, and sporulated gram-positive rods. So this bacteriocin could be different from those already described. This bacteriocin-producing strain could be used in thermophilic starter for hard cheese making because the bacteriocin is not active against thermophilic lactobacilli. It is produced in M17 medium during the decreasing temperature phase of the hard cheese-making process temperature cycle and is also produced in milk. Moreover, when Streptococcus thermophilus was cocultured with a Lactobacillus delbrueckii subsp. lactis starter strain, it seems to enhance the bacteriocin production. However the level of activity always decreases drastically during the stationary phase. But inhibition of Clostridium tyrobutyricum spores can be obtained in small-scale curds. 相似文献
103.
研究了足球菌ISK-1发酵中温度,pH值以及无机阳离子对足球菌素ISK-1活性的影响,37℃,pH值为5.5~6.0是产生足球菌素ISK-1的较适宜条件,Mn^2+和Mg^2+对足球菌素ISK-1的产生是必需要,而Na^+,Ca^2+,NH4等阳离子均能提高足球菌素ISK-1的活性,其中以Na^+的效果最显著。 相似文献
104.
NaCl对足球菌ISK—1的发酵产物足球菌素ISK—1活性的影响 总被引:1,自引:0,他引:1
研究了足球菌ISK-1发酵中NaCl对足球菌素ISK-1活性的影响。在MRS培养基中添加8%的NaCl,发酵21 ̄24h,足球菌素ISK-1活性达到最高,比无NaCl时提高25%。表明NaCl具有提高足球菌素ISK-1活性的作用。 相似文献
105.
Hakim Ghalfi Noreddine Benkerroum Dalié D Doguiet Frank Delvigne Philippe Thonart 《Journal of the science of food and agriculture》2007,87(3):541-549
The dynamics of cell growth and bacteriocin production by Lactobacillus curvatus CWBI‐B28 in modified De Man/Rogosa/Sharp (mMRS) broth with various concentrations of glucose and complex nitrogen source (CNS; peptone, yeast extract and meat extract) was investigated in flask fermentations and in a laboratory fermentor using batch and fed‐batch cultivations. In fed‐batch fermentation the rate of feeding of the reactor with the substrates was either maintained constant (0.12 L h?1) or varied exponentially as a function of time. The results showed that both cell growth and bacteriocin activity were influenced by changes in the concentrations of glucose and CNS. Optimal growth and bacteriocin activity were obtained in mMRS broth containing 40 g L?1 glucose and 40 g L?1 CNS (mMRS40/40). A bacteriocin titre of 4266 AU mL?1 and a cell count of 8.7 log colony‐forming units (cfu) mL?1 were recorded when this medium was used for cultivation. In batch fermentation using the same medium, a higher cell count (9.5 log cfu mL?1) and twice as much bacteriocin as in flask fermentation were produced. The highest bacteriocin titre (8533 AU mL?1) was obtained with fed‐batch fermentation at an exponentially varying rate of feeding. Bacteriocin activity and cell dry mass did not always correlate. Copyright © 2007 Society of Chemical Industry 相似文献
106.
乳酸片球菌细菌素的活性及特性的研究 总被引:8,自引:0,他引:8
试验采用TGE(trypticase glucose yeast extlact)肉汤培养基作为乳酸片球菌的培养基,培养条件为37℃过夜静止培养。利用改变pH的方法,即通过菌体对细菌素的吸附与解吸,对细菌素进行分离纯化,试验表明细菌素对植物乳杆菌,绿脓杆菌,单核细胞增多症李氏杆菌,沙门氏菌,枯草杆菌,金黄色葡萄球菌和大肠杆菌O157均有抑制作用。并且还具有耐热,耐盐的特性. 相似文献
107.
108.
从中国传统发酵蔬菜中筛选鉴定对食源性致病菌有广谱抗性的细菌素(命名为BLF52)产生菌株并对细菌素分离纯化和抑菌特性分析。分子筛凝胶过滤层析和半制备高效液相色谱(RP-HPLC)纯化细菌素并用Tricine-SDS-PAGE法测定其分子量。筛选得到产细菌素的发酵乳杆菌(Lactobacilus fermentum) CH-16。MRS培养基中34℃发酵至稳定期前期即24~30 h对S.aureus抑制活性最大(875 AU/mL)。BLF52纯化至单一组分,分子量5.6 kDa,40~80℃(30 min)、pH2.0~7.0(2 h)有良好稳定性。胃蛋白酶、木瓜蛋白酶、胰蛋白酶和蛋白酶K处理后,抑菌活性完全丧失,α-淀粉酶对其无影响,表明BLF52有典型的细菌素特性。BLF52对食源性腐败菌和致病菌如单增李斯特菌、金黄色葡萄球菌、蜡状芽孢杆菌、鼠伤寒沙门氏菌、铜绿假单胞菌、大肠杆菌和副溶血性弧菌均有抑制活性,通过杀菌模式抑制培养中的S.aureus生长。细菌素BLF52有潜力开发为适合酸性或中性食品使用的食品防腐剂。 相似文献
109.
从山西老陈醋醋醅中筛选出一株具有强抑菌活性的凝结芽孢杆菌VP4,通过排除有机酸、过氧化氢的干扰试验以及蛋白酶K和胰蛋白酶水解试验,证明该菌株产生的抑菌活性物质具有蛋白质性质,是一种细菌素。该细菌素在pH 2~10范围内抑菌效果稳定;在121℃处理60 min后,仍保留约70%的活性,稳定性较好。将VP4细菌素应用在冷鲜羊肉的保藏中(4℃,15 d),考察其对微生物、理化性质(pH值、电导率、挥发性盐基总氮、硫代巴比妥酸、色差值)及感官评价的影响,结果显示VP4细菌素抑菌效果明显,延长了羊肉的保质期,表明其作为生物保鲜剂在冷鲜肉保藏中具有较大应用前景。 相似文献
110.
Zhu Qiao Jiaxin Chen Qiaqia Zhou Xin Wang Yuanyuan Shan Yanglei Yi Bianfang Liu Yuan Zhou Xin Lü 《Journal of dairy science》2021,104(2):1474-1483
There is an increasing demand for dairy products, but the presence of food-spoilage bacteria seriously affects the development of the dairy industry. Bacteriocins are considered to be a potential antibacterial or antibiofilm agent that can be applied as a preservative. In this study, bacteriocin BM173 was successfully expressed in the Escherichia coli expression system and purified by a 2-step method. Furthermore, it exhibited a broad-spectrum antibacterial activity, high thermal stability (121°C, 20 min), and broad pH stability (pH 3–11). Moreover, the minimum inhibitory concentration values of BM173 against E. coli ATCC 25922 and Staphylococcus aureus ATCC 25923 were 14.8 μg/mL and 29.6 μg/mL, respectively. Growth and time-kill curves showed that BM173 exhibited antibacterial and bactericidal activity. The results of scanning electron microscopy and transmission electron microscopy demonstrated that BM173 increased membrane permeability, facilitated pore formation, and even promoted cell lysis. The disruption of cell membrane integrity was further verified by propidium iodide uptake and lactic dehydrogenase release. In addition, BM173 exhibited high efficiency in inhibiting biofilm formation. Therefore, BM173 has promising potential as a preservative used in the dairy industry. 相似文献