| 新疆酸驼乳中细菌素乳酸菌的筛选及其抑菌性 |
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| 引用本文： | 武运,李远,王冰峰,张晓燕,阿伊古扎丽,巴吐尔. 新疆酸驼乳中细菌素乳酸菌的筛选及其抑菌性[J]. 食品与机械, 2011, 27(3). DOI: 10.3969/j.issn.1003-5788.2011.03.008 |
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| 作者姓名： | 武运 李远 王冰峰 张晓燕 阿伊古扎丽 巴吐尔 |
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| 作者单位： | 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052
2. 新疆农业大学科学技术学院,新疆乌鲁木齐,830052 |
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| 基金项目： | 国家公益性行业(农业)科研专项，新疆农业大学紧缺人才专业大学生创新项目 |
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| 摘 要： | 通过双层琼脂扩散打孔法,从新疆哈萨克族传统发酵酸驼乳中分离的23株乳酸菌中,筛选出9株对金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌具有抑菌活性的菌株(其中茵株MLS5抑菌活性最强).通过有机酸、过氧化氢抑茵的排除试验和蛋白酶敏感性试验,初步确定MLS5产生的抑茵物质为蛋白质类细菌素.温度和pH耐受试验表明,该细菌素具有良好的热稳定性(121℃,20 min),pH 3～6具有抑茵活性.菌株MLS5的发酵曲线表明,菌株在37℃培养条件下具有良好的产细菌素和产酸能力,该细茵素在茵体生长对数中期产生,在生长稳定期抑茵活性达到最大.经抑茵谱试验表明,MLS5所产细菌素不仅能抑制革兰氏阳性细茵,而且对大肠杆菌和毛霉菌也有抑制作用,具有较广的抑茵谱.
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| 关 键 词： | 酸驼乳 乳酸茵 细菌素 筛选 抑茵性 |
Screening of bacteriocin-producing lactic acid bacteria in hogormag from Xinjiang and study on its bacteriostatic activity |
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| WU Yun,LI Yuan,WANG Bing-feng,ZHANG Xaio-yan,Ayguzal,Batuer. Screening of bacteriocin-producing lactic acid bacteria in hogormag from Xinjiang and study on its bacteriostatic activity[J]. Food and Machinery, 2011, 27(3). DOI: 10.3969/j.issn.1003-5788.2011.03.008 |
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| Authors: | WU Yun LI Yuan WANG Bing-feng ZHANG Xaio-yan Ayguzal Batuer |
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| Affiliation: | WU Yun1 LI Yuan1 WANG Bing-feng2 ZHANG Xaio-yan1 Ayguzal1 Batuer 1(1.College of Food Sciences and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China,2.College of Science and Technology,China) |
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| Abstract: | From 23 strains of lactic acid bacteria isolated from Hazakh traditional fermented camel milk,9 Strains were screened out to exhibit inhibitory activity on S.aureus,B.subtilis and E.coli by double-deck agar diffusion and punch methods.One strain of MLS5 exhibits the strongest antibacterial activity.The antimicrobial substance produced by MLS5 was initially identified as protein bacteriocin by inhibitive effect of organic acids and hydrogen peroxide exclusion and protease susceptibility test.Temperature and ... |
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| Keywords: | fermented camel milk lactic acid bacteria bacteriocin screening antibacterial activity |
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