首页 | 本学科首页   官方微博 | 高级检索  
     

新疆冷水鱼肠道肉杆菌遗传差异及抑菌特性分析
引用本文:魏小晶,赵志霞,罗宝龙,张瑞蕊,张艳,倪永清,周红.新疆冷水鱼肠道肉杆菌遗传差异及抑菌特性分析[J].食品科学,2019,40(22):68-74.
作者姓名:魏小晶  赵志霞  罗宝龙  张瑞蕊  张艳  倪永清  周红
作者单位:(1.石河子大学食品学院,新疆 石河子 832003;2.石河子大学生命科学学院,新疆 石河子 832003)
基金项目:国家自然科学基金地区科学基金项目(31360001)
摘    要:从7种新疆冷水鱼肠道中分离筛选低温益生乳酸菌,根据16S rRNA基因序列结合多重聚合酶链式反应指纹分型技术对菌株遗传结构差异进行分析,结果显示其中15株隶属于肉杆菌属(Carnobacterium),包括两个已知C. divergens(10株)和C. maltaromaticum(4株)及未鉴定的菌株Carnobacterium spp.编号(1株)。采用牛津杯法初筛显示8个菌株代谢物对3种致病菌均有不同程度的抑制作用,对单核细胞性李斯特菌的抑菌效果最明显。8个菌株发酵上清液经排除有机酸、过氧化氢及蛋白酶实验处理,发现除菌株BS-JYC-3经胰蛋白酶处理抑菌活性未丧失外,其余菌株经酶解实验抑菌能力完全丧失,表明发酵上清液中抑菌物质可能为类细菌素。药敏实验显示所有菌株对氨苄西林、米诺环素和氯霉素表现敏感,对庆大霉素、四环素、利福平及替考拉宁表现中度敏感。

关 键 词:冷水鱼肠道  肉杆菌  指纹图谱  抑菌活性  抗生素敏感性  

Genetic Difference and Antibacterial Characteristics of Carnobacterium Isolated from Intestine of Cold-Water Fishes in Xinjiang
WEI Xiaojing,ZHAO Zhixia,LUO Baolong,ZHANG Ruirui,ZHANG Yan,NI Yongqing,ZHOU Hong.Genetic Difference and Antibacterial Characteristics of Carnobacterium Isolated from Intestine of Cold-Water Fishes in Xinjiang[J].Food Science,2019,40(22):68-74.
Authors:WEI Xiaojing  ZHAO Zhixia  LUO Baolong  ZHANG Ruirui  ZHANG Yan  NI Yongqing  ZHOU Hong
Affiliation:(1. Food College, Shihezi University, Shihezi 832003, China;2. College of Life Sciences, Shihezi University, Shihezi 832003, China)
Abstract:Psychrotolerant probiotic lactic acid bacteria were isolated from the guts of 7 cold-water fish species in Xinjiang and were analyzed for genetic structure differences according to the sequences of their 16S rRNA gene by rep-PCR fingerprint typing technology. The results showed that 15 strains of Carnobacterium were obtained, including 4 strains of C. maltaromaticum, 10 strains of C. divergens and 1 unidentified strain of Carnobacterium spp.. By the Oxford cup method, it was found that the metabolites of 8 of these strains had different inhibitory effects on three pathogens, and the strongest antibacterial effect was observed against Listeria monocytogenes. The fermentation supernatants of the 8 strains were subjected to exclusion of organic acids and hydrogen peroxide or protease treatment. After protease treatment, all the supernatants except BS-JYC-3 completely lost their antibacterial activity, indicating that the bacteriostatic substance in the fermentation supernatants may be a bacteriocin. Drug susceptibility tests showed that all of the 8 strains were very sensitive to ampicillin, minocycline and chloramphenicol, and moderately sensitive to gentamicin, tetracycline, rifampicin and teicoplanin.
Keywords:cold-water fish intestine  Carnobacterium  fingerprint  inhibitory activity  antibiotics resistance  
本文献已被 CNKI 等数据库收录!
点击此处可从《食品科学》浏览原始摘要信息
点击此处可从《食品科学》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号