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通过检测唾液乳杆菌O2A发酵上清液及其所产乳酸菌素对沙门氏菌的抑菌活性,考察金属离子对乳酸菌素抑菌活性的协同作用及其机理。结果表明,单独的乳酸菌素和乳酸菌素-金属离子复配均对沙门氏菌有较好的抑菌效果;不同抑菌剂对沙门氏菌处理18 h后,细菌的生长曲线发生较大变化,且Zn2+(30 mmol/L)-乳酸菌素、Zn2+(30 mmol/L)-发酵上清液的抑菌效果较佳。扫描电子显微镜和透射电子显微镜结果表明,与标准沙门氏菌菌株相比,处理组的菌株细胞完整性均受到不同程度的破坏,破坏程度最严重的Zn2+(30 mmol/L)-乳酸菌素处理组,其抑菌机理可能是破坏细胞结构的完整性,使菌体细胞壁和细胞膜受到损伤,从而抑制细菌生长甚至杀死细菌。 相似文献
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产细菌素乳酸菌的鉴定及其特性研究 总被引:2,自引:0,他引:2
从婴儿粪便中分离获得能够产生抑菌活性物质的乳酸菌,通过排除有机酸、过氧化氢的干扰试验,该菌发酵上清液仍有明显的抑菌活性;通过蛋白酶K和胰蛋白酶试验,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.初步提纯该细菌素,其抑菌活性较适pH范围为2~4,120℃热处理30 min后仍有70%的抑菌活性.经Trcine-SDS-PAGE试验分析该细菌素分子质量为4kDa.抑菌谱测定结果表明,该细菌素不仅对革兰氏阳性菌(单增李斯特氏菌、枯草芽孢杆菌、金黄色葡萄球菌等)有抑制作用,而且还抑制革兰氏阴性菌(大肠杆菌、沙门氏菌、恶臭假单胞菌、福氏志贺氏菌等),具有广谱的抑菌作用.通过菌落形态、生理生化特性试验和16S rRNA基因序列分析,鉴定该乳酸菌为植物乳杆菌,命名为Lactobacillus plantarum ZJ317. 相似文献
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乳酸菌细菌素是细菌在核糖体上合成的具有抗菌活性的多肽类物质,这些细菌素能杀灭或抑制引起食品腐败的细菌的繁殖,可作为天然的食品防腐剂在食品中应用。该文综述了乳酸菌细菌素的分类、国内外研究现状、抑菌特性及应用等方面的最新研究进展,并对乳酸菌细菌素未来研究趋势进行简要分析,对乳酸菌细菌素在食品中的应用有一定参考价值。 相似文献
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以酸乳中的腐败霉菌为指示菌,采用双层平板拮抗法对28株乳酸菌进行了抗霉菌筛选,得到了9株抗性菌株,分别属于戊糖乳杆菌(Lactobacillus pentosus)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsp)以及植物乳杆菌(Lactobacillus plantarum)。对戊糖乳杆菌(Lactobacillus pentosus)ZJ28在不同培养条件下的抑菌能力进行了研究。结果表明,L.pentosus ZJ28在37℃下,恒温培养26~50 h,pH值为4.5或5.5时抗霉菌活性最好。 相似文献
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乳酸菌发酵混合乳研究 总被引:1,自引:0,他引:1
着重探讨乳酸菌发酵不同比例的混合乳(牛乳和豆乳)的产酸和凝乳工艺条件.结果表明:对豆乳∶牛乳=2∶1的混合乳中添加1.0%葡萄糖,3.0%蔗糖和2.0%海藻酸钠,接种5%活化的嗜热链球菌和保加利亚杆菌,在42℃培养6h可获得具有清新的乳酸发酵风味、无豆腥、有乳香、酸味爽口、凝乳良好、口感细腻的混合酸乳 相似文献
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Within one minute of adding nisin to suspensions of Lactobacilli clumping of cells was observed. This happened with all the strains assayed, irrespective of their sensitivity or resistance to nisin. There was, however, no evidence of cell lysis. Two different assays for cell viability were used to show that the vast majority of cells of sensitive strains were killed within one minute of contact with nisin. The time needed to kill all the cells depended on the concentrations of both nisin and cells. One strain was more resistant and only 50–60% of the cells died within one minute of nisin addition . Using an ATP-bioluminescence assay it was shown that the addition of nisin to both Lactobacilli and Pediococci caused a rapid fall in intracellular ATP levels, which was reflected in a simultaneous appearance of ATP in the extracellular medium. Actively growing cells lost ATP more rapidly than did those in stationary phase. The amount of intracellular ATP lost was affected both by the concentration of nisin used and the sensitivity of the bacteria. It appears that an initial effect of nisin is to make the cell membrane ‘leaky’ as happens with many antibiotics, yeast killer factors (zymocins), colicins, and other gram-positive bacteriocins . 相似文献
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149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria. 相似文献
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The ability of lactic acid bacteria to grow in beer has been studied using 31 beers, 13 strains of Lactobacillus and 3 strains of Pediococcus isolated from wort or beer. In 3 beers all the micro-organisms were able to grow, in 5 beers none of them developed and diverse results were obtained with the remaining 23 beers. Resistance of the beers to spoilage was not correlated with values of pH, specific gravity, total or free amino nitrogen, individual or total fermentable sugars, colour or levels of sulphur dioxide. Resistant beers became sensitive after certain filtration treatments and after heating at 80° for 15 minutes, but not after treatment at 60°. Resistance to spoilage is tentatively attributed to the presence of a yeast metabolite which is heat-labile. The lactic acid bacteria varied in their ability to grow in beer but those possessing a broad range of biochemical abilities had the greater propensity to cause spoilage. 相似文献
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乳酸菌基础培养基比较研究 总被引:1,自引:0,他引:1
研究了脱脂乳中性蛋白酶的最适酶解条件,并以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,对MRS、脱脂乳和脱脂乳酶解液3种基础培养基进行了比较研究。结果表明:(1)脱脂乳中性蛋白酶的适宜酶解条件为:加酶量5000U/g蛋白质,在pH=7.0,50℃下酶解2h;(2)脱脂乳酶解液是保加利亚乳杆菌和嗜热链球菌混合菌种较好的基础培养基,其冻干发酵剂的质量和数量均优于脱脂乳培养基。以脱脂乳酶解液为基础培养基制备的冻干发酵剂的活菌数达到3.5×10^11cfu/g,冻干发酵剂的重量是脱脂乳的1.93倍。 相似文献