| 泡菜中产抗菌素的乳酸菌筛选和性能鉴定 |
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| 引用本文： | 熊华,张国栋,宁霞蕊,任亚妮.泡菜中产抗菌素的乳酸菌筛选和性能鉴定[J].食品科技,2011(8):25-28. |
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| 作者姓名： | 熊华 张国栋 宁霞蕊 任亚妮 |
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| 作者单位： | 西华大学政治学院;西华大学生物工程学院; |
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| 摘 要： | 主要是对自然发酵泡菜中的乳酸菌素产生菌株分离筛选、鉴定。采用TJA培养基初步筛选9株典型菌株进行抗菌素产生菌的筛选,供试菌为金黄色葡萄球菌(Staphylococcus aureus)、枯草芽孢杆菌(Bacillus subtilis)。通过抑菌实验,综合菌株的形态学特征、生理生化特征,筛选确定了2株细菌素产生菌菌株。
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| 关 键 词： | 泡菜 乳酸菌 乳酸菌素 鉴定 |
Isolation and identification of lactic acid bacteria produced antimicrobial peptides from Sichuan pickles |
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| XIONG Hua,ZHANG Guo-dong,NING Xia-rui,REN Ya-ni.Isolation and identification of lactic acid bacteria produced antimicrobial peptides from Sichuan pickles[J].Food Science and Technology,2011(8):25-28. |
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| Authors: | XIONG Hua ZHANG Guo-dong NING Xia-rui REN Ya-ni |
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| Affiliation: | XIONG Hua1,ZHANG Guo-dong2*,NING Xia-rui2,REN Ya-ni2(1.School of Political Science,Xihua University,Chengdu 610039,2.School of Bioengineering,Chengdu 610039) |
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| Abstract: | The lactic acid bacteria produced antimicrobial peptides was isolated and identified from Sichuan pickles.Using TJA medium,the 9 typical strains were screened,and the antimicrobial activities were investigated upon Staphylococcus aureus and Bacillus subtilis.With the physiological and biochemical characteristics,2 lactic acid bacteria strains which can produce lactohacillin were identified. |
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| Keywords: | pickles lactic acid bacteria lactohacillin identification |
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