| 乳酸菌细菌素Durancin GL对单增李斯特菌的抗菌活性及机制 |
| |
| 引用本文： | 吴学友,朱悦,陈正行,鞠兴荣. 乳酸菌细菌素Durancin GL对单增李斯特菌的抗菌活性及机制[J]. 食品科学, 2019, 40(23): 73-78. DOI: 10.7506/spkx1002-6630-20190408-101 |
| |
| 作者姓名： | 吴学友 朱悦 陈正行 鞠兴荣 |
| |
| 作者单位： | （1.江南大学食品学院，粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122；2.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏省粮油质量安全控制及深加工重点实验室，江苏 南京 210023） |
| |
| 基金项目： | 国家自然科学基金面上项目（31271930）；江苏省研究生培养创新工程项目（KYLX_1167）；江苏高校优势学科建设工程资助项目（PAPD） |
| |
| 摘 要： | 单增李斯特菌广泛分布于肉类、禽类、蛋类、乳制品及蔬菜中，且适应能力强，即使在4 ℃的冷藏环境下仍可生长繁殖，是食品中主要的食源性致病菌之一。乳酸菌细菌素Durancin GL是由干酪中肠球菌产生的一种新型细菌素，对单增李斯特菌具有靶向抑制作用。本实验研究了Durancin GL对单增李斯特菌的抗菌活性及作用机制。通过最小抑菌浓度和抑菌动力学实验检测Durancin GL对单增李斯特菌的抑制作用，结合监测胞内物质泄漏、菌体存活情况以及形态学分析，探讨Durancin GL对单增李斯特菌的抑菌机制。Durancin GL对单增李斯特菌最小抑菌浓度为（2.5±0.4）mg/L，可引起李斯特菌细胞质泄漏，增加细胞外液电导率，导致菌体细胞死亡，从而发挥其抑菌活性。
|
| 关 键 词： | 细菌素 Durancin GL 单增李斯特菌 抑菌活性 |
Antibacterial Activity and Mechanism of Durancin GL against Listeria monocytogenes |
| |
| WU Xueyou,ZHU Yue,CHEN Zhengxing,JU Xingrong. Antibacterial Activity and Mechanism of Durancin GL against Listeria monocytogenes[J]. Food Science, 2019, 40(23): 73-78. DOI: 10.7506/spkx1002-6630-20190408-101 |
| |
| Authors: | WU Xueyou ZHU Yue CHEN Zhengxing JU Xingrong |
| |
| Affiliation: | (1. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China) |
| |
| Abstract: | Listeria monocytogenes is widely distributed in meat, poultry, eggs, dairy products and vegetables, which has strong adaptability and can grow and multiple at 4 ℃, and it is one of the main foodborne pathogens. Durancin GL is a new bacteriocin produced by enterococci, which has a targeted inhibitory activity against L. monocytogenes. The antimicrobial activity of durancin GL against L. monocytogenes was determined by minimal inhibitory concentration (MIC) and bacteriostatic kinetics. The underlying mechanism was investigated by the measurement of intracellular material leakage and cell survival as well as morphological examination. The MIC value was determined to be (2.5 ± 0.4) mg/L. Durancin GL exerted its inhibitory activity by leading to cytoplasmic leakage, increased extracellular conductivity, and finally cell death. |
| |
| Keywords: | bacteriocin durancin GL Listeria monocytogenes antibacterial activity |
| 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 |
