| 一株从泡菜中分离的产细菌素乳杆菌的鉴定及细菌素特性研究 |
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| 引用本文： | 张国强,樊明涛,师俊玲,方江平. 一株从泡菜中分离的产细菌素乳杆菌的鉴定及细菌素特性研究[J]. 食品科学, 2011, 32(3): 171-175. DOI: 10.7506/spkx1002-6630-201103040 |
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| 作者姓名： | 张国强 樊明涛 师俊玲 方江平 |
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| 作者单位： | 1.西藏农牧学院，西藏林芝 860000；2.西北农林科技大学食品科学与工程学院，陕西杨凌 712100 |
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| 基金项目： | “十一五”国家科技支撑计划项目(N2006BAC01A04；2007BAC06B08) |
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| 摘 要： | 从泡菜中分离的329 株乳酸菌中，筛选出一株产细菌素的乳酸菌，编号为SD-22。经生理生化实验鉴定为短乳杆菌(Lactobacillus brevis)。在排除过氧化氢干扰和有机酸抑菌作用后，brevicin SD-22 对革兰氏阳性细菌和革兰氏阴性细菌具有较好的抑制作用，对部分真菌也有抑制作用，但对酵母菌和青霉无抑制作用，具有良好的热稳定性和pH 值稳定性，经胰蛋白酶、胃蛋白酶和蛋白酶K 处理后抑菌活性完全消失，对α- 淀粉酶不敏感。因此初步认为该菌株是一株产广谱细菌素的乳酸菌。
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| 关 键 词： | 乳杆菌 细菌素 特性 |
| 收稿时间： | 2010-04-06 |
Detection and Characterization of a Broad-Range Bacteriocin Produced by Lactobacillus brevis SD-22, Isolated from Traditional Chinese Pickles |
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| ZHANG Guo-qiang,FAN Ming-tao,SHI Jun-ling,FANG Jiang-ping. Detection and Characterization of a Broad-Range Bacteriocin Produced by Lactobacillus brevis SD-22, Isolated from Traditional Chinese Pickles[J]. Food Science, 2011, 32(3): 171-175. DOI: 10.7506/spkx1002-6630-201103040 |
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| Authors: | ZHANG Guo-qiang FAN Ming-tao SHI Jun-ling FANG Jiang-ping |
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| Affiliation: | 1. College of Agriculture and Husbandry, Tibet University, Linzhi 860000, China；2. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China |
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| Abstract: | Lactobacillus brevis SD-22 was selected from 329 lactic acid bacteria isolated from traditional Chinese pickles, The strain was found able to produce a bacteriocin strongly inhibited Staphylococcus aureus ATCC 63586 and Escherichia coli ATCC 24936. This bacteriocin, which was designated brevicin SD-22, was purified by ammonium sulphate precipitation for further studies. Brevicin SD-22 exhibited a wide range of antimicrobial activity, strong heat stability ( 121 ℃, 15 min) and pH stability (pH 3.0－8.0). Brevicin SD-22 was sensitive to protease but insensitive to α-amylase. Thus, Brevicin SD-22 has the potential to be applied in food preservation. |
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| Keywords: | Lactobacillus brevis bacteriocin characterization |
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