腐败醋中微生物的分离鉴定及乳酸链球菌素对其抑制作用

从腐败醋中分离出84 株不同微生物菌株，通过对其形态学观察、革兰氏染色、16S rDNA测序，并与GenBank中已知序列进行比对，以及进一步测定16S～23S ITS，发现其由20 株解淀粉芽孢杆菌、12 株地衣芽孢杆菌、6 株芽孢杆菌属1NLA3E、12 株蜡样芽孢杆菌、4 株巨大芽孢杆菌、3 株短短芽孢杆菌、2 株短小芽孢杆菌、11 株凝结芽孢杆菌、12 株类芽孢杆菌、1 株耐酸乳酸菌、1 株产气荚膜梭菌组成。除耐酸乳酸菌外，均为革兰氏阳性芽孢杆菌。通过管碟法和比浊法测定了乳酸链球菌素（Nisin）对以上菌株的抑菌效价，显示Nisin对腐败醋中分离得到的微生物菌株均具有明显的抑菌或杀菌活性。

Inhibitory Effect of Nisin on Microorganisms Isolated and Identified from Spoiled Vinegar

In the present study, 84 different bacterial strains were isolated from spoiled vinegar, which were identified as 20Bacillus amyloliquefaciens, 12 B. licheniformis, 6 Bacillus 1NLA3E, 12 Paenibacillus, 4 B. megaterium, 3 Brevibacillusbrevis, 2 B. pumilus, 11 B. coagulans, 1 Lactobacillus acetotolerans and 1 Clostridium perfringens strains by morphologicalobservation, 16S rDNA sequencing, and sequence alignment with GenBank database, as well as 16S-23S ITS sequencing.The inhibitory potency of nisin on these 84 bacterial strains was determined by assaying the diameter of inhibition zoneusing cup-plate method and turbidity using nephelometry, indicating that nisin had a significant inhibitory activity on all themicrobes isolated from the spoiled vinegar.