| 乳杆菌代谢所产生的抑酵母活性物质的分离纯化 |
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| 引用本文： | 陈忠军, 高鹤尘, 李海瑄, 郑中文, 赵洁. 乳杆菌代谢所产生的抑酵母活性物质的分离纯化[J]. 食品工业科技, 2016, (13): 188-191. DOI: 10.13386/j.issn1002-0306.2016.13.029 |
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| 作者姓名： | 陈忠军 高鹤尘 李海瑄 郑中文 赵洁 |
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| 作者单位： | 1.内蒙古农业大学食品科学与工程学院 |
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| 摘 要： | 从内蒙古传统乳酸发酵食品中筛选出具有抑酵母作用的乳杆菌,对其代谢产生的抑菌物质进行分离纯化。结果表明:ALAC-3和ALAC-4菌株的代谢产物粗提液通过Sephadex G-100凝胶过滤层析分离纯化后,分别得到抑菌活性组分G100-3和G100-5,经过SDS聚丙烯酰胺凝胶电泳检测均达到电泳纯,相对分子质量分别为80.49 ku和40.32 ku。经过薄层色谱法证明G100-3和G100-5为单一成分的抑菌物质。
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| 关 键 词： | 乳杆菌 抑酵母作用 活性物质 分离纯化 |
| 收稿时间： | 2016-01-08 |
Study on separation of antiyeast active substances produced by Lactobacillus |
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| CHEN Zhong- jun, GAO He- chen, LI Hai- xuan, ZHENG Zhong- wen, ZHAO Jie. Study on separation of antiyeast active substances produced by Lactobacillus[J]. Science and Technology of Food Industry, 2016, (13): 188-191. DOI: 10.13386/j.issn1002-0306.2016.13.029 |
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| Authors: | CHEN Zhong- jun GAO He- chen LI Hai- xuan ZHENG Zhong- wen ZHAO Jie |
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| Affiliation: | 1.Inner Mongolia Agricultural University,College of Food Science and Engineering |
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| Abstract: | The characteristics of antiyeast substances produced by Lactobacillus,which were isolated from traditional dairy fermentation food in Inner Mongolia were studied. The results were showed as follows: The active substances of ALAC- 3 and ALAC- 4 were separated and purified by G- 100 Sephadex gel filtration chromatography.And then the G100-3 and G100-5 were obtained respectively.They were analytically pure and the molecular weights were about 80.49 ku and 40.32 ku respectively through SDS- PAGE. G100- 3 and G100- 5 were judged separately as the single substances according to the thin- layer chromatography. |
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| Keywords: | Lactobacillus inhibiting yeast function active substances separation and purification |
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