新疆高寒牧区产细菌素低温乳酸菌的筛选
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摘要
从新疆高寒牧区牧民自制乳制品分离得到45株乳酸菌。采用排除有机酸和过氧化氢中和试验对分离的乳酸菌进行处理,结果表明三株乳酸菌有抑菌特性。用胰蛋白酶对发酵液进行处理后,其抑菌活性大大降低,说明代谢产物是具有蛋白属性的抑菌物质,判断为细菌素。鉴定结果初步认为,这三株乳酸菌分别属于植物乳杆菌、戊糖乳杆菌和乳酸乳球菌。
Forty-five lactic acid bacteria were screened from the samples collected from the high,cold pasture areas in Xinjiang,and three of them with antimicrobial properties were screened out through the test.After exclusion of organic acids and catalase,these three lactic acid bacteria still had a certain bacteriostasis performance.Meanwhile,the antibacterial activity was greatly reduced after treated with trypsin,which indicated that the metabolite was bacteriocins,the protein with antibacterial property.These three lactic acid bacteria were identified to be:Lactobacillus plantarum,Lactobacillus pentosus and Lactococcus lactis,respectively.
Forty-five lactic acid bacteria were screened from the samples collected from the high,cold pasture areas in Xinjiang,and three of them with antimicrobial properties were screened out through the test.After exclusion of organic acids and catalase,these three lactic acid bacteria still had a certain bacteriostasis performance.Meanwhile,the antibacterial activity was greatly reduced after treated with trypsin,which indicated that the metabolite was bacteriocins,the protein with antibacterial property.These three lactic acid bacteria were identified to be:Lactobacillus plantarum,Lactobacillus pentosus and Lactococcus lactis,respectively.
引文
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[13]李亚玲,周志江,韩烨,等.乳酸片球菌细菌素的分离纯化及理化性质[J].食品工业科技,2008,28(8):94-96.
[14]诸永志,姚丽娅,徐为民,等.乳酸菌细菌素应用于肉制品防腐剂的研究进展[J].食品科技,2008,2:136-139.
[2]Rogers L A,whiter E O.Limiting Faetors in the lactie fermen-tation[J].Journal of Bacteridogy,1928,16:211-229.
[3]Rogers L A.The inhibiting effect of streptococcus on Lactoba-cillus bulgaricus[J].Journal of Bacteridogy,1928,16:321-325.
[4]白泽朴.乳酸链球菌素产生菌株筛选及其抑菌机理研究[D].沈阳:沈阳农业大学,2008.
[5]Gao Y R,Jia S R,Gao Q,et al.A novel bacteriocin with abroad inhibitory spectrum produced by Lactobacillus sake C2,isolated from traditional Chinese fermented cabbage[J].FoodControl,2010,21:76-81.
[6]Jurgen V,Winy M,Luc De V.Sodium Chloride Reduces pro-duction of CurvacinA,a Bacteriocin produced by,Originatingfrom Fermented Sausage[J].Applied and Environmental Mi-crobiology,2004,70:2271-2278.
[7]Van Reenen C A,Van Zyl W H,Dicks L M T.Expression ofthe Immunity Protein of Plantaricin 423,Produced by lactoba-cillus plantarum 423,and Analysis of the Plasmid Encedingthe Bacteriocin[J].Applied and Environmental Microbiology,2006,72:7644-7651.
[8]张国强,杨自文,王开梅.一种产抑菌活性物质乳酸菌的快速筛选方法[J].湖北农业科学,2007,05:92-94.
[9]李远.新疆酸驼乳中乳酸菌分离鉴定及其细菌素研究[D].乌鲁木齐:新疆农业大学:2011.
[10]Gong HS,Meng XC,Wang H.Plantaricin MG active againstGram-negative bacteria produced by Lactobacillus plantarumKLDS1.0391 isolated from“Jiaoke”,a traditional fermentedcream from China[J].Food Control,2010,21:89-96.
[11]Messi P,Bondi M,Sabia C,et al.Detection and preliminarycharacterization of a bacteriocin(plantaricin 35d)producedby a Lactobacillus plantarum strain[J].International Jour-nal of Food Microbiology,2001,64:193-198.
[12]张艾青,刘书亮,敖灵.产广谱细菌素乳酸菌的筛选和鉴定[J].微生物学通报,2007,34(4):753-756.
[13]李亚玲,周志江,韩烨,等.乳酸片球菌细菌素的分离纯化及理化性质[J].食品工业科技,2008,28(8):94-96.
[14]诸永志,姚丽娅,徐为民,等.乳酸菌细菌素应用于肉制品防腐剂的研究进展[J].食品科技,2008,2:136-139.