摘要
从牛肉丸中分离筛选到1株具有抑菌活性的乳酸菌菌株N463,对单核细胞增生李斯特菌ATCC54003的生长具有良好的抑制作用。16SrDNA序列同源性分析鉴定乳酸菌N463为戊糖片球菌。在排除有机酸、过氧化氢的干扰后,确定该抑菌物质为蛋白类物质,即细菌素,命名为细菌素N463。理化性质研究表明细菌素N463具有较好的热稳定性、酸碱稳定性、可被人体内蛋白酶降解的特性。由此对戊糖片球菌所产细菌素N463有了初步的研究,为开发天然的肉制品防腐剂奠定理论基础。
Strain N463, isolated from beef balls, produced antimicrobial substance which was inhibitory to Listeria monocytogenes 54003. This strain was identified as Pediococcus pentosaceus by using 16S rDNA gene sequence homology analysis. After eliminating the effect of organic acid and hydrogen peroxide, the antimicrobial substance with its proteinaceous nature was confirmed as bactefiocin. Bacteriocin N463 was heat-stable and remained activity after incubation within wide pH range. It could be degraded by proteases existing in the human body. This preliminary study on the bacteriocin produced by Pediococcus pentosaceus laid the basis for the development of natural meat products preservative.
出处
《现代食品科技》
EI
CAS
2011年第2期135-138,143,共5页
Modern Food Science and Technology
关键词
细菌素
戊糖片球菌
筛选
理化性质
bacteriocin
Pediococcus pentosaceus
screening
physicochmical characteristics
作者简介
刘丽同为第一作者
通讯作者：刘慧
