摘要
从鱼肉丸中分离筛选到1株具有抑菌活性的乳酸菌菌株Y153,对单核细胞增生李斯特菌ATCC54003的生长具有良好的抑制作用。16SrRNA序列同源性分析鉴定乳酸菌Y153为乳酸链球菌属(Streptococcus)。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Y153。理化性质分析表明,细菌素Y153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。由此对乳酸链球菌所产细菌素Y153有了初步的研究,为开发天然的食品防腐剂奠定理论基础。
Strain Y153,isolated from fish balls,produced antimicrobial substance which was inhibitory to Listeria monocytogenes 54003. Strain Y153 was identified as Streptococcus by using 16S rRNA gene sequence homology analysis. After eliminating the effect of organic acid and hydrogen peroxide,the antimicrobial substance with its proteinaceous nature was confirmed as bacteriocin. Bacteriocin Y153 was heat-stable and remained activity after incubation at a wide pH. It could be degraded by proteases existing in the human body. A preliminary study on the bacteriocin producted by Streptococcus strain Y153 had been made to lay the basis for the development of natural food preservative.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期231-233,238,共4页
Science and Technology of Food Industry
基金
北京市教委资助项目"农产品加工及贮藏工程重点学科建设"(PXM2009_014207_078172)
关键词
乳酸菌
抗李斯特
细菌素
理化性质
Lactic acid bacteria
anti-Listeria
bacteriocin
physicochemical characteristics
作者简介
作者简介：张红星（1970-），男，副教授，研究方向：食品生物技术与功能乳品。
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