摘要
为获得产广谱细菌素的乳酸菌,采用经典的乳酸菌筛选法及16S rRNA基因序列测定法,从传统酸白菜中分离乳酸菌并进行菌种鉴定,从蛋白酶稳定性、热稳定性、pH值稳定性和抑菌谱4个方面分析抑菌物质的生物学特性。结果表明,从传统酸白菜中分离出1株产抑菌活性物质的乳酸菌SY5,经鉴定为戊糖乳杆菌(Lactobacillus pentosus)。将发酵上清用蛋白酶K和胃蛋白酶处理后抑菌活性丧失,表明抑菌活性物质具有蛋白质性质,确定为细菌素。生物学特性分析表明,该细菌素在120℃热处理30 min后仍保留82.7%的抑菌活性,pH值范围为2～7。抑菌谱测定结果表明,该细菌素对多种革兰氏阳性菌和革兰氏阴性菌均有较好的抑制效果,具有广谱抑菌活性。
To screen out a lactic acid bacterium producing broad-spectrum bacteriocin,traditional Chinese cabbage was used as the research object to isolate the lactic acid bacteria based on classical Lactobacillus screening method and 16S rRNA gene sequencing.Biological properties of antibacterial substance were analyzed based on protease stability,thermal stability,pH stability and inhibition spectrum.The result showed that one strain of lactic acid bacterium named SY5 was isolated from the traditional Chinese cabbage,and identified as Lactobacillus pentacose.When the supernatant of SY5 culture was treated with protease K and pepsin,its antibacterial activity was lost,indicating that the antibacterial component was a kind of protein and was identified as a bacteriocin.The analysis of biological characteristics showed that the bacteriocin remained 82.7%antibacterial activity at 120℃for 30 min,and the ranges of pH stability were from 2 to 7.The results of the bacteriostasis assay showed that the bacteriocin had a good inhibitory effect on a variety of Gram-positive bacteria and Gram-negative bacteria,indicating its broad-spectrum antibacterial activity.
作者
赵天宇
郭一柯
刘霁逸
庞茂达
ZHAO Tian-yu;GUO Yi-ke;LIU Ji-yi;PANG Mao-da(Jinling High School,Nanjing 210005,Jiangsu,China;Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base,Nanjing 210014,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第23期163-168,共6页
Food Research and Development
基金
江苏省自然科学基金资助项目(BK20170600)
江苏省省部共建国家重点实验室培育基地自主研究课题(4911709)
江苏省农业科学院科研基金项目(6111673)
关键词
酸白菜
乳酸菌
细菌素
抑菌活性
traditional Chinese cabbage
lactic acid bacterium
bacteriocin
antibacterial activity
作者简介
赵天宇(2001—),男(汉),高中生;通信作者:庞茂达(1988—),男(汉),助理研究员,博士,研究方向:食品微生物学。
