摘要
使用牛津杯筛选法从发酵泡菜中筛选到1株对大肠杆菌、单核细胞增生李斯特氏菌、金黄色葡萄球菌和米曲霉具有抑制作用的乳酸菌BC-3,排除有机酸、H2O2干扰及蛋白酶处理失活,确定了抑菌物质为细菌素,发现该细菌素在pH5.0～12.0的条件下都有抑菌活性;在100℃热处理20min后活性基本不变。通过生理生化试验对该菌株进行了初步鉴定,结果显示,BC-3菌株归属为屎肠球菌(Entorococcus faecium),根据细菌素的一般分类原则将该细菌归类为IIa类细菌素。
The lactic acid bacteria BC-3 was isolated from the fermentation of kimchi by cylinder-dish method which provided powerful inhibitory activity against the Eschetichia coli, Listeria monocytogenes, Staphylococcus aureus, Aspergillus oryza. The bacteriostasis material was determined as bacteriocin after excluding interference of organic acid, H2O2 and inactivation of proteinase. This bacteriocin remained active when it heated at 100℃ for 20 min. It was still active after incubation in pH 5.0-12.0 environment. BC-3 strain was identified as Entorococcus faecinm, according to its morphological and physiological properties. And based on general classification principle, this bacteriocin was belong to class Ⅱa bacteriocin.
出处
《中国酿造》
CAS
北大核心
2010年第3期56-59,共4页
China Brewing
关键词
屎肠球菌
Ⅱa类细菌素
抑菌活性
Entorococcus faecium
class Ⅱa bacteriocin
antagonistic activity
