摘要
从豆角泡菜中分离得到一株能产细菌素的植物乳杆菌,对其所产细菌素的生物学特性进行了研究(温度,pH,酶的敏感性,抑菌谱和抑菌作用方式)。结果表明:该细菌素具有热稳定性,于100℃处理20 min后仍保留抑菌活性,并且在pH 3.0～5.0范围内具有很好的稳定性。细菌素粗提液经蛋白酶处理后抑菌活性下降或消失,表明该细菌素为多肽。该细菌素的作用方式是杀菌,且能够抑制许多革兰氏阳性菌和阴性菌,抑菌谱较广。
A bacteriocin-producing Lactobacillusplantarum was isolated from fermented beans, the purpose of this study is to investigate the characteristics of the bacteriocin （sensitivity of temperature, pH, enzymes, and spectrum of antibacterial activity）. The result shows that the bacteriocin was stable at high temperature （100 ℃, 20 min） and had inhibition effects even in a range of pH 3.0-5.0. The bacteriocin activity was degraded partially or completely by several proteinases. The mode of action of the bacteriocin is bactericidal. It exhibited a broad spectrum of bacteriocin activity against various species of Gram-positive bacteria, Gram-negative bacteria.
出处
《食品工业》
北大核心
2013年第4期156-159,共4页
The Food Industry
基金
广东省大学生创新试验基金项目(1134710012)
关键词
植物乳杆菌
细菌素
生物学特性
抑菌谱
Lactobacillus plantarum
bacteriocin
characteristic
antimicrobial spectrum
