摘要
乳酸菌所产细菌素是一种绿色、安全以及高效的天然抑菌物质,但产细菌素乳酸菌数量有限、产量低及价格昂贵等因素极大限制了细菌素的集约化应用.从传统发酵食品分离的16株乳酸菌中,通过微孔板法和琼脂扩散法筛选出一株具有明显抑菌效果的乳酸乳球菌株Q13,通过酸排除试验、过氧化氢排除试验、蛋白酶酶解试验和稳定性试验研究该菌株所产抑菌物质的生物学特性;对菌株产细菌素的发酵条件进行响应面优化,并对细菌素进行了初步应用试验.结果表明,菌株Q13所产抑菌物质是一种具有热稳定性和酸碱稳定性的蛋白类物质;其最优发酵条件为接种量1.4%、发酵初始pH 8.0、发酵温度27.5℃,此条件下,细菌素效价最高,可达618 AU/mL,比优化前200 AU/mL提高了3倍;Q13所产细菌素的后期添加可有效抑制酸奶后酸化,延缓酸奶酸度增加.该研究可为细菌素的工业化应用提供理论数据支撑.
Bacteriocin produced by lactic acid bacteria is a kind of green,safe and efficient natural antimicrobial substance.However,the limited number of bacteriocin-producinglactic acid bacteria,low output and high price have greatly restricted the intensive application of bacteriocins.In this paper,Lactococcuslactis Q13 with obvious antibacterial effect was selected among 16 strains of lactic acid bacteria isolated from traditional fermented food by the microplate method and agar diffusion method.At the same time,acid and hydrogen peroxide exclusion test,proteases enzymolysis test and stability test were used to study the biological characteristics of the antimicrobial substance produced by the strain;furthermore,response surface methodology was used to optimize the fermentation conditions of bacteriocins producing,and preliminary applications of bacteriocins were carried out.The results showed that the antibacterial substance produced by Q13 was a kind of protein with thermal stability and acid-base stability.The response surface experiment model confirmed that the optimal fermentation conditions were 1.4% inoculation amount,initial fermentation pH 8.0,and fermentation temperature 27.5 ℃.Under the conditions,the antibacterial activity of bacteriocin was the highest,reaching 618 AU/mL,which was three times higher than the 200 AU/mL before optimization.In addition,it was found that the addition of bacteriocin produced by Q13 could effectively inhibit post-acidification and delay the increase of acidity in yogurt.This study provides theoretical data support for the industrial application of bacteriocins.
作者
黄倩
万倩
刘爽
李启明
朱成林
蔡自建
陈娟
邹立扣
朱鹏程
唐俊妮
HUANG Qian;WAN Qian;LIU Shuang;LI Qi-ming;ZHU Cheng-lin;CAI Zi-jian;CHEN Juan;ZOU Li-kou;ZHU Peng-cheng;TANG Jun-ni(School of Food Sciences and Technology,Southwest Minzu University,Chengdu 610041,China;Key Laboratory of Dairy Nutrition and Function of Sichuan Province,New Hope Dairy Co.Ltd.,Chengdu 610000,China;School of Resources,Sichuan Agricultural University,Chengdu 611830,China;Sichuan China Tobacco Industry Co.,Ltd.,Chengdu 610021,China)
出处
《西南民族大学学报（自然科学版）》
CAS
2023年第5期482-492,共11页
Journal of Southwest Minzu University(Natural Science Edition)
基金
卷烟减害降焦四川省重点实验室开放课题项目(川烟工技[2022]220号)
西南民族大学研究生创新型科研项目(ZD2023038)。
关键词
乳酸乳球菌
细菌素
生物学特性
响应面
Lactococcuslactis
bacteriocin
biological characteristics
response surface
