食品与机械2011，Vol.27Issue(3)：25-28,62,5.DOI:10.3969/j.issn.1003-5788.2011.03.008
新疆酸驼乳中细菌素乳酸菌的筛选及其抑菌性
Screening of bacteriocin-producing lactic acid bacteria in hogormag from Xinjiang and study on its bacteriostatic activity
摘要
Abstract
From 23 strains of lactic acid bacteria isolated from Hazakh traditional fermented camel milk, 9 Strains were screened out to exhibit inhibitory activity on S. aureus, B. subtilis and E. coli by doubledeck agar diffusion and punch methods. One strain of MLS5 exhibits the strongest antibacterial activity. The antimicrobial substance produced by MLS5 was initially identified as protein bacteriocin by inhib itive effect of organic acids and hydrogen peroxide exclusion and protease susceptibility test. Temperature and pH tolerance test showed that the bacteriocin still has thermal stability at 121 ℃ for 20 minutes and antibacterial activity at pH 3 ～ 6. Fermentation curve of strain MLS5 showed that the strain was capacity of producing bacteriocin and acid at the temperature of 37 ℃. The bacteriocin was generated from mid-logarithmic growth phase and reached the maximum activity at stationary phase. The inhibitory spectrum results showed that the bacteriocin produced by MLS5 exhibits broad antibacterial spectrum. It can not only inhibit the Gram-positive bacteria, but also inhibit E. coli and Mucor.关键词
酸驼乳/乳酸茵/细菌素/筛选/抑茵性Key words
fermented camel milk/ lactic acid bacteria/ bacteriocin/screening/ antibacterial activity引用本文复制引用
武运,李远,王冰峰,张晓燕,阿伊古扎丽,巴吐尔..新疆酸驼乳中细菌素乳酸菌的筛选及其抑菌性 [J].食品与机械,2011,27(3):25-28,62,5.基金项目
国家公益性行业(农业)科研专项(编号:200803033-A09011) （农业）
新疆农业大学紧缺人才专业大学生创新项目(编号:jqrcp2201003) （编号:jqrcp2201003）
