食品科学2011，Vol.32Issue(17)：303-307,5.
产细菌素乳酸菌的筛选及其所产细菌素的特性
Screening of Bacteriocin-producing Lactic Acid Bacteria and Its Antibacterial Properties
摘要
Abstract
A lactic acid bacterial strain with broad-spectrum and obvious antibacterial activity,named as LPb1 was selected from soybean cheese by agar diffusion method.Based on 16S rDNA sequence alignment and physiological and biochemical analysis,the isolated strain was identified as Lactobacillus plantarum.The inhibitory activity of strain LPb1 fermentation supernatant was not affected by high temperature,1% TritonX-100,Tween-80,Tween-20,SDS,EDTA,or low pH（pH 〈5）.However,its inhibitory activity revealed an obvious decrease after treatment with protease K and trypsin.Moreover,the fermentation supernatant of LPb1 strain could inhibit both some gram-positive bacteria and partial gram-negative bacteria.In contrast,the fermentation supernatant of LPb1 strain did not reveal inhibitory effect against yeast or mould.关键词
乳酸菌/筛选/抑菌活性Key words
lactic acid bacteria/screening/inhibitory activity分类
轻工纺织引用本文复制引用
周配东,潘道东,张玉千,丁海兵..产细菌素乳酸菌的筛选及其所产细菌素的特性[J].食品科学,2011,32(17):303-307,5.基金项目
江苏省科技支撑计划项目 （）
国家农业科技成果转化基金项目 （）
浙江省重大科技专项 （）
宁波市科技创新基金项目 （）
