食品科学2017，Vol.38Issue(4)：13-19,7.DOI:10.7506/spkx1002-6630-201704003
副干酪乳杆菌Q-1-4的筛选鉴定及抗菌物质特性分析
Screening and Identification of Lactobacillus paracasei Q-1-4 and Analysis of Antimicrobial Substances Produced by It
摘要
Abstract
To isolate Lactobacillus with great application potential from traditional homemade dairy products in Inner Mongolia,eight strains of Lactobacillus were screened for their antimicrobial activity.Strain Q-1-4 was found to have a broad spectrum of antimierobial activity and was identified as Lactobacillus paracasei by physiological and biochemical characterization and 16S rDNA sequencing analysis.The antimicrobial activity of the cell-free culture supernatant (CFS) of L.paracasei Q-1-4 against Salmonella typhimurium CMCC50115 still existed after eliminating the interference factors such as lactic acid,acetic acid,and hydrogen peroxides.However,the CFS ofL.paracasei Q-l-4 was inactivated after treatment with proteolytic enzymes.Inhibitory activity of the CFS against S.typhimurium CMCC50115 was observed in the pH range from 2.0 to 5.5.The antimicrobial substance had good thermal stability in this pH range and was not sensitive to ultraviolet.SDS and EDTA could enhance the antimicrobial activity,but surfactants,organic solvents and metal ions had no effect on the antimicrobial activity.In addition,the antibacterial activity had good storage stability with a broad inhibitory spectrum.关键词
副干酪乳杆菌/抗菌物质/特性Key words
Lactobacillus paracasei/antimicrobial activity/characteristics分类
轻工纺织引用本文复制引用
林晓龙,佳木泰,郭海燕,王全喜,芒来,贺银凤,吴敬..副干酪乳杆菌Q-1-4的筛选鉴定及抗菌物质特性分析[J].食品科学,2017,38(4):13-19,7.基金项目
国家自然科学基金地区科学基金项目(31260391) （31260391）
内蒙古自治区自然科学基金项目(2014MS0392) （2014MS0392）
内蒙古农业大学博士科研启动基金项目(BJ2013D-19 （）
BJ2014D-20) （）
