食品工业科技Issue(13)：112-118,7.DOI:10.13386/j.issn1002-0306.2017.13.021
嗜酸乳杆菌产细菌素的提取及其生物特性研究
Extraction of bacteriocin produced by Lactobacillus acidophilus and biology characteristic analysis
摘要
Abstract
Response surface methodology was used to optimize the conditions for producing bacteriocin,biological methods was applied for localization of bacteriocin and the stabilization of bacteriocin of Lactobacillus acidophilus.Results showed that the optimal bacteriocin production for Lactobacillus acidophilus were:38 ℃,pH7.0 and 18 hours in MRS medium.Lactobacillus acidophilus fermentation broth could inhibit the growth of Escherichia coli which was mainly in the extracellular extracts.The bacteriocin had good heat stability under 40～70 ℃.The inhibitory activity was decreased by the treatment with proteinase K,pepsin and trysin.The active pH of the bacteriocin to the pathogen was from 3.0 to 10.0.The inhibitory activity was stable with the time of ultraviolet irradiation 0.25～1 h.These results may provide an important reference for separation and application of bacteriocin produced by Lactobacillus acidophilus.关键词
嗜酸乳杆菌/细菌素/定位/抑菌活性/稳定性Key words
Lactobacillus acidophilus/bacteriocin/localization/antimicrobial activity/stability分类
轻工纺织引用本文复制引用
冉军舰,焦凌霞,梁新红,何鸿举,朱明明,卢艳清,赵瑞香..嗜酸乳杆菌产细菌素的提取及其生物特性研究[J].食品工业科技,2017,(13):112-118,7.基金项目
国家自然科学基金青年基金(31401673) （31401673）
河南科技学院高层次人才科研项目(2015016) （2015016）
河南科技学院科技创新基金(2015006). （2015006）
