食品工业科技2017，Vol.38Issue(17)：146-151,263,7.DOI:10.13386/j.issn1002-0306.2017.17.028
产细菌素乳酸菌的筛选与鉴定
Screening and identification of bacteriocin produced by lactic acid bacteria
摘要
Abstract
In order to obtain bacteriocin producing strains,lactic acid bacterias were isolated from European salami sausages,Xinjiang cheeses,self fermented pickles,Korean cabbages in chili sauce by using calcium dissolving ring and Oxford cup double plate methods.The strains were identified to species on the basis of morphological,physiological,biochemical characteristics and 16S rDNA sequence analysis,and the bacteriocin related gene was analyzed to determine bacteriocin types.The results showed that 5 strains(SA102,SA104,N105,N107,N108)had better antibacterial activity among the 206 strains.The antimicrobial role of this bacteriocin was confirmed by eliminating the interference of organic acid,hydrogen peroxide and by conducting protease sensitivity.Two of these 5 strains were Lactobacillus casei and three were Lactobacillus plantarum.The rapid screening of PCR amplification showed that N107,N108 contained Ⅱb plantaricins JK gene.Physiological and biochemical tests confirmed that 5 strains with good biological safety produced no gas,ammonia,hydrogen sulfide,viscosity and pigment.pH stability and temperature stability of the crude extract of fermentation were explored to provide some information and resources for the further study of bacteriocin.关键词
乳酸菌/细菌素/基因克隆Key words
lactic acid bacteria/bacteriocin/gene clone分类
轻工纺织引用本文复制引用
刘英丽,丁立,谢良需,王静,张慧娟..产细菌素乳酸菌的筛选与鉴定[J].食品工业科技,2017,38(17):146-151,263,7.基金项目
北京市教委一般项目(SQKM201610011004) （SQKM201610011004）
国家自然科学基金项目(31601564,31571940) （31601564,31571940）
科技创新服务能力建设-科研水平提高定额-食品特色项目(科研类)(19005757057) （科研类）
北京市教委科研类专项科技创新平台(19008001226) （19008001226）
北京市优秀人才培育资助青年拔尖团队项目. （）
