中国食品添加剂2026，Vol.37Issue(4)：37-44,8.DOI:10.19804/j.issn1006-2513.2026.4.005
乳酸菌素的抑菌特性及其稳定性研究
Antibacterial properties and stability study of lactic acid bacteria-derived bacteriocin
摘要
Abstract
To gain an in-depth understanding of the stability of a lactic acid bacteria-derived bacteriocin originating from plateau regions,the effects of various conditions on its antibacterial activity were investigated using Staphylococcus aureus as the indicator strain.The results demonstrated that the lactic acid bacteria-derived bacteriocin exhibited strongest antibacterial activity at pH 2.5,the bacteriocin showed excellent thermal stability,and antibacterial activity was not affected by ultraviolet irradiation or visible light exposure.Moderate concentrations of salts and sugars were shown to enhance the bacteriocin antibacterial activity.Metal ions were demonstrated to significantly improve its antibacterial efficacy.A synergistic potentiation between the bacteriocin and EDTA was also observed.关键词
乳酸菌素/抑菌活性/稳定性Key words
lacticin/antibacterial activity/stability分类
轻工纺织引用本文复制引用
杜琨..乳酸菌素的抑菌特性及其稳定性研究[J].中国食品添加剂,2026,37(4):37-44,8.基金项目
武警部队后勤应用项目(编号:wjhq2024-10) （编号:wjhq2024-10）
