食品科学

• 生物工程 • 上一篇    下一篇

腐败醋中微生物的分离鉴定及乳酸链球菌素对其抑制作用

李伟丽1,2,赵 超1,2,车建途1,2,李东乐1,2,易武华2,赵丽娟2   

  1. 1.北京威力格生物科技有限公司,北京 102200;2.山西水塔醋业股份有限公司,山西 清徐 030400
  • 出版日期:2015-01-15 发布日期:2015-01-16

Inhibitory Effect of Nisin on Microorganisms Isolated and Identified from Spoiled Vinegar

LI Weili1,2, ZHAO Chao1,2, CHE Jiantu1,2, LI Dongle1,2, YI Wuhua2, ZHAO Lijuan2   

  1. 1. Beijing S&V Science and Technology Co. Ltd., Beijing 102200, China;
    2. Shanxi Shuita Vinegar Industry Co. Ltd., Qingxu 030400, China
  • Online:2015-01-15 Published:2015-01-16

摘要:

从腐败醋中分离出84 株不同微生物菌株,通过对其形态学观察、革兰氏染色、16S rDNA测序,并与GenBank中已知序列进行比对,以及进一步测定16S~23S ITS,发现其由20 株解淀粉芽孢杆菌、12 株地衣芽孢杆菌、6 株芽孢杆菌属1NLA3E、12 株蜡样芽孢杆菌、4 株巨大芽孢杆菌、3 株短短芽孢杆菌、2 株短小芽孢杆菌、11 株凝结芽孢杆菌、12 株类芽孢杆菌、1 株耐酸乳酸菌、1 株产气荚膜梭菌组成。除耐酸乳酸菌外,均为革兰氏阳性芽孢杆菌。通过管碟法和比浊法测定了乳酸链球菌素(Nisin)对以上菌株的抑菌效价,显示Nisin对腐败醋中分离得到的微生物菌株均具有明显的抑菌或杀菌活性。

关键词: 腐败醋, 16S rDNA, 16S~23S ITS, 分离鉴定, 乳酸链球菌素

Abstract:

In the present study, 84 different bacterial strains were isolated from spoiled vinegar, which were identified as 20Bacillus amyloliquefaciens, 12 B. licheniformis, 6 Bacillus 1NLA3E, 12 Paenibacillus, 4 B. megaterium, 3 Brevibacillusbrevis, 2 B. pumilus, 11 B. coagulans, 1 Lactobacillus acetotolerans and 1 Clostridium perfringens strains by morphologicalobservation, 16S rDNA sequencing, and sequence alignment with GenBank database, as well as 16S-23S ITS sequencing.The inhibitory potency of nisin on these 84 bacterial strains was determined by assaying the diameter of inhibition zoneusing cup-plate method and turbidity using nephelometry, indicating that nisin had a significant inhibitory activity on all themicrobes isolated from the spoiled vinegar.

Key words: spoiled vinegar, 16S rDNA, 16S–23S ITS, isolation and identification, Nisin

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