耐低温肠球菌Enterococcus sp. MB2-1产细菌素的生物学特性研究

摘要/Abstract

摘要： 摘要：从新疆阿勒泰地区额尔齐斯河流域冷水鱼肠道筛选到一株产细菌素的菌株MB2-1，牛津杯法实验显示该菌株抑制革兰氏阳性菌李斯特氏菌(Listeria monocytogenes)、金黄葡萄球菌（Staphylococcus aureus）、枯草芽孢杆菌（Bacillus subtilis）以及革兰氏阴性菌大肠杆菌（Escherichia coli）的生长。通过形态学和16S rRNA 基因序列同源性分析初步鉴定该菌株隶属于Enterococcus属。菌株Enterococcus sp.MB2-1的最适生长温度在24℃左右，属于耐冷菌。细菌素MB2-1对胃蛋白酶、胰蛋白酶及尿素敏感，过氧化氢酶、TritonX-100、 SDS、Tween80、NaCl 和 EDTA处理抑菌活性保持稳定，该细菌素具有良好的pH稳定性（3.0-9.0）和热稳定性（100℃、60min），但在121℃、20min处理后抑菌活性消失。在菌株生长9小时后发现抑菌活性，并且在生长稳定期检测到最高抑菌活性。实验结果初步显示细菌素MB2-1在食品低温冷藏保鲜中具有较大的应用潜力，后续会对其生物安全性做更深一层的研究。

关键词: 关键词：耐低温微生物, 肠球菌, 细菌素, 16S rRNA基因, 抑菌活性

Abstract: Abstract：Strain MB2-1, isolated from intestine of cold-water fish from Erqisi River in Aletai Xinjiang , produced a cold-active bacteriocin with inhibitory activity against several food spoilage bacteria and food borne pathogens, including the Gram-positive Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, and the Gram-negative Escherichia coli. Strain MB2-1was identified as Enterococcus spp. by using both phenotypical test and 16S rRNA gene sequence analysis. Enterococcus sp. MB2-1 showed the optimal growth temperature ranging from 20℃ to 24℃. This bacteriocin, which was designated enterocin MB2-1, was sensitive to proteolytic enzymes. Enterocin MB2-1 exhibited strong heat stability (60 min at 100℃) and pH stability (pH 3.0–9.0). In addition, enterocin MB2-1 is not inactivated when treated with catalase, TritonX-100, SDS, Tween80, NaCl and EDTA. Production of enterocin MB2-1 started at the early exponential phase (approximate to 9 h) and reached its maximum at the early stationary phase (33h).These characters suggested that enterocin MB2-1 has potential for application in food preservation. The safety aspects of strain MB2-1 should be studied in deeper details in order to evaluate their potential for biotechnological applications.

Key words: Key words：Psychrotrophs, Enterococcus, Bacteriocin, 16S rRNA gene, Antimicrobial activity

中图分类号:

中图分类号：Q939.121

邓梅王俊钢高阳倪永清. 耐低温肠球菌Enterococcus sp. MB2-1产细菌素的生物学特性研究[J]. 食品科学, 0, (): 0-0.

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