产宽谱pH 细菌素乳酸菌的筛选鉴定、毒力检测及细菌素特性研究

doi:10.7506/spkx1002-6630-201211042

食品科学 ›› 2012, Vol. 33 ›› Issue (11): 194-199.doi: 10.7506/spkx1002-6630-201211042

产宽谱pH 细菌素乳酸菌的筛选鉴定、毒力检测及细菌素特性研究

周佳，刘书亮*，胡欣洁，张元娥

四川农业大学食品学院

出版日期:2012-06-15 发布日期:2012-07-27
基金资助:
四川省教育厅重点项目(07ZA054)；四川省科技厅泡菜产业链项目(09ZC1270-4)

Screening, Identification and Toxicity of a Strain of Wide pH Spectrum Bacteriocin-Producing Lactic Acid Bacteria and Characterization of Bacteriocin Produced by It

ZHOU Jia，LIU Shu-liang*，HU Xin-jie，ZHANG Yuan-e

(College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)

Online:2012-06-15 Published:2012-07-27

摘要/Abstract

摘要： 采用琼脂扩散法从分离自川西高原奶渣的34株疑似乳酸球菌中筛选细菌素产生菌，初筛检测发酵上清液抑菌活性，复筛排除有机酸和H2O2干扰，检测蛋白酶敏感性，测定抑菌物质盐析液和粗提液抑菌活性，确定菌株SAU-2为细菌素产生菌。根据形态、生理生化指标和16S rDNA序列系统发育分析，将其鉴定为Enterococcus。肠球菌SAU-2溶血素表型阴性，agg、gelE、cylM、cylB、cylA、esp、efaAfm、cpd、cob、ccf、cyILL、cyILS、fsrB和hyLEfm等毒力因子基因型阴性，表明肠球菌SAU-2是安全的。所产细菌素可耐受121℃条件20min；在pH2.0～12.0有抑菌活性；对胰蛋白酶和蛋白酶K敏感，对木瓜蛋白酶和胃蛋白酶不敏感；主要对近缘乳酸菌和G+细菌有抑菌活性，除对1株铜绿假单胞菌和1株红酵母有抑菌活性外，对其余G－细菌和真菌无抑制作用。

关键词: 奶渣, 肠球菌, 细菌素, 毒力因子, 特性

Abstract: SAU-2, a bacteriocin-producing strain, was screened out of 34 strains isolated from milk residue in West Sichuan plateau. The strain was identified as Enterococcus based on colonial morphology, physiological and biochemical characteristics and 16S rDNA sequence phylogenetic analysis. SAU-2 had no hemolytic activity. All the virulence factors of agg, gelE, cylM, cylB, cylA, esp, efaAfm, cpd, cob, ccf, cyILL, cyILS, fsrB and hyLEfm were negative. These results indicate that SAU-2 is safe. In addition, bacteriocin produced by SAU-2 could tolerate heat treatment at 121 ℃ for 20 min, and exhibited antibacterial activity at pH 2.0-12.0, but was sensitive to trypsin and proteinase K. It showed strong inhibitory effect on relative strains of SAU-2 and Gram-positive bacteria, and could also inhibit one strain of Pseudomonas aeruginosa and one strain of Rhodotorula glutinis, but had no inhibitory effect on other Gram-negative bacteria and fungi.

Key words: milk residue, Enterococcus, bacteriocin, virulence factors, characterization

中图分类号:

TS201.3

周佳，刘书亮，胡欣洁，张元娥. 产宽谱pH 细菌素乳酸菌的筛选鉴定、毒力检测及细菌素特性研究[J]. 食品科学, 2012, 33(11): 194-199.

ZHOUJia，LIUShu-liang，HUXin-jie，ZHANGYuan-e. Screening, Identification and Toxicity of a Strain of Wide pH Spectrum Bacteriocin-Producing Lactic Acid Bacteria and Characterization of Bacteriocin Produced by It[J]. FOOD SCIENCE, 2012, 33(11): 194-199.

[1]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[2]	何晓琴，刘昕，李苇舟，赵吉春，李富华，明建. 蒸汽爆破处理苦荞麸皮膳食纤维改性分析[J]. 食品科学, 2021, 42(9): 46-54.
[3]	戚明明，任志尚，张光耀，贺壮壮，汪陈洁，张东亮，马成业. 挤压处理对豌豆淀粉的流变特性和体外消化率的影响[J]. 食品科学, 2021, 42(9): 55-63.
[4]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[5]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[6]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[7]	李君，康昕，蒲雪丽，崔怀田，王胜男，宋虹，朱丹实，刘贺. 不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响[J]. 食品科学, 2021, 42(8): 17-21.
[8]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[9]	贾娜，林世文，刘丹，刘登勇. 芦丁诱导猪肉肌原纤维蛋白结构变化对蛋白凝胶特性的改善作用[J]. 食品科学, 2021, 42(8): 67-73.
[10]	母雨，苏伟，母应春. 盘县火腿深度腐败的微生物及挥发性风味化合物表征[J]. 食品科学, 2021, 42(8): 221-228.
[11]	黄攀，高瑞昌，白帆，徐鹏，宫臣，王瑞红，汪金林，赵元晖. 大型杂交鲟不同部位肌肉的理化特性[J]. 食品科学, 2021, 42(7): 52-59.
[12]	李扬，李妍，王筠钠，袁栋栋，张列兵. 酪蛋白种类和二次均质工艺对再制稀奶油搅打特性的影响[J]. 食品科学, 2021, 42(7): 106-112.
[13]	曹雪慧，王甄妮，白鸽，朱丹实，吕长鑫. 超声波对不同孔隙率水果冻结特性的影响[J]. 食品科学, 2021, 42(7): 128-133.
[14]	闫世长，徐静雯，武利春，孙禹凡，齐宝坤，李杨. 超声复合碱处理对大豆分离蛋白乳化性影响及其对表没食子儿茶素没食子酸酯保护作用[J]. 食品科学, 2021, 42(7): 134-141.
[15]	姚慧，祁雪儿，毛俊龙，齐贺，武天昕，张宾. 3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化[J]. 食品科学, 2021, 42(7): 207-213.

产宽谱pH 细菌素乳酸菌的筛选鉴定、毒力检测及细菌素特性研究

Screening, Identification and Toxicity of a Strain of Wide pH Spectrum Bacteriocin-Producing Lactic Acid Bacteria and Characterization of Bacteriocin Produced by It

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价