1株产细菌素乳杆菌的鉴定及其所产抑菌物质的特性

1株产细菌素乳杆菌的鉴定及其所产抑菌物质的特性

贡汉生，孟祥晨*

东北农业大学乳品科学教育部重点实验室, 黑龙江哈尔滨 150030

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2006-10-24 发布日期:2006-10-24
通讯作者: 孟祥晨

Identification of a bacteriocin-producing Lactobacillus and the characteristics of its antimicrobial substance

GONG Han-sheng, MENG Xiang-chen*

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang， China

Received:1900-01-01 Revised:1900-01-01 Online:2006-10-24 Published:2006-10-24
Contact: MENG Xiang-chen

摘要/Abstract

摘要：

从分离自内蒙古传统乳制品的67株乳杆菌中筛选得到1株产细菌素的乳杆菌KLDS 1.0355。通过API 50生化反应实验和16S rDNA序列同源性分析，鉴定该菌株为短乳杆菌。应用琼脂扩散法研究了KLDS 1.0355无细胞发酵上清液的部分特性，KLDS 1.0355的无细胞发酵上清液对热（121℃，30min）和pH值（pH 2.0～10.0）稳定，可被多种蛋白酶如胃蛋白酶、胰蛋白酶、木瓜蛋白酶、α-糜蛋白酶和蛋白酶K失活，不能被过氧化氢酶失活，说明该抑菌物质为1种蛋白质。进一步证明了该抑菌物质的作用方式是杀菌，且抑菌谱广，可抑制多种革兰氏阳性菌和革兰氏阴性菌。

关键词: 细菌素, 抑菌特性, 鉴定, 短乳杆菌

Abstract:

Sixty seven strains of Lactobacillus, isolated from traditional dairy products of Inner Mongolia, were screened for antagonistic activities. One of them, named KLDS 1.0355 showed high inhibitory activity. This strain was identified as Lactobacillus brevis by its carbohydrate fermentation pattern using the API 50 CHL test kit and 16S rDNA gene sequencing. The cell-free supernatant (CFS) of KLDS 1.0355 culture was heat-stable (30min at 121℃) and remained active after incubation at pH 2.0 to pH 10.0. The CFS of KLDS 1.0355 was found to be sensitive to proteolytic enzymes such as pepsin, trypsin, papain, α-chymotrypsin and proteinase K. The results indicated that this antagonistic agent was a kind of protein. The action mode of the CFS was confirmed as bactericidal. CFS of KLDS 1.0355 exhibited a broad spectrum of antagonistic activity against various species of gram-positive and gram-negative bacteria.

Key words: antimicrobial characteristic

, identification, Lactobacillus brevis,

bacteriocin

中图分类号:

Q93-3

贡汉生,孟祥晨* . 1株产细菌素乳杆菌的鉴定及其所产抑菌物质的特性[J]. J4, 2008, 43(7): 33-39 .

GONG Han-sheng,MENG Xiang-chen* .

Identification of a bacteriocin-producing Lactobacillus and the characteristics of its antimicrobial substance

[J]. J4, 2008, 43(7): 33-39 .

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