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中国精品科技期刊2020
舒梨, 何义国, 赵兴秀, 刘苑皓, 李义情. 浓香型窖泥中高产细菌素乳酸菌的鉴定及特性[J]. 食品工业科技, 2019, 40(4): 119-124. DOI: 10.13386/j.issn1002-0306.2019.04.019
引用本文: 舒梨, 何义国, 赵兴秀, 刘苑皓, 李义情. 浓香型窖泥中高产细菌素乳酸菌的鉴定及特性[J]. 食品工业科技, 2019, 40(4): 119-124. DOI: 10.13386/j.issn1002-0306.2019.04.019
SHU Li, HE Yi-guo, ZHAO Xing-xiu, LIU Yuan-hao, LI Yi-qing. Identification and Characteristic of Lactic Acid Bacteria with High Production of Bacteriocin from Pit Mud of Strong-flavor[J]. Science and Technology of Food Industry, 2019, 40(4): 119-124. DOI: 10.13386/j.issn1002-0306.2019.04.019
Citation: SHU Li, HE Yi-guo, ZHAO Xing-xiu, LIU Yuan-hao, LI Yi-qing. Identification and Characteristic of Lactic Acid Bacteria with High Production of Bacteriocin from Pit Mud of Strong-flavor[J]. Science and Technology of Food Industry, 2019, 40(4): 119-124. DOI: 10.13386/j.issn1002-0306.2019.04.019

浓香型窖泥中高产细菌素乳酸菌的鉴定及特性

Identification and Characteristic of Lactic Acid Bacteria with High Production of Bacteriocin from Pit Mud of Strong-flavor

  • 摘要: 以双层琼脂扩散法从浓香型窖泥中筛选出1株(LP16)具有高抑菌活性的菌株,研究其代谢产物在窖泥中的作用。结果表明:经形态观察、生理生化试验和16S rRNA鉴定出菌株LP16为副干酪乳杆菌(Lactobacillus paracasei);其发酵上清液在排除有机酸、过氧化氢干扰后仍有明显抑菌效果,而经胰蛋白酶、蛋白酶K、木瓜蛋白酶和胃蛋白酶处理后残余抑菌率分别为40.43%、43.48%、47.83%和51.30%,抑菌活性部分丧失,说明抑菌成分包含蛋白属性的细菌素;菌株LP16所产细菌素分别经高温、低pH(pH<5)、紫外线照射、表面活性剂处理均能保持抑菌活性,且在pH2~10范围内具有pH耐受性;抑菌谱较广,对大肠杆菌、枯草芽孢杆菌以及部分乳酸菌有明显的抑制作用,但对霉菌和酵母菌无抑制作用。因此在浓香型白酒生产中该菌产生的细菌素不仅能抑制病原菌的生长,也能控制乳酸的过多生成。

     

    Abstract: The strain (LP16) with high antibacterial activity was selected from the strong-flavor pit mud by double-layer AGAR diffusion method to explore its role in the pit mud. The results showed that strain LP16 was identified as Lactobacillus paracasei through morphological, physiological, biochemical characteristics and 16S rRNA. After the elimination of organic acid and hydrogen peroxide interference, the fermentation liquid still had obvious antibacterial effect, but the antibacterial activity lost. After being treated with trypsin, protease K, papain and pepsase, residual bacteriostat rates were 40.43%, 43.48%, 47.83% and 51.30%, respectively, indicating that the antibacterial substance contained bacteriocin with protein properties. The bacteriocin produced by the strain LP16 could maintain bacteriostatic activity after treated with high temperature, low pH (pH<5), ultraviolet irradiation and surfactant, and had a pH tolerance within the range of pH2~10. The antibacterial spectrum was wide, and it had obvious inhibitory effect on E. coli and Bacillus subtilis, as well as partial LAB, but it had no inhibitory effect on mold and yeast. Therefore, the bacteriocin produced by the bacteria could not only inhibit the growth of the pathogen, but also controled the excessive production of lactic acid.

     

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