| 高抑菌活性乳酸杆菌的筛选及性质 |
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| 引用本文： | 韩省,冯书珍,李冕,王元秀,李强. 高抑菌活性乳酸杆菌的筛选及性质[J]. 生物加工过程, 2011, 9(2): 44-48. DOI: 10.3969/j.issn.1672-3678.2011.02.009 |
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| 作者姓名： | 韩省 冯书珍 李冕 王元秀 李强 |
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| 作者单位： | 1. 济南大学,化学化工学院,济南,250022
2. 济南大学,化学化工学院,济南,250022;山东大学,微生物技术国家重点实验室,济南,250100 |
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| 基金项目： | 山东省优秀中青年科学家科研奖励基金资助项目(2007BS02009); 济南大学博士基金资助项目(B0602); 山东大学微生物技术国家重点实验室开放课题(2008-08) |
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| 摘 要： | 从自酿酸奶中分离得到1株高抑菌活性菌株,经16S rDNA测序后鉴定为Lactobacillus sp.FSZ。以大肠杆菌、金黄色葡萄球菌为指示菌,取得良好抑菌效果。经组分分析及蛋白酶降解,抑菌活性物质确定为蛋白物质,推测其由一些高分子的蛋白类物质和低分子的多肽类物质组成。抑菌活性物质在酸性条件下显示出良好的抑菌活性,发酵液经60℃处理30 min后,活性基本没有下降,经100℃处理30 min仍保留83.9%的活性,表现出良好的热稳定性。
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| 关 键 词： | 抑菌 16S rDNA 乳酸杆菌 蛋白 |
Isolation and characterization of high bacteriostasis strain Lactobacillus sp. |
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| HAN Sheng,FENG Shuzhen,LI Mian,WANG Yuanxiu,LI Qiang. Isolation and characterization of high bacteriostasis strain Lactobacillus sp.[J]. Chinese Journal of Bioprocess Engineering, 2011, 9(2): 44-48. DOI: 10.3969/j.issn.1672-3678.2011.02.009 |
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| Authors: | HAN Sheng FENG Shuzhen LI Mian WANG Yuanxiu LI Qiang |
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| Affiliation: | HAN Sheng1,FENG Shuzhen1,LI Mian1,WANG Yuanxiu1,LI Qiang1,2(1.School of Chemistry and Chemical Engineering,University of Jinan,Jinan 250022,China,2.State Key Laboratory of Microbial Technology,Shandong University,Jinan 250100,China) |
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| Abstract: | High bacteriostasis strain was isolated from yogurt and was identified to be as Lactobacillus sp.FSZ by 16S rDNA sequencing method.Using E.coli,Staphylococcus aureus as indicator bacteria,excellent bacteriostasis activity was acquired.The bacteriostat mainly consisted of proteins by content analysis and protease degradation presumed to be mixtures of proteins and peptides.Under acidic conditions,the bacteriostat showed good antibacterial activity.After treatment at 60 ℃ for 30 min,bacteriostasis activity did not decline.When the temperature rose to 100 ℃,treatment time was 30 min,83.9% of the bacteriostasis activity remained,it showed excellent thermal stability. |
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| Keywords: | bacteriostasis 16S rDNA Lactobacillus sp. protein |
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