首页 | 本学科首页   官方微博 | 高级检索  
   检索      

细菌素Paracin 1.7的纯化与性质
引用本文:葛菁萍,平文祥,宋刚,杜春梅,凌宏志,孙欣,高莹.细菌素Paracin 1.7的纯化与性质[J].微生物学报,2009,49(5).
作者姓名:葛菁萍  平文祥  宋刚  杜春梅  凌宏志  孙欣  高莹
作者单位:黑龙江省普通高等学校微生物重点实验室,黑龙江大学生命科学学院,哈尔滨,150080
基金项目:黑龙江省科技攻关重大项目,黑龙江省骨干教师项目,教育部留学回国人员科研启动基金,黑龙江省自然科学基金
摘    要:目的]分离纯化(Lactobacillus paracasei)HD1.7所产生的细菌素并分析其特性.方法]细菌素Paracin1.7的纯化采用色谱技术,其分子量检测采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE),利用琼脂扩散法测定细菌素活力.结果]Paracin 1.7分离于我国传统发酵食品酸菜发酵液中,其产生菌为副干酪乳杆菌.Paracin 1.7可以抑制其它微生物的生长,为细菌素.该菌在稳定期可产生大量Paracin 1.7.经过阳离子交换层析、凝胶过滤层析以及高效液相色谱(HPLC),对该细菌素进行了初步纯化,并经Tricine-SDS-PAGE检测其分子量大约为11 kDa.Paracin 1.7抑菌谱较广,其抑菌范围包括Proteus,Bacillus,Enterobacter,Staphylococcus,Escherichia,Lactobacillus,Microccus,Pseudomonas,Salmonella,Saccharomyces,其中有些为食品源致病菌.该细菌素在酸性及高温下稳定,对几种蛋白质酶敏感.该细菌素对敏感菌株的作用方式为抑菌.在4℃保存4个月后,Paraein 1.7的抑菌活性保持稳定.结论]基于细菌素Paracin 1.7的性质,该细菌素可用作食品防腐剂.

关 键 词:副干酪乳杆菌(Lactobacillus  paracasei)HD1.7  细菌素Paracin1.7  酸菜  细菌素  纯化

Paracin 1.7, a bacteriocin produced by Lactobadllus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food
Jingping Ge,Wenxiang Ping,Gang Song,Chunmei Du,Hongzhi Ling,Xin Sun,Ying Gao.Paracin 1.7, a bacteriocin produced by Lactobadllus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food[J].Acta Microbiologica Sinica,2009,49(5).
Authors:Jingping Ge  Wenxiang Ping  Gang Song  Chunmei Du  Hongzhi Ling  Xin Sun  Ying Gao
Abstract:Objects] To purify and characterize bacteriocin produced by L. paracasei HD1.7. Methods] Paracin 1.7 was purified by chromatography and its molecular weight was measured by using sodium dodecyl sulfate -polyacrylamide gel electrophoresis (SDS-PAGE). Antibacterial activity was measured by using the agar-well diffusion method. Results] The bacterial strain for the fermentation was identified as Lactobacillus subsp. paracasei. Paracin 1.7 had the activity of inhibiting the growth of other bacteria. Maximum production of Paracin 1.7 was in the stationary phase. Paracin 1.7 can be well purified with Cation exchange chromatography,Sephedex (G5O,G25,G10) gel chromatography and high performance liquid chromatography (HPLC) on C18 column and its determined molecular weight was about 11 kDa by Tricine-SDS-PAGE. Paracin 1.7 shows a broad spectrum of activities against various strains in the genera of Proteus, Bacillus, Enterobacter, Staphylococcus, Escherichia, Lactobacillus, Microccus , Pseudomonas , Salmonella and Saccharomyces , some of which belong to food borne pathogenic bacteria. Although Paracin 1.7 displayed stability toward heat and acidic pH, it was sensitive to several proteolytic enzymes. The inhibitory activities remain well after stored at 4℃ for 4 months; the inhibitory activity declined only 4.19% . Conclusion] Paracin 1.7 can be a potential food preservative on the basis of its antibacterial characters.
Keywords:Lactobacillus paracasei HD1  7  Paracin 1  7  sauerkraut  bacteriocin  purification
本文献已被 万方数据 等数据库收录!
点击此处可从《微生物学报》浏览原始摘要信息
点击此处可从《微生物学报》下载免费的PDF全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号