摘要
试验对鼠李糖乳杆菌LGG无细胞发酵上清液进行了系统研究,通过中和以及酶解的方法,排除了其中的有机酸以及过氧化氢的干扰,证明了LGG无细胞发酵上清液可以产生细菌素,并研究了LGG无细胞发酵上清液中细菌素的部分特性。该细菌素抑菌广谱,可抑制多种革兰氏阳性菌和革兰氏阴性菌,对热(121℃,30min)和pH值(pH2.0～10.0)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。
This study ascertained that Lactobacillus rhamnosus（ATTC 53103） could produce bacter- iocin. The experiment excluded interference of hydrogen peroxide and organic acids through alkali and enzymolysis. The cell-free supernatant（CFS） of the strain exhibited a broad spectrum of antagonistic activity against various species of gram-positive. CFS of the strain was heat-stable（30 min at 121℃） and remained active after incubation from pH 2.0 to 10.0. CFS of the strain was found to be sensitive to proteolytic enzymes （pepsin, trypsin, papain, α-chymotrypsin and proteinase K）. Treatment with catalase couldn＇t produce any change of antimicrobial activity.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2009年第8期81-85,共5页
Journal of Northeast Agricultural University
