摘要
从自制的发酵胡萝卜汁、泡菜汁、黄瓜汁、黄豆汁、绿豆汁,以及市售的蜂蜜、鲜奶、干酪中,通过琼脂扩散法最终筛选出有1株乳酸菌具有良好的抑制大肠杆菌、金黄色葡萄球菌、单核细胞增生李斯特菌、志贺氏菌以及沙门氏菌的作用。以单核细胞增生李斯特菌为指示菌,通过排出有机酸、过氧化氢的干扰因素后,发酵离心液用胰蛋白酶和胃蛋白酶处理后,发酵液的抑菌活性急剧下降,从而确定产生的抑菌物质具有蛋白质性质,是一种细菌素。经过形态学测试及生理生化反应试验,最后确定这株菌为鼠李糖乳杆菌。
One strain lactic acid bacteria isolated from fermented carrot juice,pickled vegetable juice,cucumber juice,soybean juice,mung bean and honey,fresh milk, cheese, can restrain Eseherichia coli, staphylococcus aureus, Listeria monocylogenes, shigella, salmonella by agar diffusion method.After eliminating some interference factors such as the organic acid ,hydrogen peroxidex, however,the activity of this substance decline acutely when treated with trypsin and pepsin,which showed that these inhibitory materials have the features of protein, could be class as bacteriocin. Through the test of the morphologic character and physiological and biochemical experiment,the results indicated that the strains is Lactobacillus rhamnosus.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期36-39,共4页
Food Research and Development
关键词
细菌素
乳酸菌
分离
鉴定
bacteriocin
lactic acid bacteria
isolation
identification
