摘要
测定了由米酒乳杆菌C2产生的广谱细菌素对金黄色葡萄球菌的最小抑菌浓度和杀菌浓度,并以金黄色葡萄球菌ATCC63589为模式菌株,通过细菌素对细胞渗透性影响及采用原子力显微镜研究了这种细菌素的作用机理。结果表明,这种细菌素对金黄色葡萄球菌的最小抑菌浓度和杀菌浓度分别为20AU/mL和80AU/mL。同时杀菌浓度的细菌素引起了胞内紫外吸收物质的大量泄露,并引起细胞表面的严重皱折和破裂。因此可推断杀菌浓度下细菌素导致了金黄色葡萄球菌ATCC63589细胞壁和细胞膜的破坏,引起胞内物质的泄露,最终导致细胞的死亡。
The minimum inhibitory concentration and minimum bactericidal concentration of the bacteriocin from Lactobocillus sakei C2 were detected and the action function was researched by the effect on cell leakage and an actomic force microscope with Staphylococcus aureus ATCC63589 as type strain. The results showed that minimum inhibitory concentration and minimum bactericidal concentration of the bacteriocin to Staphylococcus aureus were 20 AU/mL and 80 AU/mL respectively. The results also showed that minimum bactericidal concentration of the bacteriocin induced a large of leakage of cell substance absorbing ultraviolet and bad corrugation and exfoliatation on cell surface. So the conclusion that bacteriocin of bactericidal concentration destroyed the cell wall and cell membranes, induced the leakage of cell substance and finally killed Staphylococcus aureus ATCC63589 was deduced.
出处
《食品科技》
CAS
北大核心
2009年第12期8-10,共3页
Food Science and Technology
基金
国家863项目(2006AA10Z347)
国家973项目(2007CB714305)
关键词
米酒乳杆菌C2
细菌素
最小抑菌浓度和杀菌浓度
细胞渗透性
Lactobocillus sakei C2
bacteriocin
the minimum inhibitory concentration and minimum bactericidal concentration
cell permeability
