摘要
本文筛选了能够抑制食品中典型腐败酵母的乳酸菌,研究其抑制特性并进行了分子生物学鉴定。从泡菜,榨菜、酸奶、火腿等食品中分离得到乳酸菌57株,通过双层拮抗平板法筛选能够抑制食品中典型腐败酵母(假丝酵母属、毕赤酵母属,酵母属、蔷薇酵母属和解脂耶罗维亚酵母)的乳酸菌6株,其中菌株AT 6能够抑制所有11株腐败酵母指示菌。96孔板法测定乳酸菌AT6发酵上清液对腐败酵母的抑制率可达73.04%以上,其抑制活性对蛋白酶不敏感,但随着pH值的升高而降低。菌株AT6在MRS培养基中的生长曲线研究表明30℃静置培养30 h,其发酵上清液可达到对白色念珠菌的最大抑菌活性95.02%。提取菌株AT6基因组并扩增16S rRNA基因,将PCR片段克隆到pMD19-T载体后进行测序,BLAST分析和多重比对后确定AT6为食窦魏斯氏菌。
Lactic acid bacteria （LAB） with inhibition activity against food-borne spoilage yeast were screened, characterized and identified by molecular biological method. Fifty-seven LAB strains were isolated from different food products such as pickles, pickled mustards, yoghourt and hams. Overlay method showed that six LAB s^ains represented inhibition activity against food-borne spoilage yeast such as Candida, Pichia, Saccharomyces, Rhodotorula and Yarrowia lipolytica. Among them, strain AT6 could inhibit the growth of all eleven spoilage yeast indicators. 96 well-plate method showed that the inhibition rate of supernatant AT6 reached above 73.04%. The supematant AT6 was not sensitive to proteinase but lose the activity at higher pH value. The inhibition activity of AT6 supematant against Canidia aIbicans was maximal after 30 h incubation at 30 ~C. The genome of AT6 was extracted and the gene of 16S rRNA was amplified by PCR. The PCR products were cloned into pMD 19-T T-vector and sequenced. The sequence was BLISA and strain AT6 was identified as Weissella cibaria.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第8期1943-1947,共5页
Modern Food Science and Technology
基金
西华大学重点科研基金项目(Z1120536)
关键词
食品安全
腐败
酵母
抑制率
食窦魏斯氏菌
food safety
spoilage
yeast
inhibition rate
Weissella cibaria
