邢少华,刘文丽,贡汉生,刘晔,都灵玮,王飞,鲁畅

• 1:鲁东大学食品工程学院

摘要(Abstract)：

细菌素是由某些细菌在代谢过程中通过核糖体合成机制产生的一类具有抑菌活性的多肽或蛋白类物质,是一种具有安全性、高效性、易降解性的天然抑菌物质。研究从传统乳酸发酵食品泡菜中分离筛选出1株产细菌素的乳酸菌,通过API 50CHL糖酵解、16SrDNA序列分析进行鉴定并命名为植物乳杆菌(Lactobacillum plantarum)PY5-7。实验表明:PY5-7具有对革兰氏阳性菌和阴性菌的广谱抑菌性,并且对链霉蛋白酶和α-胰凝乳蛋白酶表现出不同程度的敏感性。该细菌素的抑菌活性pH范围较广,为pH 2.0~9.0,并分别在70,80,90℃下处理1h后仍具有较高的抑菌活性,具有较好的耐热性和耐酸碱性,在生物食品防腐剂的开发中具有广阔的应用前景。

关键词(KeyWords)： 细菌素;广谱抑菌性;植物乳杆菌;生理特性;泡菜

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31301565);; 山东省高校科技发展计划(J15LE04);; 鲁东大学引进人才项目(LY2014038);; 山东省重点研发计划(2017RKB01274)

作者(Author): 邢少华,刘文丽,贡汉生,刘晔,都灵玮,王飞,鲁畅

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