| 王虹军，田 星，陈芝娟.具有抑菌活性植物乳杆菌细菌素生物稳定性研究[J].海南师范大学学报自科版,2022,35(3):282-286 |
| 具有抑菌活性植物乳杆菌细菌素生物稳定性研究 |
| Biostability of Bacteriocin with Antimicrobial Activity Produced byLactobacillus plantarum |
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| DOI：10.12051/j.issn.1674-4942.2022.03.007 |
| 中文关键词: 植物乳杆菌 细菌素 稳定性 |
| 英文关键词: Lactobacillus plantarum bacteriocin stability |
| 基金项目: |
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| 摘要点击次数: 344 |
| 全文下载次数: 1662 |
| 中文摘要: |
| 为了测定具有抑菌活性植物乳杆菌产细菌素的稳定性，利用乙酸乙酯萃取得到细菌素
粗提液，采用牛津杯法测定植物乳杆菌细菌素在温度、pH、酶及紫外线4种不同因素的处理下对大
肠杆菌的抑菌效果。结果表明：排除酸和过氧化氢的干扰后，植物乳杆菌细菌素仍具有抑菌性。
植物乳杆菌细菌素在121 ℃高温处理30 min后仍存有81%的抑菌活性；在pH 3.0～8.0内均有良好
的抑菌效果，在pH为8时仍保存69%的抑菌活性；在经由胰蛋白酶、碱性蛋白酶、中性蛋白酶、木瓜
蛋白酶、胃蛋白酶及蛋白酶K的处理后，抑菌活性分别保留84%、98%、67%、91%、88%和98%；在经
过紫外照射2 h后，该细菌素依然保留83%的抑菌效果。说明植物乳杆菌细菌素抑菌性较稳定，食
品防腐剂可作为开发和利用。 |
| 英文摘要: |
| Bacteriocin produced by Lactobacillus plantarum had good antibacterial activity. The crude bacteriocin extract
was obtained by ethyl acetate extraction, the bacteriostatic effect of Lactobacillus plantarum bacteriocin on Escherichia coli
was determined by Oxford cup method under the treatment of temperature, pH, enzyme and ultraviolet radiation. The re⁃
sults showed that Lactobacillus plantarum bacteriocin still had bacteriostasis after eliminating the interference of acid and
hydrogen peroxide. Lactobacillus plantarum bacteriocin still had 81% bacteriostasis activity after 30 minutes of high tem⁃
perature treatment at 121℃; Lactobacillus plantarum bacteriocin has good bacteriostasis effect in pH 3.0～8.0. At pH 8, it
still retains 69% bacteriostasis activity; After treatment with trypsin, alkaline protease, neutral protease, papain, pepsin and
protease K, the bacteriostatic activity of the bacteriocin was retained as 84%, 98%, 67%, 91%, 88% and 98%, respectively;
After ultraviolet irradiation for 2 hours of ultraviolet irradiation, the bacteriocin still retained 83% bacteriostasis effect. This
experiment laid a foundation for the development and utilization of Lactobacillus plantarum bacteriocin in food preserva⁃
tives. |
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