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食品与发酵工业  2017, Vol. 43 Issue (6): 60-    
  本期目录 | 过刊浏览 | 高级检索 |
植物乳杆菌JLA-9产细菌素的分离纯化
赵圣明,赵岩岩,马汉军
河南科技学院食品学院,河南新乡,453003
Isolation and purification of bacteriocin produced by Lactobacillus plantarum
ZHAO Sheng-ming,ZHAO Yan-yan,MA Han-jun
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摘要 将来源于东北传统发酵酸菜中的植物乳杆菌JLA-9产的细菌素进行分离纯化,首先利用饱和度为80%的硫酸铵溶液对发酵上清液进行沉淀粗分离.复溶后利用Sephadex LH-20进行凝胶层析纯化,之后采用HitrapQFF进一步进行离子交换层析纯化,利用反相高效液相色谱(Reversed-Phase High Performance Liquid Chromatography,RP-HPLC)C18柱进行最终纯化,得到单一活性抑菌组分,说明细菌素得到基本纯化,经基质辅助激光解吸电离飞行时间质谱(Matrix-Assisted Laser Desorption/ Ionization Time of Flight Mass Spectrometry,MALDI-TOF/MS)确定该细菌素的分子质量约为0.9 kDa左右.采用琼脂扩散法测定了细菌素对常见的食源性致病菌和腐败菌的抑菌效果,结果显示该细菌素具有较好的抑制作用.
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Abstract: The bacteriocin produced by Lactobacillus plantarum JLA-9 from fermented Chinese sauerkraut was purified.The cell-free supernatant of Lactobacillus plantarum JLA-9 was precipitated by ammonium sulfate and higher precipitation efficiency was obtained using 80% ammonium sulfate.Then,the samples were further purified by Sephadex LH-20 gel chromatography and Hitrap QFF ion exchange chromatography.The reverse-phase high-performance liquid chromatography with C18 column was utilized for final purification.The bacteriocin produced by Lactobacillus plantarum JLA-9 was essential purified to be a single peak by RP-HPLC chromatography.The molecular mass of purified bacteriocin was estimated by MALDI-TOF/MS to be approximately 0.9 kDa.The purified bacteriocin showed a high antibacterial activity against common food-borne pathogens and spoilage bacteria.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 河南省重大科技专项项目(161100110600)
河南科技学院高层次人才科研启动项目(2016018,2016019)
河南省高等学校重点科研项目(18B550003)
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