从传统发酵食品中筛选出了3株发酵液具有较强抗菌活性的乳酸菌。其中鉴定并命名为Lactobacillus plantarum WZS02的菌株所产的细菌素,经121 ℃处理30 min后活性仅降低了8%左右。使用离子交换和制备液相色谱对该菌所产细菌素进行了初步的分离纯化。测定了细菌素WZS02的效价和抑菌谱,以1 mg/mL的Nisin标准品(1 000 IU/mg)作为参照,以大肠杆菌为指示菌时,菌株WZS02的发酵液效价为9 097 IU/mL,以金黄色葡萄球菌最为指示菌,发酵液效价为2 796 IU/mL。因此,该细菌素对革兰氏阴性及阳性均具有较强的抗菌活性,具备较大的应用潜力。
Three lactic acid bacteria with strong antibacterial activity were selected from traditional fermented foods. The activity of bacteriocin produced by the strain identified and named as Lactobacillus plantarum WZS02 was only reduced by about 8% after being treated at 121 ℃ for 30 min. Ionic exchange and preparative liquid chromatography were used to separate and purify the bacteriocin produced by this strain. The titer and antibacterial spectrum of bacteriocin WZS02 were determined. When 1 mg/mL Nisin standard (1 000 IU/mg) was used as a reference, the titer of the fermentation broth of strain WZS02 was 9 097 IU/mL with Escherichia coli as the indicator, and 2 796 IU/mL with Staphylococcus aureus as the indicator. It was found that the bacteriocin WZS02 had strong resistance to Gram-negative and positive bacteria. The bacteriocin has a strong application potential.
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