研究乳酸菌细菌素的抑菌特性,为其作为生物防腐剂奠定基础。以酸马奶来源的植物乳杆菌MXG-6所产的细菌素为研究对象,对其抑菌谱、作用方式、相对分子质量及耐受性进行分析。该细菌素对革兰氏阳性菌和革兰氏阴性菌均具有抑菌活性,属于广谱细菌素,作用方式为杀菌,而不是抑菌和溶菌。变性聚丙烯酰胺凝胶电泳法(SDS-polyacrylamide gels electrophoresis,SDS-PAGE)确定植物乳杆菌MXG-6所产细菌素的分子质量约6 ku。60、80、100、121 ℃处理30 min及4、-20 ℃处理30 d对抑菌活性影响不显著(P>0.05),在pH 1～10均表现出抑菌活性,表明细菌素具有较好的温度耐受性和酸碱耐受性。有机溶剂及表面活性剂对细菌素的抑菌活性基本无影响(P>0.05),而EDTA有利于提高抑菌活性。细菌素的抑菌特性分析可为更好地实现细菌素的开发及应用提供一定的理论依据。
The anti-bacterial characteristics of bacteriocin produced by lactic acid bacteria Lactobacillus plantarum MXG-68 from koumiss were studied. The anti-bacterial spectrum, mode of action, relative molecular weight and tolerance of the bacteriocin were measured. The bacteriocin had antibacterial activities against both gram-positive and gram-negative bacteria, which made it a broad-spectrum bactericidal bacteriocin. The bacteriocin had a relative molecular weight of approximately 6 ku, and no significant effects on its antibacterial activity were observed when it was treated at -20 or 4 ℃ for 30 d and at 60, 80, 100, and 121 ℃ for 30 min. Besides, the bacteriocin maintained antibacterial activity at pH 1-10. Furthermore, neither organic solvents nor surfactants inhibited its bacteriostatic activity, while EDTA had promotive effects. Overall, this study provides a theoretical basis for developing and applying bacteriocin.
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