Uhlman L, Schillinger U, Rupnow J R, Holzapfel W H
Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Karlsruhe, Germany.
Int J Food Microbiol. 1992 Jun;16(2):141-51. doi: 10.1016/0168-1605(92)90007-p.
Isolated from mixed salad and fermented carrots, 123 strains of lactic acid bacteria were screened for bacteriocin production. Two strains, D53 and 23, identified as Lactococcus lactis by DNA-DNA hybridizations, produced heat stable bacteriocins which were resistant to trypsin and pepsin, but were inactivated by alpha-chymotrypsin and proteinase K. The bacteriocins were active from pH 2 to 9 and inhibited species of Listeria, Lactobacillus, Lactococcus, Pediococcus, Leuconostoc, Carnobacterium, Bacillus and Staphylococcus. Strain D53 produced bacteriocin at pH values of 4.5-8.0 and from 10 to 37 degrees C.
从混合沙拉和发酵胡萝卜中分离出123株乳酸菌，筛选其产细菌素的能力。通过DNA-DNA杂交鉴定为乳酸乳球菌的两株菌D53和23，产生了对胰蛋白酶和胃蛋白酶有抗性的热稳定细菌素，但被α-胰凝乳蛋白酶和蛋白酶K灭活。这些细菌素在pH 2至9时具有活性，可抑制李斯特菌属、乳杆菌属、乳球菌属、片球菌属、明串珠菌属、肉杆菌属、芽孢杆菌属和葡萄球菌属的菌种。菌株D53在pH值4.5 - 8.0以及10至37摄氏度条件下产生细菌素。
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