从传统发酵食品中分离出的产细菌素乳酸菌。
Bacteriocin-producing lactic Acid bacteria isolated from traditional fermented food.
作者信息
Kormin S, Rusul G, Radu S, Ling F H
机构信息
Department of Food Science.
出版信息
Malays J Med Sci. 2001 Jan;8(1):63-8.
Abstract
Lactic Acid Bacteria (LAB) isolated from several traditional fermented foods such as "tempeh", "tempoyak" and "tapai" were screened for the production of bacteriocin. One strain isolated from "tempeh" gives an inhibitory activity against several LAB. The strain was later identified as Lactobacillus plantarum BS2. Study shows that the inhibitory activity was not caused by hydrogen peroxide, organic acids or bacteriophage. The bacteriocin production was maximum after 10 hours of incubation with an activity of 200 AU/ml. The bacteriocin was found to be sensitive towards trypsin, α-chymotrypsin, β-chymotrypsin, α-amylase and lysozyme.
摘要
从“天培”“印尼榴莲发酵酱”和“木薯发酵糕”等多种传统发酵食品中分离出的乳酸菌（LAB），被筛选用于细菌素的生产。从“天培”中分离出的一个菌株对几种乳酸菌具有抑制活性。该菌株后来被鉴定为植物乳杆菌BS2。研究表明，这种抑制活性不是由过氧化氢、有机酸或噬菌体引起的。在培养10小时后细菌素产量最高，活性为200 AU/ml。发现该细菌素对胰蛋白酶、α-糜蛋白酶、β-糜蛋白酶、α-淀粉酶和溶菌酶敏感。
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