[发酵乳杆菌、短乳杆菌和布氏乳杆菌的细菌素特性]
[Bacteriocin properties of Lactobacillus fermenti, Lactobacillus brevis and Lactobacillus buchneri].
作者信息
Filippov V A
出版信息
Antibiotiki. 1979 Nov;24(11):831-4.
PMID:507777
Abstract
Four bacteriocins of L. fermenti, 3 bacteriocins of L. brevis and 1 bacteriocin of L. buchneri were studied with respect to morphology of the inhibition growth zones of the indicator strains, capacity for diffusion through cellophane, sensitivity to high temperature, bacterial proteases, trypsin, chymotrypsin, pepsin, papain, nucleases and lysozyme. According to the differences in their properties the bacteriocins were classified as belonging to 8 types, including 4 types of L. fermenti bacteriocins and 3 types of L. brevis bacteriocins.
摘要
针对发酵乳杆菌的4种细菌素、短乳杆菌的3种细菌素和布氏乳杆菌的1种细菌素，研究了指示菌株抑制生长区的形态、通过玻璃纸的扩散能力、对高温、细菌蛋白酶、胰蛋白酶、胰凝乳蛋白酶、胃蛋白酶、木瓜蛋白酶、核酸酶和溶菌酶的敏感性。根据其性质差异，这些细菌素被分为8种类型，包括4种发酵乳杆菌细菌素和3种短乳杆菌细菌素。
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