一株短乳杆菌所产细菌素的部分特性

Partial characteristics of the bacteriocin produced by Lactobacillus brevis

摘要:

为了研究分离自内蒙古传统发酵乳制品——“焦克”的短乳杆菌KLDS1.0373所产细菌素的部分生物学特性(抑菌谱, 对酶、pH和温度的敏感性, 作用方式)。短乳杆菌KLDS1.0373发酵液经硫酸铵沉淀和葡聚糖凝胶纯化后, 测定其部分生物学特性, 并采用Tricine-SDS-PAGE方法确定细菌素的分子量范围。结果表明: 短乳杆菌KLDS1.0373所产细菌素的抑菌活性对热和pH不敏感, 在100 °C或121 °C处理30 min后抑菌活力略有增强, 可被多种蛋白酶失活, 但对α-淀粉酶不敏感。该细菌素分子量约为3.8 kD, 对多种革兰氏阳性和阴性菌有抑制作用, 作用方式为杀菌。

Abstract:

The purpose of this study is to investigate the partial characteristics (spectrum of antibacterial activity; sensitivity of enzymes, pH and temperature; mode of action) of the bacteriocin produced by Lactobacillus brevis KLDS1.0373 which was isolated from “Jiaoke”, a traditional, naturally fermented cream from Inner Mongolia. The bacteriocin was partially purified by ammonium sulfate precipitation followed by sequential gel filtration chromatography and the antibacterial activity of the bacteriocin was heat tolerant and was found to be stable after incubation for different pH values. The slight increase in activity was recorded after 30 min at 100 °C or 121 °C. The bacteriocin was sensitive to several proteinases, but insensitive to α-amylase. The apparent molecular weight of the partially purified bacteriocin was estimated at approximately 3.8 kD by Tricine-SDS-PAGE. The bacteriocin has a broad inhibitory spectrum against Gram-positive and Gram-negative bacteria. The mode of action of the bacteriocin was identified as bactericidal.