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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (2): 424-428.

• 食品 营养 检测 安全 • 上一篇    下一篇

肉制品中产细菌素乳酸菌的分离及鉴定

刘丽 郝彦玲 张红星 谢英   

  • 收稿日期:2010-07-07 修回日期:2010-09-15 出版日期:2011-01-14 发布日期:2011-01-14

Isolation and Identification of Bacteriocin-producing Lactic Acid Bacteria from Meat Production

  • Received:2010-07-07 Revised:2010-09-15 Online:2011-01-14 Published:2011-01-14

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摘要：

从北京市售肉制品中分离筛选出1株具有抑菌活性的乳酸菌菌株L5-6，对单核细胞增生李斯特氏菌ATCC54003的生长具有良好的抑制作用。排除有机酸、过氧化氢的干扰后，确定该抑菌物质为蛋白类物质，即细菌素。16SrRNA序列同源性分析鉴定L5-6为戊糖片球菌。对L5-6中编码细菌素的结构基因进行克隆，推断L5-6所产的细菌素是片球菌素。片球菌素应用于肉制品防腐具有潜在的开发价值和广阔的市场前景，课题组对L5-6进行了初步的研究，为开发天然安全的食品保鲜防腐剂奠定基础。

关键词: 战略, 战略

Abstract:

Strain L5-6, isolated from meat production in Beijing, produced antimicrobial substance which was inhibitory to Listeria monocytogenes 54003. After eliminating the effect of organic acid and hydrogen peroxide, the antimicrobial substance with its proteinaceous nature was confirmed as bacteriocin. And also strain L5-6 was identified as Pediococcus pentosaceus by using 16S rRNA gene sequence homology analysis. Pediocin shows potential developing value and broad market prospect, especially in the meat products. The bacteriocin produced by L5-6 was identified as pediocin after cloning its structural gene. In this paper a preliminary study on L5-6 had been made to lay the basis for the development of natural food preservative.