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題名 | Production and Property of a Bacteriocin-like Inhibitor from Lactococcus lactis DY11212=Lactococcus lactis DY11212類細菌素之生產及其特性探討 |
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作者 | 方繼; 楊媛絢; | 書刊名 | 食品科學 |
卷期 | 22:5 1995.10[民84.10] |
頁次 | 頁479-493 |
分類號 | 346.217 |
關鍵詞 | 類細菌素; 乳酸菌; Bacteriocin-like inhibitors; Lactococcus lactis; Lactic acid bacteria; |
語文 | 英文(English) |
中文摘要 | Lactococcus lactis DY12212能分泌類細菌素之抑菌物質,其抑菌範圍內含許多革蘭氏陽性菌如Bacillus, Enterococcus, Lactobacillus, Leuconostoc, Listeria, Micrococcus及Pediococcus。所測試之革蘭氏陰性菌如Citrobacter, Enterobacter, Erwinia, Escherichia, Pseudomonas及Salmonella則圖受此抑菌物質之微弱抑制。此類細菌素具抗熱性(100℃、30min、pH2~5)且受α-澱粉液化?、α-胰凝乳蛋白?、無花果蛋白?、宗魯?、骨蛋白?及鏈黴蛋白?E之作用而失活。L. lactis DY11212於15~30℃之培養溫度範圍內均可產生該類細菌素。使用TGE培養基DY11212培養基中,DY11212可於生長靜止期初期測得其最活性。以不同碳源探討該菌株生產類細菌素之結果顯示,DY11212培養於含葡萄糖、糖蜜及海藻糖為碳源之培養基時具最大抗菌活性。於pH為7之TGE培養基中,DY11212可於20~25℃之溫度範圍內產生同量之類細菌素。好氣及嫌氣培養之結果顯示,振盪培養所得之類細菌素活性最低。 |
英文摘要 | Lactococcus lactis DY11212 produced a bacteriocin-like inhibitor, which was effective against various Gram-positive bacteria such as Bacillus, Enterococcus, Lactobacillus, Leuconostoc, Listeria, Micrococcus and Pediococcus. Gram-negative bacteria such as Citrobacter, Enterobacter, Erwinia, Escherichia, Pseudomonas and Salmonella were weakly inhibited by this inhibitory substance. The bacteriocin-linke inhibitor was heat resistant (100℃, 30 min, pH 2-5) and inactivated by α-amylase, α-chymotrypsin, ficin, liploase, pepsin and pronase E. This inhibitor from L. lactis DY11212 was produced at incubation temperatures which ranged from 15 to 30℃. Maximal antimicrobial activity was detected in TGE medium after the culture had entered the early stationary phase of growth. In studying the effects of carbon sources on the production of this bactericin-like inhibitor, it was found that glucose, maltose and trehalose supported the highest bacteriocin production. When the cultures were grown TGE medium with an initial pH of 7 and incubated at temperatures between 20 and 25℃, the same amounts of bacteriocin-like inhibitor could be obtained. The results from the aerobic and ancaerobic incubations showed that cultures in shaker flasks had the lowest antimicrobial activity. |
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