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Preliminary characterisation of bacteriocin produced byLactobacillus acidophilus TS1 isolated from traditional dahi

机译:分离自传统dahi的嗜酸乳杆菌TS1产生的细菌素的初步表征

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Antimicrobial activity of 79 strains ofLactobacillus isolated from indigenous dahi were tested against the indicator strains of food pathogens (Escherichia coli, Streptococcus faecalis, Staphylococcus aureus, Salmonella typhi). Among these only eleven isolates produced inhibition zones of variable size against indicator microorganisms. Later on, only one strain ofLactobacillus acidophilus (TS1) was found to produce a wider zone of inhibition against all indicator microorganisms. The antimicrobial activity of this strain was inactivated by the proteolytic enzyme proteinase K and trypsin but not by α-amylase and lipase thus confirming its proteinaceous nature. It also showed a wide range of thermostability from 70–121°C for 15 min and retained their antimicrobial activity over a wide range of pH (3–10). The addition of bacteriocin to the earlier growth phase showed pronounced inhibition againstE. coli, andStreptococcus faecalis, as compared toStaphylococcus aureus, andSalmonella typhi. The molecular weight of the substance was in the range of 7.5 kDa. This result suggested that bacteriocin might be useful as a biopreservative in different food commodities.
机译:测试了79种从土著大麦中分离出的乳酸杆菌菌株对食品病原体(大肠杆菌,粪链球菌,金黄色葡萄球菌,伤寒沙门氏菌)的指示菌株的抗菌活性。在这些细菌中,仅有11种分离物产生了针对指示微生物的大小可变的抑制区。后来,仅发现一株嗜酸乳杆菌(TS1)对所有指示微生物产生了更宽的抑制范围。该菌株的抗菌活性被蛋白水解酶蛋白酶K和胰蛋白酶灭活,但未被α-淀粉酶和脂肪酶灭活,从而证实了其蛋白性质。它还在70–121°C的温度下显示15分钟的宽广的热稳定性,并在很宽的pH值(3-10)范围内保持其抗菌活性。向较早的生长阶段添加细菌素显示出对E的明显抑制。与金黄色葡萄球菌和伤寒沙门氏菌相比,粪便链球菌和大肠链球菌。该物质的分子量在7.5kDa的范围内。该结果表明,细菌素可能在不同食品中用作生物防腐剂。

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