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首页> 外文期刊>Food Science and Biotechnology >Probiotic Bacillus subtilis KU201 having antifungal and antimicrobial properties isolated from kimchi
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Probiotic Bacillus subtilis KU201 having antifungal and antimicrobial properties isolated from kimchi

机译：从泡菜中分离出的具有抑菌和抗菌特性的益生枯草芽孢杆菌KU201

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摘要

Bacillus subtilis KU201 was isolated from kimchi and characterized for probiotic use. B. subtilis KU201 was stable in artificial gastric condition, and adhered strongly against intestinal cell. B. subtilis KU201 was not produce a carcinogenic enzyme. B. subtilis KU201 showed a broad-spectrum antimicrobial effect. Bacteriocin KU201 was sensitive against protease XIV, proteinase K, and α-chymotrypsin, stable over a pH range of 3 to 9 for 4 h, and withstood exposure to temperatures of 50–90°C for 30 min. The molecular weight of bacteriocin KU201 was 3.5 kDa. The bactericidal effect of bacteriocin KU201 was observed by morphological changes in cell membrane. These results show that B. subtilis KU201 may be used as a potential probiotic strain, also bacteriocin KU201 can be used as a natural food preservative.
机译：从泡菜中分离出枯草芽孢杆菌KU201，并将其用于益生菌。枯草芽孢杆菌KU201在人造胃条件下稳定，并强烈粘附于肠细胞。枯草芽孢杆菌KU201未产生致癌酶。枯草芽孢杆菌KU201显示了广谱抗菌作用。细菌素KU201对蛋白酶XIV，蛋白酶K和α-胰凝乳蛋白酶敏感，在3至9的pH范围内稳定4小时，并且在50-90°C的温度下暴露30分钟。细菌素KU201的分子量为3.5 kDa。通过细胞膜的形态变化来观察细菌素KU201的杀菌作用。这些结果表明枯草芽孢杆菌KU201可以用作潜在的益生菌菌株，细菌素KU201也可以用作天然食品防腐剂。

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  • 来源
    《Food Science and Biotechnology》 |2013年第5期|1-5|共5页
  • 作者

    Na-Kyoung Lee; So-Yeon Kim; Shin-Yang Choi; Hyun-Dong Paik;

  • 作者单位

    Department of Food Science and Biotechnology of Animal Resources and Bio/Molecular Informatics Centre Konkuk University">(1);

    Department of Food Science and Biotechnology of Animal Resources and Bio/Molecular Informatics Centre Konkuk University">(1);

    Korea Food Research Institute">(2);

    Department of Food Science and Biotechnology of Animal Resources and Bio/Molecular Informatics Centre Konkuk University">(1);

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    kimchi; Bacillus subtilis; probiotic; bacteriocin;

    机译：泡菜;枯草芽孢杆菌;益生菌细菌素;

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