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首页> 外文期刊>Journal of the Institute of Brewing >High-Throughput Isolation of Bacteriocin-Producing Lactic Acid Bacteria,with Potential Application in the Brewing Industry
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High-Throughput Isolation of Bacteriocin-Producing Lactic Acid Bacteria,with Potential Application in the Brewing Industry

机译：高通量分离生产细菌素的乳酸菌及其在啤酒工业中的潜在应用

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摘要

Lactic acid bacteria (LAB) were isolated from malted cereals by means of a high-throughput screening approach and investigated for antimicrobial activity against a range of beer-spoiling bacteria. Putative bacteriocin-producing strains were identified by 16S rRNA analysis and the inhibitory compounds were partially characterized. Following determination of the inhibitory spectra of the strains, an unspeciated Lactobacillus sp. UCC128, with inhibitory activity against a range of beer-spoiling strains was subjected to further characterization. A bacteriocin was purified from this strain and analyzed by mass spectrometry to determine the weight of the protein. The result indicated that the bacteriocin was highly similar to pediocin AcH/PA-1 from Pediococcus acidilactici. The bacteriocin-producers identified in this study have the potential to be used in the brewing industry to enhance the microbiological stability of beer in conjunction with hurdles already in place in the brewing process.
机译：通过高通量筛选方法从麦芽谷物中分离出乳酸菌（LAB），并研究了其对一系列啤酒污染细菌的抗菌活性。通过16S rRNA分析鉴定出推定的产生细菌素的菌株，并对抑制性化合物进行部分表征。确定菌株的抑制谱后，未鉴定出乳酸杆菌。具有对一系列啤酒酿造菌株的抑制活性的UCC128进行了进一步鉴定。从该菌株中纯化出细菌素，并通过质谱分析以确定蛋白质的重量。结果表明，细菌素与乳酸双球菌的pediocin AcH / PA-1非常相似。在这项研究中确定的细菌素生产商有可能在酿造行业中使用，结合酿造过程中已经存在的障碍来提高啤酒的微生物稳定性。

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