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首页> 外文期刊>Fisheries and Aquatic Sciences >Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot
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Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

机译：产生细菌素的乳酸菌对分离自粘液菌的组胺形成菌的抑制作用

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摘要

The objectives of this study were to identify the histamine-forming bacteria and bacteriocin- producing lactic acid bacteria (LAB) isolated from Myeolchi-jeot according to sequence analysis of the 16S rRNA gene, to evaluate the inhibitory effects of the bacteriocin on the growth and histamine accumulation of histamine-forming bacteria, and to assess the physico-chemical properties of the bacteriocin. Based on 16S rRNA gene sequences, histamine-forming bacteria were identified as Bacillus licheniformis MCH01, Serratia marcescens MCH02, Staphylococcus xylosus MCH03, Aeromonas hydrophila MCH04, and Morganella morganii MCH05. The five LAB strains identified as Pediococcus acidilactici MCL11, Leuconostoc mesenteroides MCL12, Enterococcus faecium MCL13, Lactobacillus sakei MCL14, and Lactobacillus acidophilus MCL15 were found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria. The inhibitory activity of these bacteriocins obtained from the five LAB remained stable after incubation at pH 4.0-8.0 and heating for 10 min at 80 °C; however, the bacteriocin activity was destroyed after treatment with papain, pepsin, proteinase K, a-chymotrypsin, or trypsin. Meanwhile, these bacteriocins produced by the tested LAB strains also exhibited histamine-degradation ability. Therefore, these antimicrobial substances may play a role in inhibiting histamine formation in the fermented fish products and preventing seafood-related food-borne disease caused by bacterially generated histamine.
机译：这项研究的目的是通过对16S rRNA基因的序列分析来鉴定分离自Myeolchi-jeot的组胺形成细菌和产生细菌素的乳酸菌（LAB），评估该细菌素对细菌生长和生长的抑制作用。组胺会累积形成组胺的细菌，并评估细菌素的理化性质。根据16S rRNA基因序列，组胺形成细菌被鉴定为地衣芽孢杆菌MCH01，粘质沙雷氏菌MCH02，木糖葡萄球菌MCH03，嗜水气单胞菌MCH04和摩根氏摩根氏菌MCH05。发现了五个乳酸菌菌株，分别为乳酸双球菌MCL11，肠膜明串珠菌MCL12，粪肠球菌MCL13，日本乳杆菌MCL14和嗜酸乳杆菌MCL15，它们产生的抗菌化合物对测试的组胺细菌具有抑制活性。在pH 4.0-8.0下孵育并在80°C加热10分钟后，从这5个LAB中获得的这些细菌素的抑制活性保持稳定。但是，用木瓜蛋白酶，胃蛋白酶，蛋白酶K，α-胰凝乳蛋白酶或胰蛋白酶处理后，细菌素活性被破坏。同时，由测试的LAB菌株产生的这些细菌素也显示出组胺降解能力。因此，这些抗菌物质可能在抑制发酵鱼制品中组胺的形成和预防由细菌产生的组胺引起的与海鲜有关的食源性疾病中起作用。

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