...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Korean Journal of Microbiology and Biotechnology >Characterization of the Bacteriocin Produced by a Leuconostoc mesenteroides Strain Inhibiting the Growth of Lactobacillus sakei
【24h】

Characterization of the Bacteriocin Produced by a Leuconostoc mesenteroides Strain Inhibiting the Growth of Lactobacillus sakei

机译：mesenteroides肠杆菌的抑菌菌株产生的细菌素的表征

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Lactobacillus sakei is known to be the most populous lactic acid bacteria in over-ripened kimchi. Twenty three strains of Leuconostoc species inhibiting the growth of Lb. sakei were isolated from kimchi and amongst these the Leuconostoc mesenteroidesstrain CK0122 exhibited the highest antagonistic activity against Lb. sakei. The culture supernatant of the strain CK0122 was fractionated by a molecular weight cutter and lyophilized. The fraction with a molecular weight of less than 3,000 Da showed antagonistic activity against Lb. sakei. The antibacterial activity of the active fraction was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range of 4 to 7 and extremely stable after 15 min of heat treatment at 121°C. The crude bacteriocin inhibited the growth of Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Alcali-genes xylosoxydans, Flavobacterium sp., and Salmonella typhimurium.
机译：在过度成熟的泡菜中，日本乳酸杆菌被认为是人口最多的乳酸菌。 Leuconostoc物种的23株抑制Lb的生长。从泡菜中分离出了清酒，其中这些肠膜亮肠绝种菌菌株CK0122对Lb表现出最高的拮抗活性。清酒。用分子量切割器将菌株CK0122的培养上清液分离并冻干。分子量小于3,000 Da的级分显示​​出对Lb的拮抗活性。清酒。活性级分的抗菌活性对蛋白酶K处理敏感，证实了其蛋白质性质（细菌素）。粗细菌素在4至7的pH范围内具有活性，在121°C热处理15分钟后极为稳定。粗细菌素抑制蜡状芽孢杆菌，单核细胞增生性李斯特菌，金黄色葡萄球菌，木霉产碱杆菌，黄杆菌属和鼠伤寒沙门氏菌的生长。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号