乳杆菌产细菌素的发酵条件及其抑菌谱的研究

摘要

本研究以从内蒙古地区传统谷物发酵食品-酸粥中筛选出的产细菌素的乳杆菌为对象，对其产细菌素的发酵条件进行优化，并确定其抑菌谱。结果表明乳杆菌SZL-1的最佳发酵条件为：接种量7%，培养基起始pH 6.0，发酵时间24h，培养温度37℃。乳杆菌SZL-1产生的细菌素抑菌谱较广，对大多数革兰氏阴性和革兰氏阳性菌都有抑菌作用，但对酵母菌无抑菌作用。%The strains producing bacteriocin was screened from traditional grain fermentation food Acid-Gruel in Inner Mongolia. The fermentation condition of producing bacteriocin and antibacterial spectrum of antibacterial compounds was studied. By single factor experiments and orthogonal experiments , the fermentation condition for SZL-1 on production of bacteriocin was optimized. The result showed that the optimum inoculation quantity is 7%, initial pH was 6.0, culturing at 37℃ for 24 hours. Moreover bacteriocin produced by SZL-1 had obvious inhibit activity on antibacterial upon most of Gram-positive and Gram-negative bacteria , but no action on yeast. And antibacterial spectrum was wide.