乳链菌肽的抑菌机制

被引:17
作者
黄琴
马国霞
周绪霞
李卫芬
机构
[1] 浙江大学饲料研究所教育部动物分子营养学重点实验室
关键词
乳链菌肽; 抑菌机制; 孔道形成; 膜模型; Lipid Ⅱ;
D O I
10.16429/j.1009-7848.2007.02.025
中图分类号
TS201.3 [食品微生物学];
学科分类号
082203 ;
摘要
乳链菌肽(Nisin)是由乳酸乳球菌的某些菌株产生的1种羊毛硫细菌素。因其高效的抗菌性及对人体的低毒性而被广泛应用于食品防腐。孔道形成是Nisin抑菌作用的主要方式。Nisin可通过其带正电荷肽的C-端与带负电荷的磷脂之间的静电引力在细胞质膜上形成孔道,也能通过lipid Ⅱ的锚定作用形成lipid Ⅱ介导的孔道,同时Nisin与lipid Ⅱ结合抑制肽聚糖生物合成。Nisin对大肠杆菌的抑菌机制是对高盐敏感,而其对葡萄球菌的抑菌机制是对高盐不敏感。文章综述了Nisin的抑菌机制。
引用
收藏
页码:128 / 133
页数:6
相关论文
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