抗食品腐败酵母的乳酸菌的筛选与鉴定

被引：10

作者：

饶瑜

常伟

向文良

车振明

机构：

[1] 西华大学生物工程学院

来源：

现代食品科技 | 2013年 / 29卷 / 08期

关键词：

食品安全; 腐败; 酵母; 抑制率; 食窦魏斯氏菌;

D O I：

10.13982/j.mfst.1673-9078.2013.08.042

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

本文筛选了能够抑制食品中典型腐败酵母的乳酸菌,研究其抑制特性并进行了分子生物学鉴定。从泡菜,榨菜、酸奶、火腿等食品中分离得到乳酸菌57株,通过双层拮抗平板法筛选能够抑制食品中典型腐败酵母(假丝酵母属、毕赤酵母属,酵母属、蔷薇酵母属和解脂耶罗维亚酵母)的乳酸菌6株,其中菌株AT 6能够抑制所有11株腐败酵母指示菌。96孔板法测定乳酸菌AT6发酵上清液对腐败酵母的抑制率可达73.04%以上,其抑制活性对蛋白酶不敏感,但随着pH值的升高而降低。菌株AT6在MRS培养基中的生长曲线研究表明30℃静置培养30 h,其发酵上清液可达到对白色念珠菌的最大抑菌活性95.02%。提取菌株AT6基因组并扩增16S rRNA基因,将PCR片段克隆到pMD19-T载体后进行测序,BLAST分析和多重比对后确定AT6为食窦魏斯氏菌。

引用

页码：1943 / 1947

页数：5

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