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[1]李俊辉,王燕,王婷,等.Nisin产生菌株的筛选及产物初步探究与鉴定[J].中国调味品,2019,(12):44-49.
 Screening of Nisin-producing strains and preliminary study and identification of the products[J].CHINA CONDIMENT,2019,(12):44-49.
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Nisin产生菌株的筛选及产物初步探究与鉴定()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年12期
页码:
44-49
栏目:
出版日期:
2019-12-20

文章信息/Info

Title:
Screening of Nisin-producing strains and preliminary study and identification of the products
作者:
李俊辉王燕王婷周宝琳赵鑫君李丕武
文献标志码:
A
摘要:
通过改良GM17培养基,以蔗糖为唯一碳源,加入0.004%溴甲酚紫和1500效价的Nisin标准品,从新鲜的白菜叶片表面筛选到具有Nisin耐受性、产酸、革兰氏阳性的球形菌株,经牛津杯法抑菌圈试验和16S rDNA初步鉴定为乳酸乳球菌(Lactococcus lactis),命名为L-217;通过对该菌株发酵液中的抑菌物质进行稳定性验证,发现其在低pH及90℃条件下均具有良好的稳定性;最后用大孔吸附树脂对发酵液中的抑菌物质进行吸附并浓缩纯化,通过高效液相色谱法(HPLC)将纯化液与Nisin标准品进行对比,最终确定抑菌物质为Nisin,即成功筛选到产Nisin的乳酸乳球菌。
Abstract:
With fresh Chinese cabbage leaves as material, 0.004% bromocresol purple and 1500 IU/mL Nisin standards were added into modified?GM17 medium, saccharose?was used as the only?carbon source, spherical strain?that was Nisin-tolerate、acid-producing and Gram positive was obtained. Oxford Cup method of inhibition zone and 16S rDNA?were used to?identify it, and?it was named L-217. By verifying the thermal stability of the bacteriostatic substance in the fermentation broth, it was detected?to have?good?thermal stability under low pH condition. Then, the bacteriostatic substance in the fermentation broth was concentrated and purified by macroporous adsorption resin, and high performance liquid chromatography (HPLC) was used to compare the purified liquid?with?Nisin standards. Finally, the bacteriostatic substance?was confirmed as Nisin. The Nisin-producing Lactococcus lactis?was obtained
更新日期/Last Update: 2020-09-08
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