Partial characterization of an anti-listeria substance produced by Pediococcus acidilactici P9 isolated from pickle in China
首发时间:2012-04-13
Abstract:P.acidilactici P9, isolated from local pickle vegetable, produced antagonistic substance which inhibited L.monocytogenes, Shigella spp. but not Escherichia coli or L.plantarum. The produced substance was heat stable (121℃ for 20min) and pH stable (2.0 to 10.0) but sensitive to proteolytic enzymes. Production of bacteriocin started at exponential phase and reached its maximum at stationary phase indicating it was growth related. The mode of action was bactericidal analysed by L.monocytogenes. Besides, It had ability to protect HT-29 from invading by L.monocytogenes and the inhibition invasion rate can reach to 35.89%.
keywords: Food science Lactic acid bacteria L.monocytogenes antagonistic characterization inhibit invasion to HT-29
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从泡菜中分离的乳酸片球菌P9产抗单增李斯特菌物质的部分性质分析
摘要:从传统发酵食品中筛选具有体外拮抗单核增生李斯特氏菌的乳酸菌,泡菜中分离出的乳酸片球菌P9具有明显抑制作用,同时对志贺杆菌有抑制作用,但对大肠杆菌和沙门氏菌没有影响。对其抑菌性质进行分析,发现其产生的抑菌物质具有热稳定性(121℃,20min),对pH稳定(2.0-10.0),但对于蛋白酶敏感。抑菌物质产生于对数期,在稳定期达到最大。对于单核增生李斯特氏菌是抑菌模式是杀菌的。另外,上清物质可保护HT-29细胞被单核增生李斯特氏菌侵入,侵入抑制率达到35.89%。
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