Screening and Identification of Broad-Spectrum Bacteriocin from Lactic Acid Bacteria in Lichene Pickles

doi:10.3969/j.issn.1673-1689.2016.01.006

Home > Archive>Volume 35, Issue 1, 2016 >42-47. DOI:10.3969/j.issn.1673-1689.2016.01.006

Screening and Identification of Broad-Spectrum Bacteriocin from Lactic Acid Bacteria in Lichene Pickles
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                        10.3969/j.issn.1673-1689.2016.01.006
                    
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A high-efficient and broad-spectrum bacteriocin was developed as a natural food preservative. The lactic acid bacteria were isolated from the home-made yogurt，the marketed unpackaged pickles and the bagged pickles，respectively，using the scrip double-layer plate assay. The isolated lactic acid bacteria was processed by bacteriostasis test，the inhibitory effect test of acid and hydrogen peroxide scavenging，the susceptibility detection of proteinase，and the antibacterial spectrum determination. Finally，the morphologies as well as the physiological and biochemical characteristics of strains were identified. Five lactic acid bacteria strains with higher antimicrobial activity were successfully isolated. Their fermentation supernatants obtained great antimicrobial activity after the exclusion of interference from acid and hydrogen peroxide，while a decrease of the antimicrobial activity was observed after proteinase treatment. The results indicated the isolated strains were proteinaceous bacteriocin. Five strains exhibited high antimicrobial activity against Pseudomonas aeruginosa，Staphylococcus aureus，Bacillus subtilis and Escherichiacoli. The strain E2-2 was selected as the strain of the best antimicrobial activity，which was preliminarily identified as Lactobacillus pentosus.

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CHEN Xiujin, MA Liping, CAO Li, REN Guoyan, LI Zhili, LI Zhaozhou. Screening and Identification of Broad-Spectrum Bacteriocin from Lactic Acid Bacteria in Lichene Pickles[J]. Journal of Food Science and Biotechnology,2016,35(1):42-47.

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Online: March 11,2016
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