CAJ | 학술논문

本研究以从内蒙古地区传统谷物发酵食品-酸粥中筛选出的产细菌素的乳杆菌为对象，对其产细菌素的发酵条件进行优化，并确定其抑菌谱。结果表明乳杆菌SZL-1的最佳发酵条件为：接种量7%，培养基起始pH 6.0，发酵时间24h，培养温度37℃。乳杆菌SZL-1产生的细菌素抑菌谱较广，对大多数革兰氏阴性和革兰氏阳性菌都有抑菌作用，但对酵母菌无抑菌作用。
본연구이종내몽고지구전통곡물발효식품-산죽중사선출적산세균소적유간균위대상，대기산세균소적발효조건진행우화，병학정기억균보。결과표명유간균SZL-1적최가발효조건위：접충량7%，배양기기시pH 6.0，발효시간24h，배양온도37℃。유간균SZL-1산생적세균소억균보교엄，대대다수혁란씨음성화혁란씨양성균도유억균작용，단대효모균무억균작용。
The strains producing bacteriocin was screened from traditional grain fermentation food Acid-Gruel in Inner Mongolia. The fermentation condition of producing bacteriocin and antibacterial spectrum of antibacterial compounds was studied. By single factor experiments and orthogonal experiments , the fermentation condition for SZL-1 on production of bacteriocin was optimized. The result showed that the optimum inoculation quantity is 7%, initial pH was 6.0, culturing at 37℃ for 24 hours. Moreover bacteriocin produced by SZL-1 had obvious inhibit activity on antibacterial upon most of Gram-positive and Gram-negative bacteria , but no action on yeast. And antibacterial spectrum was wide.