This study ascertained that Lactabacillus reuteri 6126 could produce bacteriocin.The fermentation supernatant of the strain exhibited a broad spectrum of antagonistic activity against various species gram-positive and gram-negative bacterium. The fermentation supernatant of the strain was heat-stable （30rain at 100℃） and remained active after incubation from pH 2.0 to 10.0. The fermentation supernatant of the strain was found to be sensitive to proteolytic enzymes（pepsin, trypsin, papain, proteinase K）.
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NSTL
万方数据
维普
