Isolation and Identification of a High Bacteriocin-producing Lactic Acid Bacterium
In order to meet the market demand of bacteriocin and reduce the production cost,screening a high bacteriocin-producing bacterium and applying it to food production has become the focus of current research.In this study,a lactic acid bacterium 11MZ-5-2 with high bacteriocin-producing ability was isolated from liquid sample of pickle Chinese cabbage.The bacteriocin titer of strain 11MZ-5-2 was (344.47±5.50) IU/mL after 48 h fermentation.Strain 11MZ-5-2 was identified according to physiological and biochemical methods.Meanwhile,the phylogenetic tree was constructed based on its partial 16S rDNA sequence.The results showed that strain 11MZ-5-2 was a kind of rod gram-positive bacterium with no spores,the optimum temperature range was 30-37°℃ and the salt-tolerance range was 0％-10％,and the optimum pH range was 5.5-6.5.The main aliphatic acid components of strain 11MZ-5-2 were C 16:0,C 18:0 and C 18:1.The partial sequence of the 16S rDNA of strain 11MZ-5-2 was 1446 bp which was 99％ similar with Lactobacillusplantarum IDCC 3501.Strain 11MZ-5-2 was identified as L.plantarum.L.plantarum 11MZ-5-2 could be applied as a starter culture in food fermentation.Furthermore,the bacteriocins produced by L.plantarum 11MZ-5-2 could be used as preservatives in food to prevent bacterial pollution and prolong the shelf-life.
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万方数据
维普
