Isolation and Identification of a High Bacteriocin-producing Lactic Acid Bacterium

葛菁萍

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Chinese Agricultural Science Bulletin ›› 2017, Vol. 33 ›› Issue (10) : 150-157. DOI: 10.11924/j.issn.1000-6850.casb16060059

Isolation and Identification of a High Bacteriocin-producing Lactic Acid Bacterium

  • 葛菁萍
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Abstract

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 C16:0, C18:0 and C18:1. The partial sequence of the 16S rDNA of strain 11MZ-5-2 was 1446 bp which was 99% similar withLactobacillus plantarum IDCC 3501. Strain 11MZ-5-2 was identified asL. plantarum .L. plantarum 11MZ-5-2 could be applied as a starter culture in food fermentation.Furthermore, the bacteriocins produced byL. plantarum 11MZ-5-2 could be used as preservatives in food to prevent bacterial pollution and prolong the shelf-life.

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Bacteriocin; Lactobacillus plantarum; Isolation; Identification

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葛菁萍. Isolation and Identification of a High Bacteriocin-producing Lactic Acid Bacterium. Chinese Agricultural Science Bulletin. 2017, 33(10): 150-157 https://doi.org/10.11924/j.issn.1000-6850.casb16060059

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