The Bacteriostasis Characteristics Study of Bacteriocin Produced by Lactobacillus Plantarum LH-09
The Lactobacillus plantarum strain LH-09 was isolated from ham products and the bacteriostasis characteristics were studied. The results showed its maximum antibacterial activity was S120AU during stationary phase (pH3.98) and the best harvesting time was 18 h. It exhibited strong inhibition against Listeria monocytogenes 54003 and the mode of action was bactericidal. Besides, it covered broad antimicrobial spectrum including gram-positive bacteria, such as Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus and gram-negative bacteria, such as Shigella. The bacteriocin produced by Lactobacillus plantarum strain LH-09 did not adhere to the surface of the producer cells. However, adsorption to both resistant and sensitive cells was observed. In this paper, a further study on Lactobacillus plantarum LH09 and its bacteriocin based on the original understanding had been made to lay the basis for the development of natural food preservative.
Lactobacillus plantarum bacteriocin bacteriostasis characteristics
Hongxing Zhang Yuanhong Xie Tao Han Hui Liu
Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesti College of Food ScienceBeijing University of Agriculture Beijing, China
国际会议
哈尔滨
英文
884-887
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）