益生菌杀菌毒素的生产纯化及其对食源性致病菌的影响

M. Ragavan, N. Das
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引用次数: 4

摘要

研究了多脂耶氏酵母viti - mn01、克鲁维酵母viti - mn02、斯塔克脂酵母viti - mn03、纤维酵母菌viti - mn04和酿酒酵母viti - mn05等益生菌酵母菌作为杀伤毒素的产生菌。在5株酵母中,有3株的杀伤毒素产量较高。在pH-3、0.5% NaCl、25°C条件下,采用响应面法对敏感菌株酿酒酵母(Saccharomyces cerevisiae)的最大杀伤活性为12 aU/mg。纯化后的杀灭毒素K2和K3对蜡样芽孢杆菌、大肠杆菌、假单胞菌、克雷伯氏菌和热带假丝酵母等食源性致病菌的杀灭活性最高。高效液相色谱法证实了该毒素的纯度。杀伤毒素的分子量分别为22 kDa (K2)、18 kDa (K3)和14 kDa (K4)。本研究结果表明,益生菌酵母菌产生的杀伤毒素可以作为一种抗菌剂来控制食品工业中的微生物污染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
PRODUCTION AND PURIFICATION OF KILLER TOXIN FROM PROBIOTIC YEASTS AND ITS EFFECT ON FOODBORNE PATHOGENS
Probiotic yeast strains viz. Yarrowia lipolytica VIT-MN01, Kluyveromyces lactis VIT-MN02, Lipomyces starkeyi VIT-MN03, Saccharomycopsis fibuligera VIT-MN04 and Brettanomyces custersianus VIT-MN05 were investigated as producer of killer toxin. Among the five yeasts, three strains showed more killer toxin production. The maximum killer activity (12 aU/mg) against sensitive strain Saccharomyces cerevisiae was obtained at pH-3 with 0.5% NaCl at 25°C by using response surface methodology. The purified killer toxin K2 and K3 showed the highest killer activity against foodborne pathogens viz. Bacillus cereus, E. coli, Pseudomonas spp., Klebsiella spp. and Candida tropicalis. The purity of the killer toxin was confirmed by HPLC analysis. The molecular mass of killer toxin was 22 kDa (K2), 18 kDa (K3) and 14 kDa (K4). The results of the present study suggest that killer toxins produced by probiotic yeast strains can be used as an antimicrobial agent to control the microbial contamination in the food industry.
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