红茶菌发酵液抑菌活性研究Antimicrobial Activity in Kombucha Fermentation
张虎成;范海涛;杨国伟;王晓杰;李小瑞;王亚萍;王孟君;
摘要(Abstract):
[目的]研究红茶菌发酵液是否具有抑菌活性的蛋白质。[方法]研究不同培养时间对发酵液菌体浓度、pH、总蛋白浓度和抑菌圈大小的影响;调节第6天的红茶菌发酵液至不同的pH,利用蛋白酶、热处理作用红茶菌发酵液,并用青霉素、糖茶水、胰蛋白酶和蛋白酶K作参比,分别抑制供试菌,测量抑菌圈大小。[结果]发酵液总蛋白浓度与抑菌效果呈正相关;抑菌圈大小随着pH升高而逐渐降低,pH为7时最小,而后随着pH升高又逐渐增大;蛋白酶处理过的第6天发酵液抑菌效果明显降低。[结论]红茶菌发酵液中具有抑菌蛋白。
关键词(KeyWords): 红茶菌;发酵液;抑菌;抑菌蛋白;抑菌圈
基金项目(Foundation): 北京市教委科研基地项目;; 北京市属市管高等学校人才强教学化计划项目
作者(Author): 张虎成;范海涛;杨国伟;王晓杰;李小瑞;王亚萍;王孟君;
Email:
DOI: 10.13989/j.cnki.0517-6611.2012.09.032
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