| 黄酒酿造浸米水中抑菌物质的分离纯化鉴定及其活性的测定 |
| |
| 引用本文： | 成潇龙,杨海麟,章升,张无疾,王鑫,单之初,沈翔,潘兴祥.黄酒酿造浸米水中抑菌物质的分离纯化鉴定及其活性的测定[J].中国酿造,2015,34(5):48. |
| |
| 作者姓名： | 成潇龙 杨海麟 章升 张无疾 王鑫 单之初 沈翔 潘兴祥 |
| |
| 作者单位： | 1.浙江塔牌绍兴酒有限公司，浙江绍兴312000；2.江南大学生物工程学院，江苏无锡214000 |
| |
| 基金项目： | 国家高技术研究发展计划‘863计划’项目 |
| |
| 摘 要： | 以金黄色葡萄球菌（Staphylococcus aureus）为指示菌来标记跟踪黄酒浸米水中的抑菌物质，并将除杂后的样品经G-25凝胶柱分离纯化，收集不同的洗脱峰组分，用药敏片法筛选具有抑菌作用的组分，并用高效液相色谱（HPLC）法对抑菌物质进行鉴定。结果表明，浸米水中的抑菌物质为乳酸链球菌素（nisin），对其抑菌活性进行测定，表明浸米水中的乳酸链球菌素具有良好的抑菌活性。
|
| 关 键 词： | 浸米水 抑菌物质 分离纯化 乳酸链球菌素 |
Separation,purification, identification and activity determination of antibacterial substances in rice steeping water during Chinese rice wine production |
| |
| CHENG Xiaolong,YANG Hailin,ZHANG Sheng,ZHANG Wuji,WANG Xin,SHAN Zhichu,SHEN Xiang,PAN Xingxiang.Separation,purification, identification and activity determination of antibacterial substances in rice steeping water during Chinese rice wine production[J].China Brewing,2015,34(5):48. |
| |
| Authors: | CHENG Xiaolong YANG Hailin ZHANG Sheng ZHANG Wuji WANG Xin SHAN Zhichu SHEN Xiang PAN Xingxiang |
| |
| Affiliation: | 1.Zhejiang Tower Rice Wine Co., Ltd., Shaoxing 312000, China; 2.College of Life Science, Jiangnan University, Wuxi 214000, China |
| |
| Abstract: | Using Staphylococcus aureus as indicator to tag and track the antibacterial substances in rice steeping water, after separation and purification by G-25 gel column chromatography separation and purification, different peak component was collected, and the antibacterial effect components were screened by drug sensitive method. The antibacterial substances were identified by HPLC. The results showed that the antibacterial substance in rice steeping was were nisin, and it had good antibacterial activity. |
| |
| Keywords: | rice seriflux antibacterial substances separation and purification nisin |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
