| 1. | Isolation and purification of the bacteriocin are studied
优化后的抗菌活性明显增强。 |
| 2. | Mode of action of plantaricin l - 1 , an antilisteria bacteriocin produced by lactobacillus plantarum
1对单核细胞增生李斯特氏菌作用机理的研究 |
| 3. | A bacteriocin with a broad spectrum activity produced by grapevine crown gall biocontrol strain e
淀粉酶产生菌的分离鉴定及发酵条件与酶性质研究 |
| 4. | Study on the isolated bacteriocin ' s property shows that the bacteriocin has good stability against temperature and ph . the antimicrobial activity is not influenced disposed for 10 minutes under 80 , and only 13 % loss of activity is suffered under the temperature of 100 for 10min
对分离出的细菌素的性质研究表明，细菌素具有较好的热稳定性和酸碱稳定性，在温度80处理10min对活性没有影响， 100处理10min活性仅损失13 ，在ph3 - 10的范围内活性变化不大。 |
| 5. | In the research field of food preservation , an intense interest for scientists is focused on the isolation of antimicrobial substances from microbial metabolites . natural biopreservatives derived from traditional fermented foods are generally recognized as safe . in this paper , one strain screened for its safety and broad antimicrobial spectrum and its antimicrobial substance - - bacteriocin are studied in detail
本文从传统的发酵食品中筛选出一株安全、具有广谱抗菌活性的芽孢杆菌，并对其抗菌活性物质细菌素进行分析，为微生物天然生物防腐剂的开发以及在食品中的应用提供理论依据。 |
| 6. | Two protein peaks can be obtained by bio - gel p - 6 chromatography and both peaks have antimicrobial activity . so the bacteriocin is consisted of two proteins with different mw . only one protein with larger mw can be detected through tricine - sds - page , and its mw is about 8 , 570da
采用30硫酸铵就能完全把发酵液中的细菌素全部沉淀，通过生物胶bio - gelp - 6层析发现细菌素被分离出两条抗菌蛋白峰，这表明r21 - 4产生的细菌素是由两种不同分子量的蛋白质组成的，通过tricine - sds - page检测，只能检测到一条分子量相对较大的细菌素，分子量在8 , 570da左右。 |
| 7. | Antimicrobial effect of the bacteriocin produced by r21 - 4 is studied in the food systems . the results show that the conspicuous antimicrobial effect in the preservation of fresh milk . the samples were stored under 37 and the bacteria concentration in the sample with bacteriocin was 3 - 5 order less than the sample without bacteriocin
考察了r21 - 4产生的细菌素用有机溶剂萃取制备的方法及其在食品中的防腐效果，结果表明，细菌素在消毒鲜牛奶的保藏中具有明显的防腐效果，样品添加细菌素在37保存24h - 48h后与对照相比细菌总数相差3 - 5个数量级，防腐效果显著。 |
