Ⅱa类乳酸菌细菌素Sakacin P基因克隆和低温表达研究

发布时间：2018-04-06 21:31

  本文选题：Ⅱa类乳酸菌细菌素　切入点：sakacin　出处：《食品工业》2017年05期

【摘要】：Sakacin P是来自乳酸菌(Lactobacillus sakei)的细菌素,是潜在的抗微生物细菌素,其对食源性病原体例如单核增生李斯特氏菌具有较强的活性。在乳酸菌中,编码sakacin P的结构基因(spp A)通过严格的调节机制控制,使得分泌的sakacin P的量有限。通过拼接重叠延伸PCR(SOE-PCR)合成了sppA基因,并将其克隆到大肠杆菌中。用异丙基-β-d-硫代半乳糖苷(IPTG)诱导后,重组sakacin P成功表达。收集的细胞进行超声处理,并通过使用无细胞上清液的抑制法鉴定其活性。结果表明,20℃低温诱导合成了更具活性的sakacin P,具有更强的抗微生物活性。
[Abstract]:Sakacin P, a bacteriocin from Lactobacillus sakeii, is a potential antimicrobial bacteriocin, which has strong activity against foodborne pathogens such as Listeria monocytogenes.In lactic acid bacteria, the structural gene encoding sakacin P, spp A, is controlled by strict regulatory mechanisms, resulting in a limited amount of sakacin P secreted.The sppA gene was synthesized by splicing and cloned into E. coli.The recombinant sakacin P was successfully expressed after induction by isopropyl- 尾 -d- thiogalactoside (IPTG).The collected cells were treated by ultrasound and their activity was determined by the inhibition method of acellular supernatant.The results showed that more active sakacin P was synthesized at 20 鈩，

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