ABSTRACT
Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing Laboratory of Food Quality and Safety, Faculty of Food Science and Engineering , Beijing University of Agriculture, Beijing, China
ABSTRACT: In this paper, functional characterization of the bacteriocin produced by Streptococcus lactis S5-3 selected from ham products of Zhejiang province was examined to lay the theoretical foundation for the development of natural and safe food preservative. Studying on the thermal stability and pH stability, our results indicate that the bacteriocin S5-3 still has antibacterial activity at 100°C for 30 min, and has strong antibacterial activity in the range of pH 2.0-6.0, but has no antibacterial activity after trypsin, proteinase K and pronase E treatment. The antibacterial spectrum of bacteriocin S5-3 suggested its good inhibitory eect on proliferation of Listeria monocytogenes, and had a certain inhibitory eect on other Gram-positive bacteria and other Gram-negative bacteria determined by the Oxford cup method. Above all show that bacteriocin S5-3 has the characteristics of good thermal and pH stability, broad antimicrobial spectrum.
