植物乳杆菌作用及其应用初探
|
摘要
利用乳酸菌发酵食品有着悠久的历史,经乳酸菌发酵加工后的食品不仅可以改善食品风味,提高营养价值,而且还具有特殊营养价值和生理活性。大量研究表明,乳酸菌可以调节机体胃肠道正常菌群,从而抑制肠道内腐败菌生长和腐败产物的产生；其产生的细菌素等代谢产物,还有抑制病菌生长等功效。因其具有高效、无毒、无残留、无抗药性等优势,应用到饲料中可有效改善肉质、提高饲料转化率。
本实验室筛选并分离出一株乳酸菌,对其的生理生化特征研究表明它与植物乳杆菌(Lactobacillus plantarum)最为相似,我们将其命名为Lactobacillus plantarum ZJ316。而产生的细菌素则命名为Plantaricin ZJ316。本文主要针对该细菌素的分离纯化及应用做了初步研究,内容包括：
植物乳杆菌ZJ316抑菌谱的测定。实验结果表明该菌株具有广谱抑菌性,后经双层平板拮抗法的测定,发现其还具有抗真菌的能力。
继而进行植物乳杆菌ZJ316细菌素的分离纯化。首先采用双水相萃取法进行初步分离,PEG/硫酸铵体系的最佳萃取条件是PEG4000浓度为17.5%、(NH4)2SO4浓度为19%、氯化钠浓度是1%,pH值为3.75,经实验验证,在此条件下萃取相的效价为：287.56IU/mL。PEG/硫酸钠双水相体系萃取细菌素的最佳实验条件是PEG分子量为1000,浓度为17%,硫酸钠的浓度为15%,氯化钠的浓度为1.0%,pH为3.5,经试验验证,在此条件下萃取相效价为：256 IU/mL。
选择离子柱继续分离纯化。经试验确认,选取pH为5.0的醋酸钠缓冲液,DEAE Sepharose FF填料进行纯化分离,最终获得了较纯的细菌素组分。之后采用Trcine-SDS-PAGE电泳检测,根据电泳结果初步估计植物乳杆菌素ZJ316的分子量大约在6.5 kDa左右,属于小分子多肽类物质。
初步探索植物乳杆菌ZJ316作为饲料添加剂应用于仔猪饲喂试验。结果表明：添加乳杆菌ZJ316饲喂的仔猪日增重、饲料转化率均有较明显提高；同时腹泻率和死亡率降低,可以起到替代抗生素的抑菌效果；其对猪肉品质也有一定的改善作用。通过石蜡切片对小肠绒毛形态变化的观察,可看出植物乳杆菌ZJ316对仔猪小肠有一定的影响,从而从生理学角度支持了实验组仔猪日增重、饲料转化率及肉品质均优于对照组的结论。
It has a long history of Lactic acid bacteria fermented food, and which could not only improve the flavors and the nutritional values of food, but also have special nutritional values and physiological activities. A large number of studies have showed that lactic acid bacteria can regulate the body normal flora of the gastrointestinal tract, thus inhibiting the growth of intestinal pathogen. Its metabolites which produced by fermentation products also have inhibition of fungal growth and other effects. Because of high efficiency, non-toxic, no residue, no drug resistance and other advantages, they could be added to improve the qualities of meat and the rate of feed conversion.
Basic characteristic revealed that the strain had homology to Lactobacillus plantarum. So we named this strain as Lactobacillus plantarum ZJ316 and the bacteriocin as plantaricin ZJ316. In this paper, preliminary studies were done including the purification of bacteriocin ZJ316, its propercities of anti-bacterial and the experiments of feeding piglets.
In the anti-fungal experiments, with the determination of double-plate antagonism method, the results showed that Lactobacillus plantarum ZJ316 had anti-fungal activities.
Purification of bacteriocin ZJ316. First, aqueous two-phase extraction using a preliminary separation, the best extraction conditions of PEG/ammonium sulfate system were 17.5% PEG4000,19% ammonium sulfate,1% sodium chloride and pH 3.75. Under these conditions the titer was:287.56 IU/mL. The best extraction conditions of PEG/sodium sulfate were 17% PEG 1000,15% sodium sulfate,1% sodium chloride, pH 3.5, the titer was:256 IU/mL
The ion column was selected for purification. The results showed that a more pure-component bacteriocin could be reached by selecting pH 5.0 sodium acetate buffer, DEAE Sepharose FF. After using Trcine-SDS-PAGE electrophoresis, the results showed that the molecular weight of plantaricin ZJ316 was about 6.5 kDa, which was a small molecule peptide substances.
In piglets feed tests, it was explored that Lactobacillus plantarum ZJ316 as an feed additive. The results showed that, with the addition of Lactobacillus plantarum ZJ316, the daily gains and the rate of feed conversion had been improved; the rates of diarrhea and mortality were reduced, it had the same anti-fungal effects as mequindox; also it had certain improvements in qualities of meat. With the paraffin sections of small intestine of piglets and observing the morphological changes of small intestine of piglets, it was found that Lactobacillus plantarum ZJ316 had significant effects on small intestine of piglets, which supported the results that the daily gains, the rate of feed conversion and the qualities of meat of experimental group were better than control group from physiological points.
本实验室筛选并分离出一株乳酸菌,对其的生理生化特征研究表明它与植物乳杆菌(Lactobacillus plantarum)最为相似,我们将其命名为Lactobacillus plantarum ZJ316。而产生的细菌素则命名为Plantaricin ZJ316。本文主要针对该细菌素的分离纯化及应用做了初步研究,内容包括：
植物乳杆菌ZJ316抑菌谱的测定。实验结果表明该菌株具有广谱抑菌性,后经双层平板拮抗法的测定,发现其还具有抗真菌的能力。
继而进行植物乳杆菌ZJ316细菌素的分离纯化。首先采用双水相萃取法进行初步分离,PEG/硫酸铵体系的最佳萃取条件是PEG4000浓度为17.5%、(NH4)2SO4浓度为19%、氯化钠浓度是1%,pH值为3.75,经实验验证,在此条件下萃取相的效价为：287.56IU/mL。PEG/硫酸钠双水相体系萃取细菌素的最佳实验条件是PEG分子量为1000,浓度为17%,硫酸钠的浓度为15%,氯化钠的浓度为1.0%,pH为3.5,经试验验证,在此条件下萃取相效价为：256 IU/mL。
选择离子柱继续分离纯化。经试验确认,选取pH为5.0的醋酸钠缓冲液,DEAE Sepharose FF填料进行纯化分离,最终获得了较纯的细菌素组分。之后采用Trcine-SDS-PAGE电泳检测,根据电泳结果初步估计植物乳杆菌素ZJ316的分子量大约在6.5 kDa左右,属于小分子多肽类物质。
初步探索植物乳杆菌ZJ316作为饲料添加剂应用于仔猪饲喂试验。结果表明：添加乳杆菌ZJ316饲喂的仔猪日增重、饲料转化率均有较明显提高；同时腹泻率和死亡率降低,可以起到替代抗生素的抑菌效果；其对猪肉品质也有一定的改善作用。通过石蜡切片对小肠绒毛形态变化的观察,可看出植物乳杆菌ZJ316对仔猪小肠有一定的影响,从而从生理学角度支持了实验组仔猪日增重、饲料转化率及肉品质均优于对照组的结论。
It has a long history of Lactic acid bacteria fermented food, and which could not only improve the flavors and the nutritional values of food, but also have special nutritional values and physiological activities. A large number of studies have showed that lactic acid bacteria can regulate the body normal flora of the gastrointestinal tract, thus inhibiting the growth of intestinal pathogen. Its metabolites which produced by fermentation products also have inhibition of fungal growth and other effects. Because of high efficiency, non-toxic, no residue, no drug resistance and other advantages, they could be added to improve the qualities of meat and the rate of feed conversion.
Basic characteristic revealed that the strain had homology to Lactobacillus plantarum. So we named this strain as Lactobacillus plantarum ZJ316 and the bacteriocin as plantaricin ZJ316. In this paper, preliminary studies were done including the purification of bacteriocin ZJ316, its propercities of anti-bacterial and the experiments of feeding piglets.
In the anti-fungal experiments, with the determination of double-plate antagonism method, the results showed that Lactobacillus plantarum ZJ316 had anti-fungal activities.
Purification of bacteriocin ZJ316. First, aqueous two-phase extraction using a preliminary separation, the best extraction conditions of PEG/ammonium sulfate system were 17.5% PEG4000,19% ammonium sulfate,1% sodium chloride and pH 3.75. Under these conditions the titer was:287.56 IU/mL. The best extraction conditions of PEG/sodium sulfate were 17% PEG 1000,15% sodium sulfate,1% sodium chloride, pH 3.5, the titer was:256 IU/mL
The ion column was selected for purification. The results showed that a more pure-component bacteriocin could be reached by selecting pH 5.0 sodium acetate buffer, DEAE Sepharose FF. After using Trcine-SDS-PAGE electrophoresis, the results showed that the molecular weight of plantaricin ZJ316 was about 6.5 kDa, which was a small molecule peptide substances.
In piglets feed tests, it was explored that Lactobacillus plantarum ZJ316 as an feed additive. The results showed that, with the addition of Lactobacillus plantarum ZJ316, the daily gains and the rate of feed conversion had been improved; the rates of diarrhea and mortality were reduced, it had the same anti-fungal effects as mequindox; also it had certain improvements in qualities of meat. With the paraffin sections of small intestine of piglets and observing the morphological changes of small intestine of piglets, it was found that Lactobacillus plantarum ZJ316 had significant effects on small intestine of piglets, which supported the results that the daily gains, the rate of feed conversion and the qualities of meat of experimental group were better than control group from physiological points.
引文
[1]施安辉,周波.乳酸菌分类、生理特性及在食品酿造工业上的应用[J].中国调味,2001,11：3-8.
[2]R.P.R.Raya, Maria Cristina Manca De Nadra. Acetaldehyde metabelism in lacticacid baeteria[J]. Milchwessenschaft,1996,41 (7):397-399.
[3]金世琳.乳酸菌的科学与技术[J].中国乳品工业,1998,26(2)：14-16.
[4]杨洁彬,郭兴华等.乳酸菌—生物学基础及应用[M].北京：中国轻工业出版社,1991:1-3.
[5]Baird Parker A C.Organic Acids in Microbial Ecology of Foods[M].London:Academic Press.1980:289-293.
[6]Dahiy R S,Spech M L. Hydrogen peroxide by lactobacilli and its effects on Staphylococcus aureus[J].J Dairy Sci,1968,51(1):568.
[7]Jay J M, Effect of diacetyl on food-borne microorganism[J]. Food Sci,1982,47:1831.
[8]Da Eschel MA. A ntim icrobial substances from lactic acid bacteria for use as food p reservatives[J]. Food Technol,1989,43:164.
[9]Jack RW,TA GG JR, RA Y B. Bacteriocins of Gram-positive bacteria[J]. Microbiol Rev, 1995,59:171.
[10]Drider, D., FimLand, G., Hechard, Y., McMullen, L. M., & Prevost, H. The continuing story of class lla bacteriocins. Microbiology and Molecular Biology Reviews,2006(70):564-582.
[11]Gray, E.J., Di Falco, M., Souleimanov, et al. Proteomic analysis of the bacteriocin thuricin 17 produced by Bacillus thuringiensis NEB17. FEMS Microbiology Letters 255,27-32.
[12]Gray, E. J, Lee, K. D, Souleimanov, A., et al. A novel bacteriocin, thuricin 17, produced by plant growth promoting rhizobacteria strain Bacillus thuringiensis NEB17:Isolation and classification.Journal of Applied Microbiology,2006 (100):545-554.
[13]谢继辉,陈晓琳,张明.安徽农学通报[J].2008,14(15)：60-61.
[14]汪家政,范明.蛋白质技术手册[M].2000：65-67.
[15]McPherson A. Methods Enzymol[J].1985,114:112-120.
[16]Ganzle M G, Holtzel A, Walter J, et al. Applied Environment Microbiol[J].2000,66(10): 4325-4333.
[17]罗晓蕾,施碧红,刑佩佩等.细菌素初提方法比较[J].安徽农学通报,2010,16(04)：45-47.
[18]A. D. Diamond J. T. Hsu. Aqueous two-phase systems for biomolecule separation[M]. Springer Berlin,1992:89-135.
[19]Li C, Bai J, Li W, et al. Biotechnol Prog[J].2001,17(2):366-368.
[20]Verna Carolissen-Mackay, Gotlieb Arendse, John VJ.Hastings. Purification of bacteriocins of lactic acid bacteria:problems and pointers[J].lntenrational Journalof Food Micorbiology, 1997,34:1-16.
[21]E.Parente, A.Ricciardi. Production. Recovery and purification of bacteriocins from lactic acid bacteria[J].Appl.Microbiol Biotechnol,1999,52:628-638
[22]Gonzalo Platas.Imnaculada Meseguer, Ricardo Amils. Purification and biological characterization of halocinHl from Haloferax mediterranei Ma[J].Int Microbiol,2002,5:15-19.
[23]陆健.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005：532119.
[24]Ge.J, Ping.W, Song G, et al. Paracin 1.7, A bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food [J]. Acta Microbiologica Sinica,2009,49 (5):609-616.
[25]Heng N.C.K, Burtenshaw G A, Jack R W, et al. Ubericin A, a class Ila bacteriocin produced by Streptococcus uberis[J]. App Environ Microbiol,2007,73 (23):7763-7766.
[26]Xiraph.In, Georgalakim, Rantsiou K, et al. Purification and characterization of a Bacteriocin produced by Leuconostoc mesenteroides E131[J]. Meat Science,2008,80 (2):194-203.
[27]Xiraph In, Georgalakim,Dr Iessche G V, et al. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442[J]. Antonie van Leeuwenhoek,2006, 89(1):19-26.
[28]Sa Inthubert C,Dur Ieux A,Bodoe, et al. Large scale purification protocol for carnocin KZ 213 from Carnobacterium piscicola[J].Biotechnol Lett,2009,31(4):519-523.
[29]Paul D. Cotter, Colin Hill and R. Paul Ross.bacteriocins:developing innate immunity for food[J]. Nature Reviews Microbiology,2005,3(10):777-788.
[30]Breukink E, Weidemann I, van Kraaij C.et al.Use of cell wall precursor lipid II by a poreforming peptide antibiotic [J]. Science,1999,286(5448):2361-2364.
[31]Ramnath M, Beukes M, Tamura K, et al. Absence of a putative mannose-speeific phosphotransferase system enzyme IIAB component in a leueocin A-resistant strain ofListeria monoeytogen, as shown by two-dimensional Sodium dodeeyl sulfate-polyaerylamide gel eleetrophoresis [J].Appl EnvironMierobiol,2000,66:3098-3101.
[32]Dale tK, Cenatiempo Y, Cossar tP, et al. Asigma(54)-dependent PTS permease of the mannose family is responsible for sensitivity of Listeria monoeytogenes to mesenterieinY105[J]. Mierobiology,2001,147:3263-3269.
[33]Xue, Hunter I, Steinmetz T, et al. Novel aetivator of mannose-speeific phosphotransferase system permease expression in Listeria innoeua, identified by sereening for pedioein ACH resistance[J]. Appl Environ Mierobiol,2005,71:1283-1290.
[34]贡汉生,孟祥晨.乳酸菌细菌素分类与作用机制[J].综述与专题评论.2008,34(1)：105-109.
[35]陈丽颖,杨霞,张红荚等.天然、安全的食品保藏剂—细茵素[J].肉品卫生,2005,9：43-45.
[36]Hansen, J.N. Antibiotics synthesized by post translational modification[J].Annu. Rev. Microbiol,1993,47:535-564.
[37]Hurst, A. Nisin. Adv. Appl. Microbiol[J].1981,27:85-123.
[38]L.Leistener. Further developments in the utilization of hurdle technology for food preservation [J]. Journal of Food Engineering,1994,22:421-432.
[39]Jennifer Cleveland, Thomas J.Montville, Ingolf F. Nes.et al. Bacteriocins:safe, natural antimicrobials for food preservation[J]. International Journal of Food Microbiology,2001, 71:1-20.
[40]Szabo, E.A., Cahill, M.E. The combined affects of modified atmosphere, temperature, nisin and ALTA 2341 on the growth of Listeria monocytogenes[J]. Int. J. Food Microbiol,1998, 43:21-31.
[41]Kalchayanand, N., Sikes, A., Dunne, C.P., Ray, B. Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria[J]. J. Food Prot.1998,61:425-431.
[42]Rodriguez, E., Tomillo, J., Nunez, M., Medina, M.Combined effect of bacteriocin-producing lactic acid bacteria and lactoperoxidase system activation on Listeria monocytogenes in refrigerated raw milk[J]. J. Appl. Microbiol,1997,83:389-395.
[43]Cutter, C.N., Siragusa, G.R. Incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces[J]. Lett. Appl. Microbiol.1998,27:19-23.
[44]Schlyter, J.H., Glass, K.A., Loeffelholz, J., Degnan, A.J., Luchansky, J.B. The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int. J[J]. Food Microbiol.1993,19:271-281.
[45]Thomas, L.V., Davies, E.A., Delves-Broughton, J., Wimpenny, J.W. Synergist effect of sucrose fatty acid esters on nisin inhibition of gram-positive bacteria[J].J.Appl.Microbiol,1998, 85:1013-1022.
[46]Nilsson, L., Chen, Y., Chikindas, M.L., Huss, H.H., Gram, L.,Montville, T.J. Carbon dioxide and nisin act synergistically on Listeria monocytogenes[J]. Appl. Environ. Microbiol,2000,66: 769-774.
[47]Pol, I.E., Mastwijk, H.C., Bartels, P.V., Smid, E.J. Pulsedelectric field treatment enhances the bactericidal action of nisin against Bacillus cereus[J]. Appl. Environ. Microbiol,2000,66: 428-130.
[48]Fang, T.J., Lin, L.-W. Growth of Listeria monocytogenes and Pseudomonas fragi on cooked pork in a modified atmosphere packagingrnisin combination[J].J.FoodProt,1994,57:479-485.
[49]Degnan, A.J., Buyong, N., Luchansky, J.B. Antilisterial activity of pediocin AcH in model food systems in the presence of an emulsifier or encapsulated within liposomes[J]. Int. J.Food Microbiol,1993,18:127-138.
[50]Terebiznik, M.R., Jagus, R.J., Cerrutti, P., de Huergo, M.S., Pilosof, A.M. Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli. J. Food Prot,2000,63: 741-746.
[51]Stevens, K.A., Sheldon, B.W., Klapes, N.A., Klaenhammer, T.R. Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria[J]. Appl. Environ. Microbiol, 1991,57:3613-3615.
[52]Zhang, S., Mustapha, A. Reduction of Listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuumpackaged fresh beef treated with nisin or nisin combined with EDTA. J[J]. Food Prot,1999,62:1123-1127.
[53]U.S. Food and Drug Administration. Nisin Preparation:Affirmation of GRAS status as direct human food ingredient.Federal Register[M].1998,53, April 6.
[54]Claypool, L., Heinemann, B., Voris, L., Stumbo, C.R.Residence time of nisin in the oral cavity following consumption of chocolate milk containing nisin[J].J.Dairy Sci.1966,49: 314-316.
[55]Hara, S., Yakazo, K., Nakakawaji, K., Takeuchi, T., Kobayasi, T., Sata, M., Imai, Z., Shibuya,T. An investigation of toxicity of nisin with a particular reference to experimental studies of its oral administration and influences by digestive enzymes[J]. J.Tokyo Med. Coll.1962, 20:176-207.
[56]Blackburn, P., Polak, J., Gusik, S., Rubino, S. Nisin Compositions for Use as Enhanced, Broad Range Bactericides[M]. AMBI, Tarrytown, NY, USA,1998,753:614.
[57]Vedamuthu, E.R., Henderson, J., Marugg, J., VanWassenar, P. Bacteriocin from Lactococcus lactis subspecies lactis[M]. Quest International Flavor and Food Ingredient Company, Bridgewater, NJ, USA,1992,173:297.
[58]Bhunia, A.K., Johnson, M.C., Ray, B., Belden, E.L. Antigenic property of pediocin AcH produced by Pediococcus acidilactici H[J]. J. Appl. Bacteriol,1990,69:211-215.
[59]那椒敏,还连栋.羊毛硫细菌素及其应用[J].徽生物学通报,1999,26(6)：430-433.
[60]郭本恒.益生菌[M].北京：化学工业出版社,2004(33)：35.
[61]赵玲艳,邓放明等.细菌素的生物学特性及作为防腐剂在熟肉制品中的应用[J].食品添加剂,2005,3：72-77.
[62]宁喜斌.乳酸菌素的特性及应用[J].上海水产大学学报.2002,11(3)：89-94.
[63]于天颖,张平.微生物防腐剂在食品保鲜上的研究与应用[J].保鲜与加工.2005,2：44-45.
[64]Coventry M J,Mulchead K Hickey M W,et al.Partial characterization of pediocin P-2 and comparison with nisin for biopreservation of meat products[J]. International journal of food microbiology,1995,26(2):133-145.
[65]刘宝生,尚雅静,张俊生.细菌素在动物疾病防治中的作用和机理研究进展[J].中国兽医科学,2010,40(03)：321-326.
[66]Svetoche. A, Eruslanov B V, Perel.Ygin V V, et al. Diverse antimicrobial killing by Enterococcus faecium E50-52 bacteriocin[J]. J A gric Food Chem,2008,56 (6):1942-1948.
[67]Mota-Meira M,Lapointe. G, Lacroix C, et al. MICs of mutacin B-Ny266, nisin A, vancomycin, and oxacillin against bacterial pathogens [J]. A ntimicrob A gents Chemo ther,2000,44(1):24-29.
[68]Xie J H, Zhang R J, Shang C J, et al. Isolation and characterization of a bacteriocin produced by an isolated Bacillus subtilis LFB112 that exhibits antimicrobial activity against domestic animal pathogens [J]. Afr J Biotechnol,2009,8 (20):5611-5619.
[69]Shelburne C E, An F Y, Dholpe V, et al. The spectrum of antimicrobial activity of the bacteriocin subtilosin A[J] J A ntimicrob Chemother,2007,59 (2):297-300.
[70]D.K.D. Dalie. Lactic acid bacteria-Potential for control of mould growth and mycotoxins:A review[J].Food Control.2010,21:370-380.
[71]张柏林,张若鸿,吴风亮,等.乳酸菌抗真菌活性及其抑制真菌毒素的效果[J].中国乳品工 业,2005,33(6)：31-37.
[72]D.K.D.Dalie, A.M.Deschamps, F.Richard-Forget. Lactic acid bacteria-Potential for control of mould growth and mycotoxins:A review[J]. Food Control,2010(21):370-380.
[73]Legan, J.D.Mould spoilage of bread:the problem and some solutions.International Biodeterioration and Biodegradation,1993(32):33-53.
[74]成丽霞,彭兵,李天金,等.一株具有广谱抗真菌活性细菌菌株的分离鉴定及拮抗物的理化特性[J].微生物学通报,2009,36(3)：365-370.
[75]Davidson, M.P. Chemical preservatives and natural antimicrobial compounds.ln M.P.Doyle, L.R.Beuchat,&I.J.Montville(Eds.)[J], Food microbiology:Fundament alsand frontiers,2001: 385-392.
[76]Nielsen, P. V., de Boer, E. Food preservatives against fungi[M]. In R. A. Samson,E. S. Hoekstra, J.C.Frisvad,&O.Filtenborg (Eds.), Introduction to food and airborne fungi. 2000:(357-363).
[77]Magnusson, J. Antifungal activity of lactic acid bacteria[J]. Ph.D. Swedish University of Agricultural Sciences,2003:397.
[78]Gourama, H., & Bullerman, L. B. Inhibition of growth and aflatoxin production of Aspergillus flavus by Lactobacillus species[J]. Journal of Food Protection,1995(58):1249-1256.
[79]Magnusson, J., Strom, K., Roos, S., Sjogren,J., K., & Schnurer,J. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria[J]. FEMS Microbiology Letters,2003(219):129-135.
[80]Gourama H, Bulierman Lloyd B. Antimycotic and antiaflatoxigenic effect of lactic acid bacteria:a review[J]. Journal of Food Protection,1995,57(11):1275-1280.
[81]Batish V K, Roy U, Lai R, et al. Antifungal attributes of lactic acid bacteria:a review[J]. Critical Review Biotechnology,1997(17):209-225.
[82]Ei-neazmi H S, Ahokas J T. Lactic Acid Bacteria:an Approach to Detoxify Aflatoxins[A]. In Lactic Acid Bacteria[M]. Marcel Dekker, New York,1998:359-367.
[83]李巧贤,哈斯,程超等.畜牧业生产中细菌素取代抗生素的发展趋势[J].中国畜医文摘.2008,(3)：1-3.
[84]Kirkup B C. Bacteriocins as oral and gastrointestinal antibiotics:theoretical considerations, applied research, and practical applications[J]. Curr Med Chem,2006,13(27):3335-3350.
[85]Gardiner G E, Rea M C,O'riordan B, et al. Fate of the two-component lantibiotic lacticin 3147 in the gastrointestinal tract [J]. Appl Environ Microbiol,2007,73(21):7103-7109.
[86]Berbom N, Licht T R, Brogren C H, et al. Effect s of Lactococcus lactis on composition of intestinal microbiota:role of nisin[J], Appl Environ Microbiol,2006,72 (1):239-244
[87]Rea M C, Clayton E, O'connor P M, et al. Antimicrobial activity of lacticin 3147 against clinical Clostridium difficile strains[J]. J Med Microbiol,2007,56 (7):940-946.
[88]Minahk C J, Dupu Y F, Morero R D. Enhancement of antibiotic activity by sub-let hal concent rations of enterocin CRL35[J]. J A ntimicrob Chemother,2004,53 (2):240-246.
[89]焦世耀,张兰威,李春.管碟法测定nisin效价的改进[J].食品科学,2005,26(7)：175-176.
[90]沈萍,范秀容.李光武.微生物学实验(第3版)[M].北京：高等教育出版社,1999,24.
[91]Wahlstrom.G,Saris PEJ. A Nisin biossay based on bioluminescence[J]. Appl Environ Microb, 1999,65(8):3742-3745.
[92]杨瑾.乳酸菌细菌素分离纯化及生物学特性研究[D].杭州：浙江工商大学食品生物与环境工程学院,2007：8-24.
[93]Helen Lind, Hans Jonsson, Johan Schnurer.Antifungal effect of dairy propionibacteria-contribution of organic acids[J].International Journal of Food Microbiology.2005,98:157-165.
[94]吕欣,高宇,张晓娟,等.抗真菌乳酸菌的筛选及菌种鉴定[J].Chinese Agricultural Science Bulletin.2006,22(2):98-101.
[95]李孱,蔡昭铃,丛威,等.温度诱导双水相分离纯化细菌素工艺条件的选取与优化[J].过程工程学报,2001,1(4)：412-415.
[96]焦世耀,张兰威,李春.管碟法测定nisin效价的改进[J].食品科学,2005,26(7)：175-176.
[97]李秀凉,雷虹,孟博,平文祥,周东坡.肽类抑菌物质效价的测定[J].食品科技,2006,(3)：113-116.
[98]姚明明.双水相萃取尿酸酶和磷酸甘油氧化酶[D].四川：四川大学生命科学学院,2007.
[99]Ganapathi Patil,K.S.M.S.Raghavarao. Aqueous two phase extraction for purification of C-phycocyanin[J]. Biochemical Engineering Journal,2007,34:156-164.
[100]黄瑛,尹利,闫云君.双水相萃取法分离纯化洋葱假单胞菌G-63脂肪酶[J].现代化工,2007,27(2)：300-302.
[101]周红航,王维香.聚乙二醇/硫酸铵双水相体系萃取猪胰蛋白酶[J].化工进展,2009,28(2)：305-308.
[101]Mayerhoff Z D V L, Iroberto C, Franco T T. Purification of xylose reductase from Candida mogii in aqueous two-phase systems[J]. Biochemical Engineering Journal,2004,18:217-223.
[102]李波,芦菲,张军合,等.双水相萃取法分离纯化淀粉酶的研究[J].食品工业科技,2006,8：77-79.
[103]D. Pericin, Lj. Radulovic-Popovic, Z. Vastag. Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake:Application of response surface methodology[J]. Food Chemistry, 2009,115:753-757.
[104]Sonia C, Francois D, Sophie S,et al.Purification and partial amino acid sequence of thuricin S, a new anti-Listeria bacteriocin from Bacillus thuringiensis[J].Canadian Journal of Microbiology. 2007,53 (2).
[105]Rufino Jimenez-diaz,Jose L.Ruiz-Barba,Declan P.Cathcart,et al.Purification and partial amino acid sequence of Plantaricin S,a bacteriocin Produced by Lactobacillus plantarum LPCO10,the activity of which depends on the complementary action of two peptides[J].Applied and Environmental Microbiology,1995,4459-4463.
[106]C.A.van Reenen,L.M.T.Dicks,M.L. Chikindas.Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum[J].Journal of Applied Microbiology,1998,84:1131-1137.
[107]Luis.M.C, PiIar.C,Leiv.S.H. et al. Biochemical and Genetic Characterization of Enterocin P, a Novel sec-Dependent Bacteriocin from Enterococcus faecium P13 with a Broad Antimicrobial Spectruml Applied and Environmental Microbiology.1997,63(11):4321-4330.
[108]曹佐武.尿素改善SDS-PAGE分离小分子肽的效果[J].2003,13(5)：23-24.
[109]曹佐武.有效分离1kDa小肽的Tricine-SDS-PAGE方法[J].中国生物工程杂志,2004,24(1)：74-76.
[110]Schagger H,von Jagow G. Tricine-sodium dodecyl sulfate-polyacrylamid gel electroporesis for the separation of proteins in the range from 1 to 100kDa[J].Analytical Biochemistry,1987, 166:368-379.
[111]桅新跃.饲料添加剂的发展趋势与畜产品安全[J].Animal Science Abroad,2001,28(2)：20-22.
[112]陈清明,王连纯.现代养猪生产[M].北京：中国农业大学出版社,1997：352-357.
[113]张伟力.猪肉肉色与酸度测定方法[J].养猪,2002(2)：33-34.
[114]Sonia V, Jesus V, Angela J, et al. Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian Duroc crossbred pigs[J]. Meat Science,2006,73:651-659.
[115]Farah Badii, Nazlin K Howell. Changes in the texture and structure of cod and haddock fillets during frozen storage [J]. Food Hydrocolloids,2002(16):313-319.
[116]张伟力.猪肉肉色与酸度测定方法[J].养猪,2002(2)：33-34.
[117]F.Ruiz de Huidobro E, M, B, BlaZquez, E. onega. A comparison between two methods (Warner Bratzler and texture profile analysis) for testing either raw meat or cooked meat[J]. Meat Science,2005,69:527-536.
[118]Soottawat Benjakula, Wonnop Visessanguanb, Jiravadee Tueksubana. Changes in hysicochemical properties and gel-forming ability of lizard, sh (Saurida tumbil)during post-mortemstorage in ice [J]. Food Chemistry,2003(80):535-544.
[119]Szczesniak A S. Objective meal surements of food texturer[J]. Food Science,1963(28): 420-441.
[120]刘亚平,李红波.物性分析仪及TPA在果蔬质构测试中的应用综述[J].山西农业大学学报(自然科学版),2010,30(2)：188-191.
[121]于家丰,刘显军,边连全.不同品种及其杂交组合育肥猪肉pH值和滴水损失的比较研究[J].当代畜牧,2006(2)：46-48.
[122]赵全成.营养因素对肉质影响[J].河南畜牧兽医,2002,23(3)：11-13.
[123]张苏江,单安山.猪肉质量的评价指针及其影响因素[J].中国饲料,2007(13)：30-32.
[124]庞智,Julian R F Waiters.小肠消化吸收营养基因的区段性表达和调节[J].国外医学卫生学分册,1998,25(4)：230-234.
[125]郑春田,王恬,陆治年,等.胰岛素和酶解配方奶粉对初生仔猪小肠生长发育的影响[J].畜牧兽医学报,1999,30(5)：405-413.
[126]郑春田,工恬,陆治年,等.二花脸猪后三天内胃肠道及胰腺生长模式的研究[J].养猪,1997(1)：11-14.
[127]郝肖赞.制作石蜡切片的注意事项[J].试验研究,2009,5：22-23.
[128]王原媛,张定宇,黄春国.植物石蜡切片的固定与保存[J].安徽农学报,2010,16(1)：198-200.
[129]周波,黄瑞华,曲亮,等.色差仪和肉色板载猪肉肉色评定中的应用[J].江苏农业科学,2007,2：121-124.
[130]王丽娟.饲料营养对猪肉质量的影响[J].中国饲料,2002(2)：27-28.
[131]蔡兆伟,刘小峰,华绪川,等.复合胃肠道调节剂对断奶仔猪生产性能和小肠结构的影响[J].浙江农业学报,2010,22(4)：474-478.
[132]Miller BG, New by TJ, Stokes CR, et al. The importance of dietary antigen in the cause of postweaning diarrhea in pigs[J]. American Journal of Veterinary Research,1984,45(9):1730.
[133]杨全明.仔猪消化道酶和组织器官生长发育规律的研究[D].北京：中国农业大学,1999.
[2]R.P.R.Raya, Maria Cristina Manca De Nadra. Acetaldehyde metabelism in lacticacid baeteria[J]. Milchwessenschaft,1996,41 (7):397-399.
[3]金世琳.乳酸菌的科学与技术[J].中国乳品工业,1998,26(2)：14-16.
[4]杨洁彬,郭兴华等.乳酸菌—生物学基础及应用[M].北京：中国轻工业出版社,1991:1-3.
[5]Baird Parker A C.Organic Acids in Microbial Ecology of Foods[M].London:Academic Press.1980:289-293.
[6]Dahiy R S,Spech M L. Hydrogen peroxide by lactobacilli and its effects on Staphylococcus aureus[J].J Dairy Sci,1968,51(1):568.
[7]Jay J M, Effect of diacetyl on food-borne microorganism[J]. Food Sci,1982,47:1831.
[8]Da Eschel MA. A ntim icrobial substances from lactic acid bacteria for use as food p reservatives[J]. Food Technol,1989,43:164.
[9]Jack RW,TA GG JR, RA Y B. Bacteriocins of Gram-positive bacteria[J]. Microbiol Rev, 1995,59:171.
[10]Drider, D., FimLand, G., Hechard, Y., McMullen, L. M., & Prevost, H. The continuing story of class lla bacteriocins. Microbiology and Molecular Biology Reviews,2006(70):564-582.
[11]Gray, E.J., Di Falco, M., Souleimanov, et al. Proteomic analysis of the bacteriocin thuricin 17 produced by Bacillus thuringiensis NEB17. FEMS Microbiology Letters 255,27-32.
[12]Gray, E. J, Lee, K. D, Souleimanov, A., et al. A novel bacteriocin, thuricin 17, produced by plant growth promoting rhizobacteria strain Bacillus thuringiensis NEB17:Isolation and classification.Journal of Applied Microbiology,2006 (100):545-554.
[13]谢继辉,陈晓琳,张明.安徽农学通报[J].2008,14(15)：60-61.
[14]汪家政,范明.蛋白质技术手册[M].2000：65-67.
[15]McPherson A. Methods Enzymol[J].1985,114:112-120.
[16]Ganzle M G, Holtzel A, Walter J, et al. Applied Environment Microbiol[J].2000,66(10): 4325-4333.
[17]罗晓蕾,施碧红,刑佩佩等.细菌素初提方法比较[J].安徽农学通报,2010,16(04)：45-47.
[18]A. D. Diamond J. T. Hsu. Aqueous two-phase systems for biomolecule separation[M]. Springer Berlin,1992:89-135.
[19]Li C, Bai J, Li W, et al. Biotechnol Prog[J].2001,17(2):366-368.
[20]Verna Carolissen-Mackay, Gotlieb Arendse, John VJ.Hastings. Purification of bacteriocins of lactic acid bacteria:problems and pointers[J].lntenrational Journalof Food Micorbiology, 1997,34:1-16.
[21]E.Parente, A.Ricciardi. Production. Recovery and purification of bacteriocins from lactic acid bacteria[J].Appl.Microbiol Biotechnol,1999,52:628-638
[22]Gonzalo Platas.Imnaculada Meseguer, Ricardo Amils. Purification and biological characterization of halocinHl from Haloferax mediterranei Ma[J].Int Microbiol,2002,5:15-19.
[23]陆健.蛋白质纯化技术及应用[M].北京：化学工业出版社,2005：532119.
[24]Ge.J, Ping.W, Song G, et al. Paracin 1.7, A bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food [J]. Acta Microbiologica Sinica,2009,49 (5):609-616.
[25]Heng N.C.K, Burtenshaw G A, Jack R W, et al. Ubericin A, a class Ila bacteriocin produced by Streptococcus uberis[J]. App Environ Microbiol,2007,73 (23):7763-7766.
[26]Xiraph.In, Georgalakim, Rantsiou K, et al. Purification and characterization of a Bacteriocin produced by Leuconostoc mesenteroides E131[J]. Meat Science,2008,80 (2):194-203.
[27]Xiraph In, Georgalakim,Dr Iessche G V, et al. Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442[J]. Antonie van Leeuwenhoek,2006, 89(1):19-26.
[28]Sa Inthubert C,Dur Ieux A,Bodoe, et al. Large scale purification protocol for carnocin KZ 213 from Carnobacterium piscicola[J].Biotechnol Lett,2009,31(4):519-523.
[29]Paul D. Cotter, Colin Hill and R. Paul Ross.bacteriocins:developing innate immunity for food[J]. Nature Reviews Microbiology,2005,3(10):777-788.
[30]Breukink E, Weidemann I, van Kraaij C.et al.Use of cell wall precursor lipid II by a poreforming peptide antibiotic [J]. Science,1999,286(5448):2361-2364.
[31]Ramnath M, Beukes M, Tamura K, et al. Absence of a putative mannose-speeific phosphotransferase system enzyme IIAB component in a leueocin A-resistant strain ofListeria monoeytogen, as shown by two-dimensional Sodium dodeeyl sulfate-polyaerylamide gel eleetrophoresis [J].Appl EnvironMierobiol,2000,66:3098-3101.
[32]Dale tK, Cenatiempo Y, Cossar tP, et al. Asigma(54)-dependent PTS permease of the mannose family is responsible for sensitivity of Listeria monoeytogenes to mesenterieinY105[J]. Mierobiology,2001,147:3263-3269.
[33]Xue, Hunter I, Steinmetz T, et al. Novel aetivator of mannose-speeific phosphotransferase system permease expression in Listeria innoeua, identified by sereening for pedioein ACH resistance[J]. Appl Environ Mierobiol,2005,71:1283-1290.
[34]贡汉生,孟祥晨.乳酸菌细菌素分类与作用机制[J].综述与专题评论.2008,34(1)：105-109.
[35]陈丽颖,杨霞,张红荚等.天然、安全的食品保藏剂—细茵素[J].肉品卫生,2005,9：43-45.
[36]Hansen, J.N. Antibiotics synthesized by post translational modification[J].Annu. Rev. Microbiol,1993,47:535-564.
[37]Hurst, A. Nisin. Adv. Appl. Microbiol[J].1981,27:85-123.
[38]L.Leistener. Further developments in the utilization of hurdle technology for food preservation [J]. Journal of Food Engineering,1994,22:421-432.
[39]Jennifer Cleveland, Thomas J.Montville, Ingolf F. Nes.et al. Bacteriocins:safe, natural antimicrobials for food preservation[J]. International Journal of Food Microbiology,2001, 71:1-20.
[40]Szabo, E.A., Cahill, M.E. The combined affects of modified atmosphere, temperature, nisin and ALTA 2341 on the growth of Listeria monocytogenes[J]. Int. J. Food Microbiol,1998, 43:21-31.
[41]Kalchayanand, N., Sikes, A., Dunne, C.P., Ray, B. Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria[J]. J. Food Prot.1998,61:425-431.
[42]Rodriguez, E., Tomillo, J., Nunez, M., Medina, M.Combined effect of bacteriocin-producing lactic acid bacteria and lactoperoxidase system activation on Listeria monocytogenes in refrigerated raw milk[J]. J. Appl. Microbiol,1997,83:389-395.
[43]Cutter, C.N., Siragusa, G.R. Incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces[J]. Lett. Appl. Microbiol.1998,27:19-23.
[44]Schlyter, J.H., Glass, K.A., Loeffelholz, J., Degnan, A.J., Luchansky, J.B. The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int. J[J]. Food Microbiol.1993,19:271-281.
[45]Thomas, L.V., Davies, E.A., Delves-Broughton, J., Wimpenny, J.W. Synergist effect of sucrose fatty acid esters on nisin inhibition of gram-positive bacteria[J].J.Appl.Microbiol,1998, 85:1013-1022.
[46]Nilsson, L., Chen, Y., Chikindas, M.L., Huss, H.H., Gram, L.,Montville, T.J. Carbon dioxide and nisin act synergistically on Listeria monocytogenes[J]. Appl. Environ. Microbiol,2000,66: 769-774.
[47]Pol, I.E., Mastwijk, H.C., Bartels, P.V., Smid, E.J. Pulsedelectric field treatment enhances the bactericidal action of nisin against Bacillus cereus[J]. Appl. Environ. Microbiol,2000,66: 428-130.
[48]Fang, T.J., Lin, L.-W. Growth of Listeria monocytogenes and Pseudomonas fragi on cooked pork in a modified atmosphere packagingrnisin combination[J].J.FoodProt,1994,57:479-485.
[49]Degnan, A.J., Buyong, N., Luchansky, J.B. Antilisterial activity of pediocin AcH in model food systems in the presence of an emulsifier or encapsulated within liposomes[J]. Int. J.Food Microbiol,1993,18:127-138.
[50]Terebiznik, M.R., Jagus, R.J., Cerrutti, P., de Huergo, M.S., Pilosof, A.M. Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli. J. Food Prot,2000,63: 741-746.
[51]Stevens, K.A., Sheldon, B.W., Klapes, N.A., Klaenhammer, T.R. Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria[J]. Appl. Environ. Microbiol, 1991,57:3613-3615.
[52]Zhang, S., Mustapha, A. Reduction of Listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuumpackaged fresh beef treated with nisin or nisin combined with EDTA. J[J]. Food Prot,1999,62:1123-1127.
[53]U.S. Food and Drug Administration. Nisin Preparation:Affirmation of GRAS status as direct human food ingredient.Federal Register[M].1998,53, April 6.
[54]Claypool, L., Heinemann, B., Voris, L., Stumbo, C.R.Residence time of nisin in the oral cavity following consumption of chocolate milk containing nisin[J].J.Dairy Sci.1966,49: 314-316.
[55]Hara, S., Yakazo, K., Nakakawaji, K., Takeuchi, T., Kobayasi, T., Sata, M., Imai, Z., Shibuya,T. An investigation of toxicity of nisin with a particular reference to experimental studies of its oral administration and influences by digestive enzymes[J]. J.Tokyo Med. Coll.1962, 20:176-207.
[56]Blackburn, P., Polak, J., Gusik, S., Rubino, S. Nisin Compositions for Use as Enhanced, Broad Range Bactericides[M]. AMBI, Tarrytown, NY, USA,1998,753:614.
[57]Vedamuthu, E.R., Henderson, J., Marugg, J., VanWassenar, P. Bacteriocin from Lactococcus lactis subspecies lactis[M]. Quest International Flavor and Food Ingredient Company, Bridgewater, NJ, USA,1992,173:297.
[58]Bhunia, A.K., Johnson, M.C., Ray, B., Belden, E.L. Antigenic property of pediocin AcH produced by Pediococcus acidilactici H[J]. J. Appl. Bacteriol,1990,69:211-215.
[59]那椒敏,还连栋.羊毛硫细菌素及其应用[J].徽生物学通报,1999,26(6)：430-433.
[60]郭本恒.益生菌[M].北京：化学工业出版社,2004(33)：35.
[61]赵玲艳,邓放明等.细菌素的生物学特性及作为防腐剂在熟肉制品中的应用[J].食品添加剂,2005,3：72-77.
[62]宁喜斌.乳酸菌素的特性及应用[J].上海水产大学学报.2002,11(3)：89-94.
[63]于天颖,张平.微生物防腐剂在食品保鲜上的研究与应用[J].保鲜与加工.2005,2：44-45.
[64]Coventry M J,Mulchead K Hickey M W,et al.Partial characterization of pediocin P-2 and comparison with nisin for biopreservation of meat products[J]. International journal of food microbiology,1995,26(2):133-145.
[65]刘宝生,尚雅静,张俊生.细菌素在动物疾病防治中的作用和机理研究进展[J].中国兽医科学,2010,40(03)：321-326.
[66]Svetoche. A, Eruslanov B V, Perel.Ygin V V, et al. Diverse antimicrobial killing by Enterococcus faecium E50-52 bacteriocin[J]. J A gric Food Chem,2008,56 (6):1942-1948.
[67]Mota-Meira M,Lapointe. G, Lacroix C, et al. MICs of mutacin B-Ny266, nisin A, vancomycin, and oxacillin against bacterial pathogens [J]. A ntimicrob A gents Chemo ther,2000,44(1):24-29.
[68]Xie J H, Zhang R J, Shang C J, et al. Isolation and characterization of a bacteriocin produced by an isolated Bacillus subtilis LFB112 that exhibits antimicrobial activity against domestic animal pathogens [J]. Afr J Biotechnol,2009,8 (20):5611-5619.
[69]Shelburne C E, An F Y, Dholpe V, et al. The spectrum of antimicrobial activity of the bacteriocin subtilosin A[J] J A ntimicrob Chemother,2007,59 (2):297-300.
[70]D.K.D. Dalie. Lactic acid bacteria-Potential for control of mould growth and mycotoxins:A review[J].Food Control.2010,21:370-380.
[71]张柏林,张若鸿,吴风亮,等.乳酸菌抗真菌活性及其抑制真菌毒素的效果[J].中国乳品工 业,2005,33(6)：31-37.
[72]D.K.D.Dalie, A.M.Deschamps, F.Richard-Forget. Lactic acid bacteria-Potential for control of mould growth and mycotoxins:A review[J]. Food Control,2010(21):370-380.
[73]Legan, J.D.Mould spoilage of bread:the problem and some solutions.International Biodeterioration and Biodegradation,1993(32):33-53.
[74]成丽霞,彭兵,李天金,等.一株具有广谱抗真菌活性细菌菌株的分离鉴定及拮抗物的理化特性[J].微生物学通报,2009,36(3)：365-370.
[75]Davidson, M.P. Chemical preservatives and natural antimicrobial compounds.ln M.P.Doyle, L.R.Beuchat,&I.J.Montville(Eds.)[J], Food microbiology:Fundament alsand frontiers,2001: 385-392.
[76]Nielsen, P. V., de Boer, E. Food preservatives against fungi[M]. In R. A. Samson,E. S. Hoekstra, J.C.Frisvad,&O.Filtenborg (Eds.), Introduction to food and airborne fungi. 2000:(357-363).
[77]Magnusson, J. Antifungal activity of lactic acid bacteria[J]. Ph.D. Swedish University of Agricultural Sciences,2003:397.
[78]Gourama, H., & Bullerman, L. B. Inhibition of growth and aflatoxin production of Aspergillus flavus by Lactobacillus species[J]. Journal of Food Protection,1995(58):1249-1256.
[79]Magnusson, J., Strom, K., Roos, S., Sjogren,J., K., & Schnurer,J. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria[J]. FEMS Microbiology Letters,2003(219):129-135.
[80]Gourama H, Bulierman Lloyd B. Antimycotic and antiaflatoxigenic effect of lactic acid bacteria:a review[J]. Journal of Food Protection,1995,57(11):1275-1280.
[81]Batish V K, Roy U, Lai R, et al. Antifungal attributes of lactic acid bacteria:a review[J]. Critical Review Biotechnology,1997(17):209-225.
[82]Ei-neazmi H S, Ahokas J T. Lactic Acid Bacteria:an Approach to Detoxify Aflatoxins[A]. In Lactic Acid Bacteria[M]. Marcel Dekker, New York,1998:359-367.
[83]李巧贤,哈斯,程超等.畜牧业生产中细菌素取代抗生素的发展趋势[J].中国畜医文摘.2008,(3)：1-3.
[84]Kirkup B C. Bacteriocins as oral and gastrointestinal antibiotics:theoretical considerations, applied research, and practical applications[J]. Curr Med Chem,2006,13(27):3335-3350.
[85]Gardiner G E, Rea M C,O'riordan B, et al. Fate of the two-component lantibiotic lacticin 3147 in the gastrointestinal tract [J]. Appl Environ Microbiol,2007,73(21):7103-7109.
[86]Berbom N, Licht T R, Brogren C H, et al. Effect s of Lactococcus lactis on composition of intestinal microbiota:role of nisin[J], Appl Environ Microbiol,2006,72 (1):239-244
[87]Rea M C, Clayton E, O'connor P M, et al. Antimicrobial activity of lacticin 3147 against clinical Clostridium difficile strains[J]. J Med Microbiol,2007,56 (7):940-946.
[88]Minahk C J, Dupu Y F, Morero R D. Enhancement of antibiotic activity by sub-let hal concent rations of enterocin CRL35[J]. J A ntimicrob Chemother,2004,53 (2):240-246.
[89]焦世耀,张兰威,李春.管碟法测定nisin效价的改进[J].食品科学,2005,26(7)：175-176.
[90]沈萍,范秀容.李光武.微生物学实验(第3版)[M].北京：高等教育出版社,1999,24.
[91]Wahlstrom.G,Saris PEJ. A Nisin biossay based on bioluminescence[J]. Appl Environ Microb, 1999,65(8):3742-3745.
[92]杨瑾.乳酸菌细菌素分离纯化及生物学特性研究[D].杭州：浙江工商大学食品生物与环境工程学院,2007：8-24.
[93]Helen Lind, Hans Jonsson, Johan Schnurer.Antifungal effect of dairy propionibacteria-contribution of organic acids[J].International Journal of Food Microbiology.2005,98:157-165.
[94]吕欣,高宇,张晓娟,等.抗真菌乳酸菌的筛选及菌种鉴定[J].Chinese Agricultural Science Bulletin.2006,22(2):98-101.
[95]李孱,蔡昭铃,丛威,等.温度诱导双水相分离纯化细菌素工艺条件的选取与优化[J].过程工程学报,2001,1(4)：412-415.
[96]焦世耀,张兰威,李春.管碟法测定nisin效价的改进[J].食品科学,2005,26(7)：175-176.
[97]李秀凉,雷虹,孟博,平文祥,周东坡.肽类抑菌物质效价的测定[J].食品科技,2006,(3)：113-116.
[98]姚明明.双水相萃取尿酸酶和磷酸甘油氧化酶[D].四川：四川大学生命科学学院,2007.
[99]Ganapathi Patil,K.S.M.S.Raghavarao. Aqueous two phase extraction for purification of C-phycocyanin[J]. Biochemical Engineering Journal,2007,34:156-164.
[100]黄瑛,尹利,闫云君.双水相萃取法分离纯化洋葱假单胞菌G-63脂肪酶[J].现代化工,2007,27(2)：300-302.
[101]周红航,王维香.聚乙二醇/硫酸铵双水相体系萃取猪胰蛋白酶[J].化工进展,2009,28(2)：305-308.
[101]Mayerhoff Z D V L, Iroberto C, Franco T T. Purification of xylose reductase from Candida mogii in aqueous two-phase systems[J]. Biochemical Engineering Journal,2004,18:217-223.
[102]李波,芦菲,张军合,等.双水相萃取法分离纯化淀粉酶的研究[J].食品工业科技,2006,8：77-79.
[103]D. Pericin, Lj. Radulovic-Popovic, Z. Vastag. Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake:Application of response surface methodology[J]. Food Chemistry, 2009,115:753-757.
[104]Sonia C, Francois D, Sophie S,et al.Purification and partial amino acid sequence of thuricin S, a new anti-Listeria bacteriocin from Bacillus thuringiensis[J].Canadian Journal of Microbiology. 2007,53 (2).
[105]Rufino Jimenez-diaz,Jose L.Ruiz-Barba,Declan P.Cathcart,et al.Purification and partial amino acid sequence of Plantaricin S,a bacteriocin Produced by Lactobacillus plantarum LPCO10,the activity of which depends on the complementary action of two peptides[J].Applied and Environmental Microbiology,1995,4459-4463.
[106]C.A.van Reenen,L.M.T.Dicks,M.L. Chikindas.Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum[J].Journal of Applied Microbiology,1998,84:1131-1137.
[107]Luis.M.C, PiIar.C,Leiv.S.H. et al. Biochemical and Genetic Characterization of Enterocin P, a Novel sec-Dependent Bacteriocin from Enterococcus faecium P13 with a Broad Antimicrobial Spectruml Applied and Environmental Microbiology.1997,63(11):4321-4330.
[108]曹佐武.尿素改善SDS-PAGE分离小分子肽的效果[J].2003,13(5)：23-24.
[109]曹佐武.有效分离1kDa小肽的Tricine-SDS-PAGE方法[J].中国生物工程杂志,2004,24(1)：74-76.
[110]Schagger H,von Jagow G. Tricine-sodium dodecyl sulfate-polyacrylamid gel electroporesis for the separation of proteins in the range from 1 to 100kDa[J].Analytical Biochemistry,1987, 166:368-379.
[111]桅新跃.饲料添加剂的发展趋势与畜产品安全[J].Animal Science Abroad,2001,28(2)：20-22.
[112]陈清明,王连纯.现代养猪生产[M].北京：中国农业大学出版社,1997：352-357.
[113]张伟力.猪肉肉色与酸度测定方法[J].养猪,2002(2)：33-34.
[114]Sonia V, Jesus V, Angela J, et al. Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian Duroc crossbred pigs[J]. Meat Science,2006,73:651-659.
[115]Farah Badii, Nazlin K Howell. Changes in the texture and structure of cod and haddock fillets during frozen storage [J]. Food Hydrocolloids,2002(16):313-319.
[116]张伟力.猪肉肉色与酸度测定方法[J].养猪,2002(2)：33-34.
[117]F.Ruiz de Huidobro E, M, B, BlaZquez, E. onega. A comparison between two methods (Warner Bratzler and texture profile analysis) for testing either raw meat or cooked meat[J]. Meat Science,2005,69:527-536.
[118]Soottawat Benjakula, Wonnop Visessanguanb, Jiravadee Tueksubana. Changes in hysicochemical properties and gel-forming ability of lizard, sh (Saurida tumbil)during post-mortemstorage in ice [J]. Food Chemistry,2003(80):535-544.
[119]Szczesniak A S. Objective meal surements of food texturer[J]. Food Science,1963(28): 420-441.
[120]刘亚平,李红波.物性分析仪及TPA在果蔬质构测试中的应用综述[J].山西农业大学学报(自然科学版),2010,30(2)：188-191.
[121]于家丰,刘显军,边连全.不同品种及其杂交组合育肥猪肉pH值和滴水损失的比较研究[J].当代畜牧,2006(2)：46-48.
[122]赵全成.营养因素对肉质影响[J].河南畜牧兽医,2002,23(3)：11-13.
[123]张苏江,单安山.猪肉质量的评价指针及其影响因素[J].中国饲料,2007(13)：30-32.
[124]庞智,Julian R F Waiters.小肠消化吸收营养基因的区段性表达和调节[J].国外医学卫生学分册,1998,25(4)：230-234.
[125]郑春田,王恬,陆治年,等.胰岛素和酶解配方奶粉对初生仔猪小肠生长发育的影响[J].畜牧兽医学报,1999,30(5)：405-413.
[126]郑春田,工恬,陆治年,等.二花脸猪后三天内胃肠道及胰腺生长模式的研究[J].养猪,1997(1)：11-14.
[127]郝肖赞.制作石蜡切片的注意事项[J].试验研究,2009,5：22-23.
[128]王原媛,张定宇,黄春国.植物石蜡切片的固定与保存[J].安徽农学报,2010,16(1)：198-200.
[129]周波,黄瑞华,曲亮,等.色差仪和肉色板载猪肉肉色评定中的应用[J].江苏农业科学,2007,2：121-124.
[130]王丽娟.饲料营养对猪肉质量的影响[J].中国饲料,2002(2)：27-28.
[131]蔡兆伟,刘小峰,华绪川,等.复合胃肠道调节剂对断奶仔猪生产性能和小肠结构的影响[J].浙江农业学报,2010,22(4)：474-478.
[132]Miller BG, New by TJ, Stokes CR, et al. The importance of dietary antigen in the cause of postweaning diarrhea in pigs[J]. American Journal of Veterinary Research,1984,45(9):1730.
[133]杨全明.仔猪消化道酶和组织器官生长发育规律的研究[D].北京：中国农业大学,1999.