摘要
本研究的目的是从芒果果肉中分离，表征和鉴定产生细菌素的乳酸菌（LAB）。用腐败病原体测试分离菌株的抗微生物活性。还测试了提取的抗微生物化合物的细菌素测定和针对纸浆腐败细菌的抗微生物性质。目前的工作还集中在某些生理条件如洗涤剂，热量和pH值以及酶的影响。还测试了抗菌化合物在纸浆储存期间与化学防腐剂硫酸氢钾（PMS）一起维持CFU降低。分离出总共六种细菌分离株，选出六种分离株中的一种用于进一步研究，显示益生菌特征如细菌素测定法和抗微生物性质。与没有任何防腐剂和化学防腐剂相比，提取的化合物显示在纸浆储存期间用作防腐剂的CFU降低。蛋白酶K，胃蛋白酶对乳酸菌提取的化合物的活性有不利影响。虽然胰蛋白酶和α-胰凝乳蛋白酶等酶对细菌素没有影响，但表面活性剂对细菌素没有影响。研究pH值对培养上清液的影响范围为2-12。它们在宽pH下不变范围从3到9，在9之后增加的pH降低了化合物的活性。

从这项研究获得的结果中，分离的乳酸菌显示出强效的细菌素和抗菌性能，这在用作芒果或果肉工业中的防腐剂时发挥作用。

The objective of the present study was to isolate, characterize, and identify the bacteriocin producing lactic acid bacteria (LAB) from mango pulp. Antimicrobial activity of the isolated strain was tested against with spoilage pathogens. The extracted antimicrobial compound was also tested for bactericin assay and antimicrobial properties against to pulp spoilage bacteria. The present work was also focused on effect of some physiological conditions like detergents, heat and pH, and enzymes. The antimicrobial compound was also tested for maintaining the decreased CFU during the pulp storage along with the chemical preservative Potassium Meta bisulphate (PMS). Total six bacterial isolates were isolated, out of all the six isolated strains one was selected for further work, which shows the probiotic characters like bacteriocin assay and antimicrobial properties. The extracted compound shows the decreased CFU used as preservative during the pulp storage when compared to a without any preservative and also to the chemical preservative. The proteinase K, pepsin shows the negative effect on the activity of extracted compound from Lactic acid bacteria. Although, enzymes like trypsin and α- chymotrypsin has no effect on bacteriocin, and there is no effect of surfactants on bactreiocin.The effect of pH on the culture supernatant was studied in range from 2 to 12. They are not changed under a wide pH range from 3 to 9, increased pH after 9 decreases the activity of the compound.
The results obtained from this study the isolated lactic acid bacteria show the potent bacteriocin and antimicrobial properties that exerts in the usage of this compound as a preservative in mango or fruit pulp industry.

https://www.jmbronline.com/index.php/JMBR/article/view/16