臺灣博碩士論文加值系統

Lactobacillus spp. (LAB) 屬是被廣泛研究的益生菌。在釵h實驗及臨床研究證實對人類的健康是有幫助的。乳酸菌的代謝物質已經發現對不同細菌種類具有潛在的抑制活性，包含Streptococcus spp.。在排除酸與過氧化氫的干擾後，乳酸菌分離株編號 B0105 生產的細菌素（bacteriocin），以平板擴散法分析抗菌活性，並與工業上常用來生產細菌素（nisin）的菌株進行比較，乳酸菌 B0105 生命的細菌素具有抑制 S. mutans 的能力，經由初步生理特性判定，再以 16S rDNA sequences 作序列鑑定後，確定為Lactobacillus plantarum。此外，我們發現以自製培養基 DMB（20％ dextrin）生產的細菌素（bacteriocin）與MRS broth 生產之細菌素，具有相同的抑菌活性。使用吸附釋放法純化細菌素並經由 SDS-PAGE 分析後，分子量介於3.5 kDa ～ 17.0 kDa 之間。

Lactobacillus spp. (LAB) are widely studied probiotic bacterium. Its beneficial effects on human health are documented in many experimental and clinical studies. LAB have been shown to produce a substance with potential inhibitory activity against different bacterial species including cariogenic Streptococcus spp.. LAB isolated strain (B0105) producing bacteriocin against Streptococcus mutans under the condition of elimination of acid and hydrogen peroxide effect was identified and name as Lactobacillus plantarum based on the biochemical properties and 16S rDNA sequences. Antibacterial activity was examined by the diffusion plate method as compared with a reference strain used as industrial producing bacteriocin（nisin）. The bacteriocin from LAB B0105 had the ability to inhibit S. mutans, suggesting that it could be a promising alternative biopreservative agent for S. mutans infections. Antimicrobial peptide, bacteriocin, produced by B0105 incubated in DMB (20％ dextrin) medium produced by self-prepared had the same antimicrobial activity with bacteriocin produced by MRS medium. On the basis of absorption method, the partially purified bacteriocin had a molecular weight of approximately 17.0 to 3.5 kDa, analyzed by SDS-PAGE.

中文摘要．．．．．．．．．．．．．．．．．．．．．．．． I
英文摘要．．．．．．．．．．．．．．．．．．．．．．．．． II
誌謝．．．．．．．．．．．．．．．．．．．．．．．．．． IV
本文目錄．．．．．．．．．．．．．．．．．．．．．．．． V
表目錄．．．．．．．．．．．．．．．．．．．．．．．．． XI
圖目錄．．．．．．．．．．．．．．．．．．．．．．．．．． XII
縮寫表．．．．．．．．．．．．．．．．．．．．．．．．．． XIII

第一章 、緒論
1-1序言．．．．．．．．．．．．．．．．．．．．．．．．． 1
1-2乳酸菌之介紹．．．．．．．．．．．．．．．．．．．．． 2
1-2-1 乳酸菌簡介．．．．．．．．．．．．．．．．．．．． 2
1-2-2 乳酸菌的特性．．．．．．．．．．．．．．．．．．． 3
1-2-3 乳酸菌的分類．．．．．．．．．．．．．．．．．．． 4
1-2-4 乳酸菌的應用．．．．．．．．．．．．．．．．．．． 4
1-2-4-1 食品工業．．．．．．．．．．．．．．．．．．．．． 4
1-2-4-2一般工業．．．．．．．．．．．．．．．．．．．．． 5
1-2-5 乳酸菌增進健康之機能．．．．．．．．．．．．．．． 6
1-2-5-1 緩和乳糖不耐症．．．．．．．．．．．．．．．．．． 6
1-2-5-2 乳酸菌對胃腸道的益處．．．．．．．．．．．．．． 6
1-2-5-3 降低血液膽固醇．．．．．．．．．．．．．．．．． 6
1-2-5-4 抗腫瘤．．．．．．．．．．．．．．．．．．．．． 6
1-2-5-5 提高免疫之幼纂B抗過敏（減敏）之弁遄D．．．．． 7
1-2-5-6 乳酸菌抑菌作用．．．．．．．．．．．．．．．．． 7
1-3 細菌素之介紹．．．．．．．．．．．．．．．．．．．． 10
1-3-1 細菌素的發現．．．．．．．．．．．．．．．．．．． 10
1-3-2 可產生細菌素之菌種及條件．．．．．．．．．．．．． 11
1-3-3 乳酸菌細菌素一般特性．．．．．．．．．．．．．．． 12
1-3-4 細菌素的分類．．．．．．．．．．．．．．．．．．． 13
1-3-5 乳酸菌細菌素之純化．．．．．．．．．．．．．．．． 14
1-3-6 細菌素抑菌機制．．．．．．．．．．．．．．．．．． 15
1-4 轉糖鏈球菌（Streptococcus mutans）之介紹．．．．．．． 17
1-4-1、轉糖鏈球菌之型態，鑑定與分類．．．．．．．．．． 17
1-4-2 轉糖鏈球菌與人類疾病的關係．．．．．．．．．．．． 19
第二章 、材料與方法
2-1 實驗材料．．．．．．．．．．．．．．．．．．．．．． 22
2-1-1培養基．．．．．．．．．．．．．．．．．．．．．． 22
2-1-2本試驗之菌株．．．．．．．．．．．．．．．．．．． 22
2-1-3試驗藥品．．．．．．．．．．．．．．．．．．．．． 23
2-1-4實驗設備．．．．．．．．．．．．．．．．．．．．． 24
2-2實驗方法．．．．．．．．．．．．．．．．．．．．．． 25
2-2-1 實驗架構．．．．．．．．．．．．．．．．．．．．． 25
2-2-2 菌株保存與活化．．．．．．．．．．．．．．．．．． 26
2-2-3 S. mutans 生長曲線．．．．．．．．．．．．．．．．． 27
2-2-4 抑制蛀牙菌之乳酸菌篩選．．．．．．．．．．．．．． 27
2-2-4-1 排除有機酸干擾試驗．．．．．．．．．．．．．．． 27
2-2-4-2 排除H2O2干擾試驗．．．．．．．．．．．．．．．． 28
2-2-4-3 Pepsin影響之試驗．．．．．．．．．．．．．．．．． 28
2-2-5 乳酸菌菌種鑑定．．．．．．．．．．．．．．．．．． 29
2-2-5-1 染色體DNA（chromosomal DNA）之萃取．．．．．． 29
2-2-5-2 PCR引子（Primer）之設計．．．．．．．．．．．．． 30
2-2-5-3 PCR增幅反應．．．．．．．．．．．．．．．．．． 30
2-2-5-4 PCR產物回收．．．．．．．．．．．．．．．．．． 30
2-2-5-5 PCR產物進行DNA定序．．．．．．．．．．．．．． 31
2-2-5-6 16S rDNA序列分析比對．．．．．．．．．．．．．． 31
2-2-6 替代培養基之探討．．．．．．．．．．．．．．．．． 31
2-2-6-1替代培養基．．．．．．．．．．．．．．．．．．． 31
2-2-6-2 菌數分析．．．．．．．．．．．．．．．．．．．． 32
2-2-7粗萃細菌素（crude bacteriocin）特性探討．．．．．．． 32
2-2-7-1 粗萃細菌素溶液之製備．．．．．．．．．．．．．． 32
2-2-7-2 粗萃細菌素抑菌能力之測試．．．．．．．．．．．． 32
2-2-7-3 pH 對粗萃細菌素之影響．．．．．．．．．．．．．． 33
2-2-7-4 粗萃細菌素之熱安定性．．．．．．．．．．．．．． 33
2-2-7-5 粗萃細菌素對蛋白酵素之敏感性．．．．．．．．．．． 33
2-2-8 細菌素之純化．．．．．．．．．．．．．．．．．．． 34
2-2-8-1 菌體吸附釋放法純化細菌素．．．．．．．．．．．． 34
2-2-8-2 SDS-PAGE 電泳分析．．．．．．．．．．．．．．． 34
2-2-8-3 膠體蛋白帶活性之偵測．．．．．．．．．．．．．． 35
2-2-8-4 蛋白質定量．．．．．．．．．．．．．．．．．．． 35
2-2-9 純化細菌素在不同蛋白質濃度對 S. mutans 之抑制活性． 35
第三章、結果
3-1 S. mutans 生長曲線分析．．．．．．．．．．．．．．．． 37
3-2 抑制蛀牙菌（S. mutans）之乳酸菌篩選．．．．．．．．． 37
3-2-1抑菌試驗及有機酸排除試驗．．．．．．．．．．．．． 37
3-2-2 過氧化氫排除試驗．．．．．．．．．．．．．．．．．． 38
3-2-3 Pepsin作用之結果．．．．．．．．．．．．．．．．．． 38
3-3 乳酸菌分離株B0105菌種鑑定結果．．．．．．．．．．． 39
3-4 替代培養基之探討．．．．．．．．．．．．．．．．．．． 39
3-5 細菌素特性探討．．．．．．．．．．．．．．．．．．． 40
3-5-1 L. plantarum 細菌素對S. mutans 抑制活性．．．．．．． 40
3-5-2 pH對細菌素抑制 S. mutans 抑制之影響．．．．．．．． 40
3-5-3熱處理對細菌素安定性分析．．．．．．．．．．．．．． 41
3-5-4 細菌素對不同酵素之敏感性．．．．．．．．．．．．．． 41
3-6純化細菌素之特性探討．．．．．．．．．．．．．．．．． 41
3-6-1 蛋白質電泳分析．．．．．．．．．．．．．．．．．． 42
3-6-2 SDS - PAGE膠體蛋白帶活性之偵測．．．．．．．．．． 42
3-6-3 純化細菌素蛋白質濃度．．．．．．．．．．．．．．． 42
3-7 細菌素中蛋白質濃度對 Streptococcus mutans 之抑制．．． 43
第四章、討論
4-1抑制蛀牙菌(S. mutans)之乳酸菌篩選．．．．．．．．．．． 44
4-1-1 有機酸干擾之排除．．．．．．．．．．．．．．．．． 44
4-1-2 過氧化氫干擾之排除 ．．．．．．．．．．．．．．．． 44
4-1-3 Pepsin影響之試驗．．．．．．．．．．．．．．．．． 44
4-2 乳酸菌菌種鑑定．．．．．．．．．．．．．．．．．．． 45
4-3細菌素特性探討．．．．．．．．．．．．．．．．．．． 45
4-3-1 pH 對細菌素活性之影響．．．．．．．．．．．．．． 45
4-3-2 熱處理對細菌素安定性分析．．．．．．．．．．．．． 46
4-3-3 細菌素對蛋白分解酵素之敏感性．．．．．．．．．．． 46
4-4 L. plantarum 替代培養基之探討．．．．．．．．．．．． 47
4.5 L. plantarum 純化之細菌素及生理特性之探討．．．．．． 48
4-6 純化細菌素在不同蛋白質濃度對 S. mutans 之抑制活性．． 48
第五章 結論．．．．．．．．．．．．．．．．．．．．．． 50
參考文獻．．．．．．．．．．．．．．．．．．．．．．．． 52
附表．．．．．．．．．．．．．．．．．．．．．．．．．． 63
附圖．．．．．．．．．．．．．．．．．．．．．．．．．． 76














表目錄
表1、有機酸排除抑菌試驗．．．．．．．．．．．．．．．．． 63
表2、排除過氧化氫之抑菌試驗．．．．．．．．．．．．．．． 67
表3、Pepsin作用之抑菌試驗 ．．．．．．．．．．．．．．．． 68
表4、乳酸菌分離株之16S rDNA 核酸序列相似度百分比．．．． 69
表5、不同濃度的DMB對S. mutans 的生長抑制．．．．．．．． 70
表6、不同 pH 對 L. plantarum 生產的細菌素抑制 S. mutans 活性之影響．．．．．．．．．．．．．．．．．．．．．．．． 71
表7、不同熱處理對 L. plantarum生產的細菌素抑制 S. mutans 活性之影響．．．．．．．．．．．．．．．．．．．．．．． 72
表8、不同酵素處理對 L. plantarum生產之細菌素抑制S. mutans 活性之影響．．．．．．．．．．．．．．．．．．．．．． 73
表9、蛋白質濃度測定．．．．．．．．．．．．．．．．．．． 74
表10、純化細菌素在不同蛋白質濃度對S. mutans之抑制活性．． 75










圖目錄
圖1、實驗設計流程圖．．．．．．．．．．．．．．．．．． 76
圖2、S. mutans 生長曲線。培養於37℃含 5% sheep blood 的 TSB broth．．．．．．．．．．．．．．．．．．．．．．． 77
圖3、乳酸菌分離株B0105之16S rDNA 序列電泳圖．．．．． 78
圖4、乳酸菌分離株L . plantarum（B0105）之16S rDNA序列． 79
圖5、L. plantarum純化細菌素蛋白質電泳分析圖．．．．．．． 80
圖6、SDS - PAGE膠體蛋白帶活性之偵測．．．．．．．．．． 81

1.陳根德。蛀牙保健。景岳生物科技。2006。摘自：http://www.genmont.com.tw/html/cn/knowledge/07.htm. Accessed March 15, 2008.
2.Liang HF, Chen CN, Chang Y, Sung HW. Natural antimicrobial agent (reuterin) produced by Lactobacillus reuteri for sanitization of biological tissues inoculated with Pseudomonas aeruginosa. Biotechnol Bioeng. 2003;84(2):233-239.
3.Choi HJ, Cheigh CI, Kim SB, et al. Weissella kimchii sp. nov., a novel
lactic acid bacterium from kimchi. Int J Syst Evol Microbiol. 2002;52(2):507-511.
4. 劉廷英。乳酸菌專輯。財團法人食品工業發展研究所。1999。
5.Vuyst LD, Degeest B. Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol Rev. 1999;23:153-177.
6.Harp E, Gilliland SE. Evaluation of a select strain of Lactobacillus delbrueckii subsp. lactis as a biological control agent for pathogens on fresh-cut vegetables stored at 7 degrees C. J Food Prot . 2003;66(6):1013-1018.
7.蔡英傑。乳酸菌與益生菌。生物產業。1998；9：98-104。
8. Williams and Wilkins. Bergey’s Manual of Systematic Bacteriology.
Baltimore. 1986.
9. 程孝維。產細菌素乳酸菌的分離、篩選及細菌素純化條件之研
究。嘉南藥理科技大學生物科技系碩士論文。2005。
10. 廖啟成。乳酸菌之分類及應用。乳酸菌專輯。財團法人食品工業發展研究所。1997。
11. 楊媛絢。原生保健性菌種（probiotics）與益菌助生質（prebiotics） 之應用 ，乳酸菌專輯。財團法人食品工業發展研究所。1997。
12. 蔡英傑。乳酸菌對胃腸道的益處。台灣乳酸菌協會。2008。摘自： http://www.talab.org.tw/knowledge.htm. Accessed March 18, 2008.
13. Chiu CH, Lu TY, Tseng YY, Pen TM. The effects of Lactobacillus-fermented milk on lipid metabolism in hamsters fed on high-cholesterol diet. Appl Microbiol Biotechnol. 2006;71(2):238-245.
14. 邱雪惠。乳酸菌之抗癌機制。食品工業。2004；36：27-33。
15. Blaise CH, Rex G, Annick M. Cross-Talk between Probiotic Bacteria and the Host Immune System. J Nutr. 2007；137: 781-790.
16. Arthur C. Antiallergic effects of probiotics. J Nutr. 2007；137: 794- 797.
17. Nonaka Y, Izumo T, Izumi F, et al. Antiallergic effects of Lactobacillus pentosus strain S-PT84 mediated by modulation of Th1/Th2 immunobalance and induction of IL-10 production. Int Arch Allergy Immunol. 2008；145（3）：249-257.
18. Ercolani GL. Bacteriological quality assessment of fresh marketed lettuce and fennel. Appl Environ Microbiol. 1976;31(6):847-852.
19. Cutter CN, Siragusa GR. Efficacy of organic acids against Escherichia coli O157:H7 attached beef carcass tissue using a pilot scale model carcass washer. J Food Prot. 1994;57:97-103.
20. Presser KA, Ratkowsky DA, Ross T. Modeling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl Environ Microbiol. 1997;63:2355-2360.
21. Dixon NM, Kell DB. The inhibition by CO2 of the growth and metabolism of microorganism. J Appl Bacteriol. 1989;67:164-167.
22. Barefoot SF, Nettles CG. Antibiosis revisited : bacteriocins produced by dairy starter cultures . J Dairy Sci. 2006;76:2366-2379.
23. Garcia GC, Masschalck B, Michiels CW. Inactivation of Escherichia coli in milk by high-hydrostatic-pressure treatment in combination with antimicrobial peptides. J Food Prot. 1999;62(11):1248-1254.
24. Shin K, Hayasawa H, Lonnerdal B. Inhibition of Escherichia coli respiratory enzymes by the lactoperoxidase-hydrogen peroxide-thiocyanate antimicrobial system. J Appl Microbiol. 2001;90(4):489-493.
25. Axelsson LT, Chung TC, Dobrogosz WJ, et al. Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri. Microb Ecol Health Dis. 1989; 2:131-136.
26. El-Ziney MG, Vanden TT, Debevere J, et al. Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation. J Food Prot. 1999;62(3):257-261.
27. Huttunen E, Noro K, Yang ZN. Purification and identification of antimicrobial substances produced by two Lactobacillus casei strains. Int Dairy J. 1995; 5: 503-513.
28. Hoefnagel MHN, Starrenburg MJC, Martens DE, et al. Mteabolic engineering of lactic acid bacteria, the combined approach: Kinetic modeling, metabolic control and experimental analysis. Microbiology. 2002;148:1003-1013.
29. Motlagh AM, Johnson MC, Ray B. Viability loss of food-borne pathogens by starter culture metabolites. J Food Prot. 1991;54(1):873-878.
30. Sarantinopoulos P, Leroy F, Leontopoulo E, et al. Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjuncy starter in Greek Feta cheese making. Int J Food Microbiol. 2002;72(1-2):125-136.
31. Piddock LJV. Techniques used for the determination of antimicrobial
resistance and sensitivity in bacteria. J Appl Bacterol. 1990;68: 307-318.
32. Gaidenko TA, Ya KM. Cloning of Bacillus licheniformis genes which control the biosynthesis of bacteriocin. Mol Gene Microbiol. 1988;1: 24-28.
33. Yudina TG, Egorovns N, Loriya ZHK, Vyboxnykh SN. Biological activity of Bacillus thuringiensis parasporal crystal. Izv Akad Nauk USSR Ser Biol. 1988;0:427-436.
34. Bennik MHJ, Verheul A, Abee T, et al. Interaction of Nisin and Pediocin PA-1 with closely related lactic acid bacteria that Manifest over 100-fold differences in bacteriocin sensitivity. Appl Environ Microbiol.1997;63:3628-3636.
35. Tagg JR, Dajanii AS, Wannamaker LW. Bacteriocins of Gram-positive bacteria. Bacteriol Rev. 1976;40:722-756.
36. Kelstrup J, Gibbons RJ, Bacteriocins from human and rodent streptococci. Arch Oral Biol. 1969;14:251-258.
37. Sudirman I, Mathieu F, Benoit V, et al. Properties of two bacteriocins synthesized by Leuconstoc strains. Curr Microbiol. 1994;28:155-159.
38. Buchman GW, Banerjee S, Hansen JN. Structure, expression, and evolution of a gene encoding the precursor of nisin, a small protein antibioctic. J Biol Chem. 1988;263:16260-16266.
39. Daeschel MA. Antimicorbial substances from lictic acid bacteria for
use as food preservatives. Food Technol.1989;43:164-167.
40. Nettles CG, Barefoot SF. Biochemical and genetic characteristics og bacteriocins of food associated lactic acid bacteria. J Food Prot. 1993；56:3338-356.
41. Tramer J, Fowler GG. Estimation of nisin in food. J Sci Food Agric. 1964;15:522-528.
42. Cleveland J, Montville TJ, Nes IF, Chikindas ML. Bacteriocins: Safe, natural antimicrobials for food preservation. Int J Food Microbiol. 2001;71:1-20.
43. Barefoot SF, Klaenhammer TR. Detection and activity of Lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl Environ Microbiol. 1983;45:1808-1815.
44. Abee T, Klaenhammer TR, Letellier L, Kinetic studies of the action of lactacin F, a bacteriocin produced by Lactobacillus johnsonii that froms poration complexes in the cytoplasmic membrane. Appl Environ Microbiol. 1994;60(3):1006-1013.
45. Twomey D, Ross RP, Ryan M, et al. Lantibiotics produced by lactic acid bacteria: Structure, function and applications. Antonie van Leeuwenhoek. 2002;82(1-4):165-185.
46. Hansen JN, Banerjee S, Buchman GW. Potential of small ribosomally synthesized bacteriocins in design of new food preservatives. J Food Saf. 1989;10:119-130.
47. Bhunia AK, Johnson MC, Ray B. Purification, characterization andantimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici. J Appl Bacteriol. 1988;65:261-268.
48. Davis DB, Dulbecco R, Eisen NH, Ginsberg SH. Microbiology 4th(ed). 1990.
49. Abee T, Krockel L, Hill C. Bacteriocins: modes of action and potentials in food prevervation and control of food poisoning. Int J Food Microbiol.1995; 28:169-185.
50. Orberg PK, Sandine WE. Microscale method for rapid isolaction of covalently closed circular plasmid DNA form group N streptococci. Appl Environ Microbiol. 1984;47:677-680.
51. Nissen MJ, Holo H, Havarstein LS, et al. A novel lactococcal bacteriocin whose activity depends on the complementary action of two peptides. J Bacteriol. 1992;174:5686-5692.
52. Lewus CB, Sun S, Montville TJ. Production of an amylase-sensitive
1bacteriocin by an typical Leuconostoc paramesenteroides strain. Appl. Environ Microbiol. 1992;58:143-149.
53. De VL, Vandamme EJ. Antimicrobial potential of lactic acid bacteria. In bacteriocin of lactic acid bacteria :Microbiology genetics and applications. Chapman and Hall:London UK, pp91-142.
54. Stoffels G, Nissen MJ, Gudmendsdottir A, Sletten K, Holo H, Nes IF. Purification and characterization of a new bacteriocin isolated from a Carnobacterium spp. Appl Environ Microbial.1992;58:1417-1422.
55. Jack RW, Wan J, Gordon J, et al. Characterization of the chemical and antimicrobial properties of piscicolin 126,a bacteriocin produced by Carnobacterium piscicola JG126. Appl Environ Microbial.1996;62:2897-2903.
56. Ennahar S, Aoude WD, Sorokine O. Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese. Appl Environ Microbiol.1996;62(12):4381-4387.
57. Venema K, Chikindas ML, Seegers J, Haandrikman AJ, Leenhouts KJ, Venema G, Kok J.Rapid and Efficient Purification Method for Small, Hydrophobic, Cationic Bacteriocins: Purification of Lactococcin B and Pediocin PA-1. Appl Environ Microbiol.1997;63(1):305-309.
58. Kabuki T, Saito T, Kawai Y, Uemura J, Itoh T.Production, purification and characterization of reutericin 6, a bacteriocin with lytic activity produced by Lactobacillus reuteri LA6. Int J Food Microbiol. 1997 ;34(2):145-156.
59. Contreras BG, De Vuyst L, Devreese B, et al. Isolation, purification, and amino acid sequence of lactobin A, one of the two bacteriocins produced by Lactobacillus amylovorus LMG P-13139. Appl Environ Microbiol. 1997;63(1):13-20.
60. Upreti GC, Hinsdill RD.Production and mode of action of lactocin 27: bacteriocin from a homofermentative Lactobacillus. Antimicrob Agents Chemother. 1975 ;7(2):139-45.
61. Bhunia AK, Johnson MC, Ray R, Kalchayanand N. Mode of action of pidiocin AcH from pidiococcus acidilactici H on sensitive bacterial strains. J Appl Bacterial .1991;70:25-33.
62. Gonzalez CF, Kunka BS. Plasmid-Associated Bacteriocin Production and Sucrose Fermentation in Pediococcus acidilactici. Appl Environ Microbiol. 1987;53(10):2534-2538.
63. Yang R, Johnson MC, Ray B. Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Appl Environ Microbiol. 1992; 58: 3355-3359.
64. Daba H, Pandian S, Gosselin JF, et al . Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides. Appl Environ Microbiol. 1991;57:3450-3455.
65. Hechard Y, Deijard B, Letellier F, Cenatiempo Y. Characterization purification of mesentericin Y 105, an anti-Listeria bacteriocin form Leuconostoc mesenteroides. J Gen Microbiol. 1992;138: 2725-2731.
66. Bakri IM, Douglas CW. Inhibitory effect of garlic extract on oral bacteria. Arch Oral Biol. 2005;50(7):645-651.
67. Clarke JR. On the bacterial factor in the aetiology of dental caries. Br J Exp Pathol .1924；5:141-147.
68. Hamada S, Slade HD. Biology immunology and cariogenicity of Streptococcus mutans. Microbiol Rev. 1980；44:331-384.
69. Lodge J, Jacobson GR. Starvation-induced stimulation of sugar uptake in Streptococcus mutans is due to an effect on the activities of preexisting proteins of the phosphotransferase system. Infect Immun. 1988；56:2594-600.
70. Takahashi N, Abbe K, Takahashi SA, Yamada T. Oxygen sensitivity of sugar metabolism and interconversion of pyruvate formate-lyase in intact cells of Streptococcus mutans and Streptococcus sanguis. Infect Immun 1987；55:652-656.
71. Gold OG, Jordan HV, Houte JV. A selective medium for Streptococcus mutans. Arch Oral Biol . 1973；18:1357-1364.
72. Bratthall D. Immunodiffusion studies on the serological specificity of
streptococci resembling Streptococcus mutans. Odontol Revy. 1969； 20:231-43.
73. Loesche WJ. Role of Streptococcus mutans in human dental decay, 1986 vol. 50.
74. Michael AT, Christine LE, Douglas CY. Molecular phylogenetic evidence for noninvasive zoonotic transmission of Staphylococcus intermedius from a canine pet to a human. J Of Clinical Microbiol. 2000;0:1628-1631.
75. Buchnan RL, Hawitter LA. Effectiveness of Carnobacterium piscicola LK5 for controling the growth of Listeria monocytogenes Scott A in refrigeration foods. J Food Safety. 1992;12: 219-236.
76. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin-phenol reagent. J Biol Chem. 1951;193: 265-275.
77. Ita PS, Hutkins RW. Intracellular pH and survival of Listeria monocytognes Scott A in tryptic soy broth containing acetic, lactic, citric, and hydrochloric acids. J Food Prot. 1991；54(1):15-19.
78. Messens W, De VL. Inhibitory substances produced by lactobacilli isolated from sourdoughs-a review. Int J Food Microbiol. 2002;72(1-2):31-43.
79. Lin CM, Moon SS, Doyle MP, McWatters KH. Inactivation of Escherichia coli O157:H7, Salmonella enterica serotype enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat. J Food Prot. 2002;65(8):1215-20.
80. 江靜雯。Lactobacillus acidophilus LC1 細菌素之生產及其在牛乳保鮮上之應用。國立海洋大學碩士論文。2000。
81. Parente E, Ricciard A, Moles M. Leucocin F10, a bacteriocin from Leuconostoc carnosum. Int J Microbiol. 1996；33 (2-3): 231-243.
82. Van Laack RLJM, Schillinger U, Holzapfel WH. Characterization andpartial purification of a bacteriocin produced by Leuconostoc carnosum LA44A. Int J Food Microbiol. 1992:16: 183-195.
83. Garver KI, Muriana PM. Purification and partial amino acid sequence ofCurvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47. Appl Environ Microbiol. 1994;60: 2191-2195.
84. Klaenhammer TR. Genetic of bacteriocins produced by lactic acid bacteria. FEMS Microbiol Rev. 1993;12: 39-87.
85. Bradford MM. A rapid and sensitive method for the quantition of microgram quantities of protein utilizing the principle of protein dye binding. Anal Biochem.1976;72:248-254.
86. Todorov SD, Nyati H, Meincken M et al. Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe. Food Control. 2007;18:656-664.
87. Shan B , Cai YZ, John DB, Harold C. Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents.
88. Gary AD, Ryszard A, Ronald BP. Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract. Food Microbiology. 2003; 20(2):211-216.Food Chemistry. 2008;109(3):530-537.