Determination of a microbial strain for the joining into sustenance items requires both in vitro and in vivo assessment. A newly isolated bacteriocin-like inhibitory substance (BLIS) producing lactic acid bacterium, Lactococcus lactis Gh1, was isolated from a traditional flavour enhancer and evaluated in vitro for its potential applications in the food industry. Results from this study showed that L. lactis was tolerant to NaCl (≤ 4.0%, w/v), phenol (≤ 0.4%, w/v), 0.3% (w/v) bile salt, and pH 3. BLIS from L. lactis showed antimicrobial activity against Listeria monocytogenes ATCC 15313 and was susceptible to 10 types of antibiotics. The absence of haemolytic activity and the presence of acid phosphatase and naphthol-AS-BI-phosphohydrolase were observed in L. lactis. L. lactis could coagulate milk and showed a negative response to amylolytic and proteolytic activities and did not secrete β-galactosidase. The antimicrobial activity of BLIS was completely abolished at 121 °C. The BLIS was conserved at 4 °C in BHI and MRS medium up to 6–4 months, respectively. BLIS activity was more stable in BHI as compared to MRS after four freeze-thaw cycles and was not affected by a wide range of pH (pH 4–8). BLIS was sensitive to proteinase k and resistant to catalase and trypsin. The antimicrobial activity was slightly reduced by acetone, ethanol, methanol, and acetonitrile at 10% (v/v) and also towards Tween-80, urea, and NaCl 1% (v/v). Results from this study have demonstrated that L. lactis has a vast potential to be applied in the food industry, such as for the preparation of starter culture, functional foods, and probiotic products.

确定用于加入寄托物品的微生物菌株需要体外和体内评估。从传统的增味剂中分离出一种新分离的产生细菌素样抑制物质 (BLIS) 的乳酸菌Lactococcus lactis Gh1，并对其在食品工业中的潜在应用进行了体外评估。这项研究的结果表明，乳酸乳球菌对 NaCl（≤ 4.0%，w/v）、苯酚（≤ 0.4%，w/v）、0.3% (w/v) 胆汁盐和 pH 值为 3 具有耐受性。BLIS 来自L. lactis对单核细胞增生李斯特菌表现出抗菌活性ATCC 15313 对 10 种抗生素敏感。在乳酸乳球菌中观察到没有溶血活性和酸性磷酸酶和萘酚-AS-BI-磷酸水解酶的存在。乳酸乳球菌可以凝固牛奶，对淀粉分解和蛋白水解活性呈阴性反应，不分泌 β-半乳糖苷酶。BLIS 的抗菌活性在 121°C 时完全消失。BLIS 分别在 BHI 和 MRS 培养基中于 4°C 保存长达 6-4 个月。经过四个冻融循环后，与 MRS 相比，BHI 中的 BLIS 活性更稳定，并且不受大范围 pH（pH 4-8）的影响。BLIS 对蛋白酶 k 敏感，对过氧化氢酶和胰蛋白酶具有抗性。10% (v/v) 的丙酮、乙醇、甲醇和乙腈以及 Tween-80、尿素和 1% (v/v) 的 NaCl 会略微降低抗菌活性。这项研究的结果表明，乳酸乳球菌 在食品工业中具有巨大的应用潜力，例如用于制备发酵剂、功能性食品和益生菌产品。