The bacteriocin-zrx01 produced by Lactobacillus rhamnosus zrx01 was purified, its basic biochemical characteristics and bacterial antibacterial sensitivity were studied. The bacteriocin-zrx01 was separated and purified using ethyl acetate, AKTA purifier™ 10 protein purifier with HiTrap™ Capto™ Q anion exchange chromatography and Superdex™ 75 10/300 GL gel chromatography. The purity of bacteriocin-zrx01 was analyzed using high performance liquid chromatography. The sensitivity to temperature, pH and enzymes of the purified bacteriocin-zrx01 was measured as the diameter of the antimicrobial ring. The results showed that the purified bacteriocin-zrx01 bacterial antibacterial activity was good, and the specific vitality was raised from the original fermentation broth at 625 to 5330 AU/mg. The bacteriocin-zrx01 had a higher stability at pH 3–9, and the antibacterial activity was the strongest at pH 4. When pH was 9, it still retained 86% of the antibacterial activity of the control group. Bacteriocin-zrx01 was cold-stable at −70 and −20 °C for 30 min. It still retained 57% antimicrobial activity compared with the control after being autoclaved at 121 °C for 30 min. Some enzymes, such as protease K, neutral protease, trypsin, thrombin, alkaline protease and papain, affected its antibacterial activity, but it was sensitive to pepsin, and the diameter of the antimicrobial ring decreased by 50% after 2 h of pepsin treatment. These results showed that the bacteriocin-zrx01 produced by Lactobacillus rhamnosus zrx01 might have a potential as a natural food preservative, although in vivo studies are needed.

鼠李糖乳杆菌产生的bacteriocin-zrx01纯化zrx01，研究其基本生化特性和细菌抗菌敏感性。使用乙酸乙酯，带有HiTrap™Capto™Q阴离子交换色谱的AKTA purifier™10蛋白纯化器和Superdex™75 10/300 GL凝胶色谱法分离并纯化细菌素-zrx01。使用高效液相色谱法分析细菌素-zrx01的纯度。测量纯化的细菌素-zrx01对温度，pH和酶的敏感性，作为抗菌环的直径。结果表明，纯化的细菌素-zrx01具有良好的抗菌活性，比活力从原来的发酵液提高到625〜5330 AU / mg。细菌素zrx01在pH 3–9时具有较高的稳定性，并且在pH 4时的抗菌活性最强。当pH为9时，它仍然保留了对照组86％的抗菌活性。细菌素-zrx01在-70和-20°C下可保持30分钟的冷稳定性。在121°C高压灭菌30分钟后，与对照相比，它仍保留了57％的抗菌活性。某些酶，例如蛋白酶K，中性蛋白酶，胰蛋白酶，凝血酶，碱性蛋白酶和木瓜蛋白酶，会影响其抗菌活性，但对胃蛋白酶敏感，胃蛋白酶处理2小时后，抗​​菌环的直径减小了50％。这些结果表明，由细菌产生的细菌素-zrx01 某些酶，例如蛋白酶K，中性蛋白酶，胰蛋白酶，凝血酶，碱性蛋白酶和木瓜蛋白酶，会影响其抗菌活性，但对胃蛋白酶敏感，胃蛋白酶处理2小时后，抗​​菌环的直径减小了50％。这些结果表明，由细菌产生的细菌素-zrx01 某些酶，例如蛋白酶K，中性蛋白酶，胰蛋白酶，凝血酶，碱性蛋白酶和木瓜蛋白酶，会影响其抗菌活性，但对胃蛋白酶敏感，胃蛋白酶处理2小时后，抗​​菌环的直径减小了50％。这些结果表明，由细菌产生的细菌素-zrx01鼠李糖乳杆菌zrx01可能具有作为天然食品防腐剂的潜力，尽管需要进行体内研究。