摘要
Bacillus amyloliquefaciens C-1为本实验室从即食食品中分离出的菌株,其发酵液上清具有一定的抑菌活性。通过酸沉淀法从发酵液上清中分离粗脂肽,并确定脂肽是发酵液上清中具有抑菌活性的物质。本实验以蜡样芽孢杆菌MS10362R(产黑色素)、蜡样芽孢杆菌CMCC63301(不产黑色素)和大肠杆菌O157∶H7 CDC157为指示生物进行粗脂肽的抑菌活性测定,结果显示0.1 mg/m L的脂肽对这三个菌的6 h生长抑制率分别96%、75%、93%;同时在不同温度、蛋白酶和有机溶剂处理下分别测定了该脂肽的抑菌活性稳定性,结果显示C-1抑菌脂肽对这些处理均不敏感,其抑菌活性非常稳定,具有很好的开发应用潜力。
Bacillus amyloliquefacieus C-1 is a newly isolated strain from ready-to-eat food. Its fermentation supematant showed strong antibacterial activity. The crude lipopeptide was isolated by acid precipition method from C-1 fermentation supernatant. The antibacterial activity of this lipopeptide was verified. Then, Bacillus cereus MS10362R, Bacillus cereus CMCC63301 and Escherichia coli O157：H7 CDC157 were selected as the indicating bacterium to track the antibacterial activity. The results showed the inhibition rate of 0. 1 mg/mL lipopeptide against those 3 strains were 96% ,75% and 93% ,respectively. In addition,C-1 lipopeptide had verystable antibacterial activity under high temperature, different proteases and solvents treatment. The results suggested that strain C-1 had the potential application value to be developed as new bio-preservative.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2015年第2期199-204,共6页
Natural Product Research and Development
基金
国家自然科学基金(31200031)
陕西省科技计划国际合作项目(2014KW12-02)
关键词
解淀粉芽孢杆菌C-1
抑菌活性
脂肽
食源性致病菌
Bacillus amyloliquefaciens C-1
antibacterial activity
lipopeptide
food-borne pathogens
