摘要
研究了pH、加热温度和时间、超声波、发酵时间等5个因素对氨基多元醇小分子抗生素Zwittermicin A(ZwA)性质的影响,检测了ZwA效价。结果表明:pH<8时稳定,pH≥9时易失活,pH=5为最优抑菌pH值;ZwA对热不敏感,但超过80℃很容易造成抑菌活性快速降低;超声波对ZwA稳定性影响不大。苏云金芽胞杆菌菌株G03发酵46 h时发酵液中ZwA的含量最高,达到353 U/mL。
Some characteristics of Zwittermicin A （ZwA） were investigated, including pH, heating temperature and time, ultrasonic, fermentation time as well as the titer determination of ZwA. The results showed that pH≥ 9 was easier deactivation than pH 〈 8, bacteriostatic pH = 5 for optimal. ZwA is not sensitive to heat, but when more than 80 ℃, the bacteriostatic activity will be rapidly reduced. At ultrasound stability of ZwA impact is not obvious. When the fermentation time is 46 h, ZwA in the fermented liquid of the highest levels, the titer of ZwA in the fermented liquid is about 353 U/mL.
出处
《桂林理工大学学报》
CAS
北大核心
2017年第2期331-335,共5页
Journal of Guilin University of Technology
基金
广西自然科学基金项目(2014GXNSFBA118134)
广西高校食品安全检测新技术重点实验室项目
植物病虫害生物学国家重点实验室开放基金项目(SKLOF201404)
关键词
BT
Zw
A
稳定性
Bt, Zwittermicin A, inhibition activity
