摘要
本论文以枯草芽孢杆菌为例,研究白酒发酵副产物黄水的抑菌机制。通过描绘细菌生长曲线,扫描电镜观察菌体表面形态,电导率实验研究实验菌细胞膜通透性,SDS-PAGE凝胶电泳观察菌内蛋白变化,DAPI荧光染色观察细菌核酸含量变化进行研究。结果证明:酿酒黄水处理的枯草芽孢杆菌生长曲线未出现明显对数生长,扫描电镜观察菌体表面粗糙,电导率实验证明酿酒黄水不能改变细胞膜通透性,SDS-PAGE凝胶电泳分析表明酿酒黄水可抑制菌内蛋白质合成,DAPI荧光染色结果表明酿酒黄水作用9 h后,枯草芽孢杆菌总DNA量减少30.39%,作用3 h后,RNA总量减少39.64%。因此,酿酒黄水抑菌机制主要通过抑制枯草芽孢杆菌菌体内蛋白质和核酸的合成实现的。
The antibacterial mechanisms of yellow water from liquor fermentation were studied with Bacillus subtilis used as the experimental strain.Growth curve of Bacillus subtilis ,the surface of the bacteria by means of the scanning electron microscope, the test of the conductivity of Bacillus subtilis, bacterial protein synthesis by SDS- PAGE, fluorescence microscopy and fluorescence spectrophotometer were used to investigate the antibacterial mechanism of yellow water.The resulted indicated that the yellow water could inhibit the logarithmic growth of Bacillus subtilis.The surface of the bacteria treated with yellow water was rough by means of the scanning electron microscope ,while the surface of the bacteria in control group was smooth.Yellow water could not change the bacterial membrane permeability by the test of the conductivity of Bacillus subtilis.Yellow water could inhibit bacterial protein synthesis by SDS-PAGE and the band of Bacillus subtilis with yellow water tumed lighter.Fluorescence microscopy and fluorescence spectrophotometer results showed that DAPI integrated with Bacillus subtilis and the quantity of DNA after treated with yellow water for 9 h and RNA after treated with yellow water for 3 h were reduced by 30.39% and 39.64% respectively. The results showed that yellow water from liquor fermentation could inhibit the growth of bacteria significantly, the mechanisms of the inhibition activity may include inhibiting synthesis of nucleic acid and protein.
作者
盛杰
纪海玉
徐亚超
刘安军
SHENG Jie JI Hal-yu XU Ya-chao LIU An-jun(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology, Tianjin 300457, China Department of Food Engineering, Weihai Ocean Vocational College, Weihai 264300, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第21期126-129,136,共5页
Science and Technology of Food Industry
基金
省部级农业部项目(201303082-3)
关键词
酿酒黄水
枯草芽孢杆菌
抑菌机理
yellow water from liquor fermentation
Bacillus subtilis
antibacterial mechanisms
