天然产物研究与开发 ›› 2015, Vol. 27 ›› Issue (2): 199-204.doi: 10.16333/j.1001-6880.2015.02.001

• 研究论文 •    下一篇

Bacillus amyloliquefaciens C-1胞外抑菌脂肽的分离与鉴定

吕佳1,2,徐兴科1,2,胡森科1,2,张瑞娟1,2,韩蓓1,2*   

  1. 1 西安交通大学医学部公共卫生学院;2 陕西省营养与食品安全工程研究中心,西安 710061
  • 出版日期:2015-02-15 发布日期:2015-02-15

Isolation and Identification of Antibacterial Lipopeptide Produced by Bacillus amyloliquefaciens C-1

LV Jia1,2, XU Xing-ke1,2, HU Sen-ke1,2, ZHANG Rui-juan1,2, HAN Bei1,2*   

  1. 1 School of Public Health,Health Science center,Xi’an Jiaotong University;2 Nutrition and Food Safety  Engineering Research Center of Shaanxi Province,Xi’an 710061,China
  • Online:2015-02-15 Published:2015-02-15

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/mL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。

关键词: 解淀粉芽孢杆菌C-1, 抑菌活性, 脂肽, 食源性致病菌

Abstract: Bacillus amyloliquefaciens C-1 is a newly isolated strain from ready-to-eat food.Its fermentation supernatant 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 very stable 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.

Key words: Bacillus amyloliquefaciens C-1, antibacterial activity, lipopeptide, food-borne pathogens

中图分类号: 

Q939.9