地衣芽孢杆菌1801的分离鉴定及其活性研究  

Studies on Isolation,Classification and Active Substance of Bacillus licheniformis 1801

作　　者：王燕[1] 王开梅 杨自文 

机构地区：[1]中国科学院武汉病毒研究所,武汉430071 [2]湖北省生物农药工程研究中心,武汉430064

出　　处：《湖北农业科学》2007年第3期393-395,共3页Hubei Agricultural Sciences

基　　金：国家农业科技创新中心资助项目;湖北省"十一五"重点科技攻关项目(2006AA205A01)

摘　　要：从泡菜样品中筛选到一株对多种食品腐败指示菌都有抑菌活性的菌株,经初步鉴定为地衣芽孢杆菌1801。用TYG培养基进行发酵培养,其抑菌活性在发酵18h达到高峰,该菌发酵培养物的抑菌活性对蛋白酶K、热、酸碱较稳定。采用pH3沉淀法可将该菌的活性物质进行初步提取。A Bacillus was obtained through a screening project which was active against food-decaying microorganisms. By intensive studies on the morphological, physiological and biochemical properties, it was designed as Bacillus licheniformis. The result showed that antimicrobial activity reached the peak at 18hrs. The activity was rather stable to heat, acid, alkali and proteinase K. Antimicrobial substance was partially purified throug precipitating by pH3.

关 键 词：地衣芽孢杆菌 分离 鉴定 抑菌活性 纯化 

分 类 号：TS202.3[轻工技术与工程—食品科学]