枯草芽孢杆菌BS-421发酵液对扩展青霉的抑菌特性  

Characteristics of the Cell-free Liquid Culture of Bacillus subtilis BS-421 on Inhibiting Penicillium expansum

作　　者：孙卉[1] 师俊玲[1] 杨保伟[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2009年第5期98-104,共7页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家科技支撑计划(2006BAK02A24);西北农林科技大学青年学术骨干支持计划

摘　　要：研究不同环境条件下枯草芽孢杆菌BS-421发酵液对扩展青霉抑制活性的稳定性，初步确定其抑菌活性成分；考察发酵液对圆弧青霉、皮落青霉、黄柄曲霉、矮棒曲霉、黑曲霉等霉菌和金黄色葡萄球菌、大肠杆菌、沙门氏菌、肠球菌、化脓链球菌、表皮葡萄球菌等食源性病原菌的抑制作用。结果显示：热处理对发酵液的抑菌活性无显著影响；121℃下保温30min或pH4～8下处理24h后的发酵液仍能保持80％以上的抑菌活性；对紫外光的耐受时间为6h；K＋、Na＋和Mg2＋对抑菌活性有一定促进作用，Zn2＋和Fe2＋对抑菌活性有抑制作用。发酵液中的多糖无抑菌活性，蛋白质或肽类是其主要抑菌成分。BS-421发酵液对11种病原菌有抑制作用，其中对大肠杆菌和扩展青霉的抑菌作用最强。The paper studied the inhibitory stability, to Penicillium expansum, of the liquid cell-free culture of Bacillus subtilis BS-421 in different environmental conditions, and preliminarily identified the active compounds and tested the culture＇s potential in inhibiting other pathogenic molds in apples and some normal food borne bacteria. Heating did not show significant influence on the antifungal activity of the liquid cell-free culture of B. subtilis. More than 80% of the inhibitory activity of the liquid culture was retained after it had been treated at 121oC for 30 mins and pH4-8 for 24 h. Antifungal activity of the culture clisappeared after continuing exposition to UV for 6 h. K＋ , Na＋ and Mg2＋ showed stimulation, but Zn2＋ and Fe3 showed inhibition to the antifungal activity of culture. Polysaccharides in the culture did not show inhibitory activity, while protein or peptide showed as the main active compounds in inhibiting P. exapansum. The culture showed significant inhibitory activity to the investigated 11 pathogens, especially E. coli and P. expansum. The results provided information on application of the cell-free culture in biological control of P. expansurn and other pathogens.

关 键 词：枯草芽孢杆菌 抑菌作用 扩展青霉 特性 

分 类 号：S476.2[农业科学—农业昆虫与害虫防治]