合浦珠母贝黏液细菌F35的鉴定及其抗菌物质分析  

Identification and Antibacterial Components of Bacterial Strain F35 Isolated from Pinctada fucata Mucus

作　　者：张岩[1,2] 吴燕燕[1] 李来好[1] 杨贤庆[1] 陈胜军[1] 戚勃[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2012年第21期217-220,共4页Food Science

基　　金：广东省科技计划项目(2011B031200009;2011A020102005);“十二五”国家科技支撑计划项目(2012BAD28B05);海南省重点科技计划项目(ZDXM20100005)

摘　　要：利用Zobell 2216E培养基从合浦珠母贝黏液中分离得到菌株F35,菌株对6种常见的食源性致病菌均有抑制作用。通过对菌株F35细菌形态观察、生理生化特性并结合16S rRNA基因序列分析,鉴定该菌为甲基营养型芽孢杆菌(Bacillus methylotrophicus)。其发酵液排除酸类物质和过氧化氢的干扰后,分别经过4种蛋白酶处理,蛋白酶酶解发酵液对指示菌的抑制作用均有不同程度的下降,表明菌株F35抗菌成分为蛋白或多肽类物质,具有开发为新型天然食品防腐剂的潜力。Bacterial strain F35,isolated from Pinctada fucata mucus using Zobell 2216E medium,had an inhibitory effect on six common foodborne pathogens.The strain was identified as Bacillus methylotrophicus based on its morphological,physiological and biochemical characteristics and 16S rRNA sequence.After removal of acids and hydrogen peroxide,its fermentation supernatant was treated separately with four proteases.Compared with the fermentation supernatant,all the resulting hydrolysats showed a decrease in inhibitory effect against Listeria monocytogenes.In conclusion,the antibacterial substances of strain F35 are protein or polypeptide and thus have great potential to be developed as new natural food preservatives.

关 键 词：合浦珠母贝黏液 细菌F35 鉴定 抗菌成分 

分 类 号：Q939.11[生物学—微生物学]