螠蛏共附生菌110的抑菌活性及其发酵条件优化  

Optimization of fermentation conditions for antibacterial activity of Symbiotic and Epiphyte bacterium 110 from Sinonovacula constricta Lamarck

作　　者：李振[1] 张付云[1] 孙秋颖[1] 赵宇[1] 祁艳霞[1] 卢航[1] 

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《食品工业科技》2015年第1期187-191,215,共6页Science and Technology of Food Industry

基　　金：辽大连市科学技术基金(2010J21DW017)资助;大连海洋大学2012年校列科研项目(2012HYDX15);大学生创新创业训练项目(201310158204)

摘　　要：为了开发利用螠蛏共附生菌110,对该菌株进行形态学、生理生化及16S r DNA序列分析,并对其抑菌活性进行检测,进而以对4种细菌指示菌的抑菌圈直径为指标,采用单因素实验和四因素五水平L25(54)正交实验对该菌株的抑菌活性发酵条件进行优化。结果表明:螠蛏共附生菌110属于枯草芽孢杆菌(Bacillus subtilis);具有明显的抑菌活性;在葡萄糖为4%,蛋白胨为2%,初始p H7.0的培养基中,35℃培养120h时抑菌活性最佳,且在此条件的菌株发酵液对11种真菌指示菌均有一定抑制效果,抑制率分别为毛霉菌、辣椒青枯、石榴黑腐100%,棉花枯萎、串珠镰刀菌98.8%,番茄早疫97.6%,苹果粉红88.3%,瓜类枯萎87.1%,雪霉叶枯31%,番茄灰霉8.7%,禾谷镰刀菌9.1%。To develop the Symbiotic and Epiphyte bacterium 110 from Sinonovacula constricta Lamarck, the morphological, physiological and biochemical properties of the strain were investigated and its 16S rDNA sequences were analyzed.The univariate test and orthogonal experiment of L25 （54） were used to optimize the fermentation conditions for antibacterial activity according to inhibition zone.Symbiotic and Epiphyte bacterium it0 was identified as Bacillus subtilis. The optimal fermentation liquid media was determined as glucose 4% and peptone 2%, and the better fermentation conditions were obtained as fermentation at 35℃ for 120h with initial pHT. The fermentation liquor fermented at the optimal conditions could also inhibit the growth of several kinds of fungus. The inhibition rate was 100 % against Mucor mucedo（L.） Brefeld, Ralstonia solanacearum and Monilia laxa,98.8% against Fusarium oxysporum of Cotton and Fusarium moniliformis,97.6% against Altemaria solani,88.3% against Trichothecium roseum （ Bull. ） Link, 87.1% against Fusarium oxysporumf Schlecht, 31% against Gerlachia nivalis （ Ces.at Sacc. ） ,8.7% against Botrytis cinerea and 9.1% against Fusarium graminearum.

关 键 词：共附芽孢杆菌 螠蛏 鉴定 抑菌活性 发酵条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]