益生芽孢杆菌的筛选及其性质研究  

Screening and Properties of Probiotic Bacillus

作　　者：李安琪[1,2] 蓝江林[2] 刘波[2] 黄素芳[2] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350003 [2]福建省农业科学院农业生物资源研究所,福建福州350003

出　　处：《福建农业学报》2015年第12期1184-1192,共9页Fujian Journal of Agricultural Sciences

基　　金：国家科技支撑计划项目(2012BAD14B15);福建省科技重大专项(2012NZ0002);国家公益性行业(农业)科研专项(201303094);福建省科技计划项目--省属公益类科研院所基本科研专项(2014R1018-2)

摘　　要：从保藏的芽孢杆菌中筛选到产蛋白酶且抑制肠道细菌的美丽短芽孢杆菌Brevibacillus formosus FJAT-10011,研究该菌株发酵上清液的蛋白酶酶学性质以及抑菌性质。结果表明,上清液中蛋白酶的最适反应温度为40℃,最适pH为6.0。此外,在pH5.0-9.0、低于40℃的范围内酶稳定性较高。发酵上清液中拮抗大肠杆菌的抑菌物质具有高的热稳定性,80℃处理30min后抑菌活性仅降低20%。在pH6.0-8.0的范围内抑菌物质稳定性相对较高,且对蛋白酶K、胃蛋白酶及胰蛋白酶不敏感。除肠道细菌外,FJAT-10011还能显著抑制尖孢镰刀菌Fusarium oxysporum,其效果相当于1mg·mL-1的潮霉素。Screened from a collection of bacillus bacteria, the antibacterial and protease-producing Brevibacillus formosus FJAT-10011 was selected. Characteristics of the protease and antibacterial properties of its fermentation supernatant were studied. The peak activity of the protease was found at pH 6.0 and 40℃. However, the enzyme remained stable below 40℃ and between pH 5.0 and 9.0. The anti-enterobacterial component of the supernatant exhibited a high temperature stability - its activity decreased merely 20% at 80℃ in 30 minutes. Furthermore, the stability was the highest in the range of pH 6. 0 to 8. 0, and not affected by proteinase K, pepsin or trypsin. In addition, FJAT-10011 could also inhibit Fusarium oxysporum, similar to the effect by the antibiotic, hygromycin, at 1 mg · mL-1. Key words： Brevibacillus forrnosus; enzyme characteristics; antibacterial properties

关 键 词：美丽短芽孢杆菌 酶学特性 抑菌性质 

分 类 号：Q939.9[生物学—微生物学]