解淀粉芽孢杆菌HRH317抗菌蛋白发酵条件优化及其稳定性研究  

Optimization and stabilization of antifungal protein from Bacillus amyloliquefaciens strain HRH317

作　　者：秦楠[1] 缪文玉[2] 李鑫[3] 郝林[3] 

机构地区：[1]山西中医学院制药与食品工程学院,山西太原030619 [2]太原城市职业技术学院管理工程系,山西太原030027 [3]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品工业科技》2017年第13期130-135,146,共7页Science and Technology of Food Industry

基　　金：山西省卫计委科研项目(201601115);山西中医学院博士科研启动基金资助;国家科技支撑计划(2012BAD38B07)

摘　　要：本文以抑菌圈直径为指标,采用单因素实验和响应面法对解淀粉芽孢杆菌HRH317菌株产抗菌蛋白的发酵条件进行优化。得到最佳发酵条件为:初始p H为7.0的NB培养液,接种量4%,37℃下振荡培养24 h,转速为200 r/min。在此条件下抗菌蛋白的抑菌圈直径达21.85 mm,结果表明该抗菌蛋白具有良好的抑菌效果。稳定性研究结果表明:蛋白在40~80℃、p H2~11稳定,对蛋白酶K有一定耐受性。This paper is concerned with the antifungal protein extraction from the strains Bacillus amyloliquefaciens HRH317. The inhibitive circle diameter as evaluating indicator, the fermentation condition were optimized by single factor experiments and response surface methodology （RSM）.The results showed the optimized extraction parameters were that the initial pH value of nutrient broth medium（NB） was 7,inoculation volume of 4% ,37 ℃, and the shaker rotation speed 200 r/min.The inhibitive circle diameter was up to 21.85 mm.The results indicated that the antifungal protein was proved to have strong inhibition effect. The antifungal protein was tested to have strong tolerant to proteinase K,which could be steady with 40-80 ℃ and pH2-11.

关 键 词：解淀粉芽孢杆菌 抗菌蛋白 响应面法 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]