枯草芽孢杆菌SX3411产羊毛硫细菌素subtilomycin的初步鉴定与理化特性分析  

Identification and physicochemical characterization of lantibiotic subtilomycin produced by Bacillus subtilis SX3411

作　　者：李晓然 叶德晓 付鸣佳[1] 钟雪晴[1] 肖世平 杨志海 LI Xiaoran;YE Dexiao;FU Mingjia;ZHONG Xueqing;XIAO Shiping;YANG Zhihai(College of Life Sciences,JiangXi Normal University,Nanchang 330022,China;Jiangxi Tianjia Bioengineering Co.,Ltd,Nanchang 330200,China)

机构地区：[1]江西师范大学生命科学学院,江西南昌330022 [2]江西天佳生物工程股份有限公司,江西南昌330200

出　　处：《食品与发酵工业》2019年第12期46-54,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31760601和31260010);江西省重点研发计划(20171BBF60007)

摘　　要：为了确定分离得到的枯草芽孢杆菌SX3411(Bacillus subtilis SX3411)具有产羊毛硫细菌素subtilomycin的能力和subtilomycin的理化特性。利用滤纸片扩散法检测到菌株SX3411发酵液对猪链球菌(Streptococcus suis)、枯草芽孢杆菌(非本筛选菌株)、金黄色葡萄球菌(Staphylococcus aureus)和嗜水性单胞杆菌(Aeromonas hydrophila)具有抑菌作用。通过基因簇克隆和测序,表明其中抑菌物质主要为羊毛硫细菌素subtilomycin。理化特性分析表明菌株SX3411发酵液中抑菌物质具耐热和耐酸碱特性。SDS-PAGE检测表明subtilomycin分子质量在4 kDa左右。模拟胃液对subtilomycin抑菌活性影响不大,但不耐蛋白酶K和模拟肠液的处理。该研究为进一步开发应用羊毛硫细菌素subtilomycin奠定了基础。This study was conducted to identify and characterize the lantibiotic subtilomycin produced by Bacillus subtilis SX3411.The fermentation broth was found to have anti-bacterial activities against Streptococcus suis,B.subtilis(not B.subtilis SX3411),Staphylococcus aureus,and Aeromonas hydrophila.By cloning and sequencing the gene cluster,it was preliminarily determined that the main antimicrobial substance was subtilomycin,which had a molecular weight of 4 kDa.Moreover,the subtilomycin was resistant to heat,acid and alkali,while simulated gastric juice had less effect on its anti-bacterial activity.In comparison,the subtilomycin was more sensitive to protease K and simulated intestinal juice treatment.In conclusion,this study lays a foundation for further applications of lantibiotic subtilomycin.

关 键 词：枯草芽孢杆菌 羊毛硫细菌素 subtilomycin 理化特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]