姜瘟病拮抗细菌Q6发酵条件的优化及抑菌物质的初步研究

Optimization of fermentation conditions and antibacterial substances of antagonistic bacteria Q6 against ginger bacterial

已分离鉴定的泛菌Q6(Pantoeasp.Q6)对姜瘟病原菌青枯劳尔氏菌(Ralstonia solanacarum)有很强的抑制作用.通过单因素实验和均匀设计,得到了泛菌Q6产生抑菌物质的最佳条件,即初始pH 7.5、发酵温度32℃、装液量20 mL/100 mL、发酵时间48 h、接种量11%;优化的发酵培养基配方为可溶性淀粉1.25%、CaCO30.05%、酵母粉0.6%、NaCl0.7%、KH2PO4 0.3%.对泛菌Q6抑菌物质的初步研究表明其能较好地耐热、耐酸碱、耐蛋白酶K,水溶性较强但脂溶性较弱.

The Pantoea Q6 is strongly against to ginger bacterial wilt which was caused by Ralstonia solanacarum. The fermentation conditions were optimized by using single-factor and uniform experiments. The results showed that the best conditions were when pH was 7.5, fermentation temperature was 32 ℃, flask of culture volume was 20 mL/100 mL and fermentation time was 48 h. The optimal culture medium was when amidulin was 1.25 %, CaCO3 was 0.05 %, yeast was 0.6 %, NaCI was 0.7 % and KH2PO4 was 0.3 %. The antibacterial substances were well in thermal stability and acidity/alkalic stability. They were also stable under proteinase K. The antibacterial substances were well soluble in water solvents but opposite in lipid solvents.