酿酒酵母表达基因工程抗菌肽Pa-AMP05的抗菌活性研究

Antibacterial activity study of genetic engineering antimicrobial peptides Pa-AMP05 fermented in Saccharomyces cerevisiae

本实验采用琼脂扩散和稀释法,对发酵得到的基因工程抗菌肽Pa-AMP05的抗菌活性进行研究,结果表明,抗菌肽Pa-AMP05具有较强的抑制大肠杆菌与金黄色葡萄球菌的活性,对金黄色葡萄球菌的最低抑菌浓度(MIC)为15.625μg/mL,对大肠杆菌的最低抑菌浓度(MIC)为31.25μg/mL;且其浓度与抗菌活性呈线性正相关。

Agar gel diffusion and dilution methods were used in this experiment to study antibacterial activity of the genetic engineering antimicrobial peptides.The results showed that the antimicrobial peptides Pa-AMP05 had strong antimicrobial activity to Escherichia coli and Staphylococcus aureus,and there was linear positive correlation between its concentration and antimicrobial activity.The minimal inhibitory concentration（MIC）to Staphylococcus aureus was 15.625 μg/mL,and the minimal inhibitory concentration（MIC）to Escherichia coli was 31.25 μg/mL.