一株产酸蜡状芽胞杆菌的筛选及其抑菌特性研究

Screening of acid-producing bacillus cereus and study on its antimicrobial properties

利用MRS培养基从多种蔬菜中,筛选产酸且具有较好抑菌活性的芽胞杆菌.经多次复筛,最终从96株初筛菌株中,获得一株抑菌谱广、抑菌活性高的菌株N5.通过对其形态学、生理生化特征及其16SrDNA D1/D2区域的分析表明,N5为蜡状芽胞杆菌.抑菌特性结果表明,N5产生的抑菌物质存在于发酵液上清中,具有较好的热稳定性和耐酸性.

Bacillus cereus producing organic acids and exhibiting high antimicrobial activity is isolated from a variety of vegetables by employing MRS medium. After many times of screening, of the 96 strains, a strain N5 with broad antimicrobial spectrum and high antimicrobial activity is obtained. The a- nalysis of physiological and biochemical characteristics and 16Sr DNA D1/D2 domain shows that N5 was identified as Bacillus cereus. Furthermore, the result of its antimicrobial properties shows that antibac- terial substances in the fermentation supernatant have the resistance to acid and the thermal stability.