摘要
以金黄色葡萄球菌为指示菌,对发酵液进行一系列处理,初步探究抗菌物质的性质。将上清液在不同温度下处理,40-70℃处理时,抑菌性没有明显变化,80℃以后抑菌性随着处理温度的升高而逐渐降低,121℃处理后,抑菌活性几乎消失。酸碱和有机溶剂处理后,上清液的抑菌活性有所下降,但仍保持一定的抑菌活性,处理时有白色沉淀产生。上清液对蛋白酶都比较敏感,用胃蛋白酶、胰蛋白酶、木瓜蛋白酶处理1h时,抑菌活性几乎消失。通过以上结果,可以初步判定枯草芽孢杆菌YB5能够产生蛋白类抑菌物质。
Staphylococcus aureus as the indicator bacteria, curing fermentation liquor, re- searched character of antimicrobial substance. Putting liquid supernatant in different temperature fond that 40℃ to 70℃ processing, the antibacterial activity did not change significantly ;80℃ pro- cessing ,the antibacterial activity was gradually decreased with the rise of temperature;after 121 processing, the antibacterial activity was almost disappeared. The antibacterial activity declined af- ter acid base and organic solvent processing, but it was still keep a certain antibacterial activity and pruduced white precipitation in the processing. Liquid supernatant was sensitive about prote- ase when using pepsin, trypsin and papain processed 1 h , the antibacterial activity were almost disappeared. The above results estimated that Bacillus subtilis YB5 could produce antimicrobial substance which belonged to protein.
出处
《中国饲料添加剂》
2015年第2期24-27,共4页
China Feed Additive
关键词
枯草芽孢杆菌
抑菌物质
抑菌性质
Bacillus subtilis
antimicrobial substance
antibacterial activity