类芽孢杆菌BD3526抑菌活性物质的初步分离及性质测定

Purification and Characterization of Antimicrobial Components Produced by Paenibacillus sp. Strain BD3526

本实验以一株类芽孢杆菌BD3526为研究对象,采用丙酮浸提菌体得到抑菌活性粗品,通过Sephadex LH-20对样品进行初步纯化,结果表明粗品对藤黄微球菌CGMCC1.1848的最低抑菌浓度(MIC)为12.5 mg/m L,对金黄色葡萄球菌CGMCC1.879和单增李斯特菌CGMCC1.9136的MIC为25 mg/m L;Sephadex LH-20纯化样品对藤黄微球CGMCC1.1848的MIC为1 mg/m L,对金黄色葡萄球菌CGMCC1.879和单增李斯特菌CGMCC1.9136的MIC为2 mg/m L。样品经链霉蛋白酶处理后,活性基本消失。经加热、酸碱、胰蛋白酶、胃蛋白酶、脂肪酶、蛋白酶K处理后,活性没有明显变化。因此,类芽孢杆菌BD3526产生的是一种细菌素类的抑菌物质,该抑菌物质在食品和医疗行业有广阔的应用前景。

The antibacterial activity of a novel bacterial strain,identified as Paenibacillus sp.BD3526,was assayed.The antimicrobial component was extracted from Paenibacillus sp.BD3526 cells with acetone and purified on Sephadex LH-20 column.The minimum inhibitory concentrations of the crude extracts were 12.5 mg/mL for Micrococcus luteus CGMCC1.1848, 25 mg/mL for Staphylococcus aureus CGMCC1.879 and Listeria monocytogenes CGMCC1.9136,while the minimum inhibitory concentrations of the preliminarily purified fraction were 1 mg/mL for Micrococcus luteus CGMCC1.1848,2 mg/mL for Staphylococcus aureus CGMCC1.879 and Listeria monocytogenes CGMCC1.9136,respectively. The antimicrobial activity was fairly stable over a wide range of pH values,different heat treatments,but disappeared after digestion by pronase.Therefore,the antimicrobial agent produced by Paenibacillus sp.BD3526 is bacteriocin-like,and potentially useful in food and medical industry.