芽孢杆菌LWM1的分离鉴定及其对蜡样芽孢杆菌的抑制作用

Isolation and identification of Bacillus LWM1 and its inhibition effect on Bacillus cereus

从土壤样品中分离出10株芽孢杆菌(Bacillus spp.),以蜡样芽孢杆菌(Bacillus cereus)为指示菌株,采用牛津杯扩散法筛选出一株具有较强抑菌活性的菌株LWM1。综合形态学、生理生化试验、基质辅助激光解吸电离飞行时间质谱(MALDI-TOF MS)及16S r DNA基因序列同源性分析,菌株LWM1被初步鉴定为一株解淀粉芽孢杆菌(Bacillus amyloliquefaciens),并研究了其在马铃薯葡萄糖水(PDW)和营养肉汤培养基(NB)中发酵上清液对蜡样芽孢杆菌的抑制效果。结果表明,PDW培养基更有利于菌株LWM1生长和抑菌物质产生。因此,可利用PDW培养基为主要底物大规模发酵制备菌株LWM1的抑菌物质。

10 strains of Bacillus spp. were isolated from soil samples. Using Bacillus cereus as the indicator strain, strain LWM1 with strong antibacterial activity was isolated by Oxford cup diffi^sion method. Combined with morphological, physiological and biochemical tests, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry （MALDI-TOF MS） and 16S rDNA gene sequence analysis, strain LWM1 was preliminarily identified as Bacillus amyloliquefaciens. The inhibition effect of the fermented supematant fluid of strain LWM1 in PDW and NB medium on Bacillus cereus was researched. The results showed that PDW medium was more favorable for the growth of strain LWM1 and the production of inhibitive substance. Therefore, the inhibitive substance of strain LWM1 could be prepared by large-scale fermentation with PDW medium as the main substrate.