短短芽孢杆菌M01产抗菌物质工艺条件优化及其主要抑菌成分探究

Optimization of technological conditions for production antibacterial substances from Brevibacillus brevis M01 and investigation of the main antibacterial components

采用选育的短短芽孢杆菌株M01进行抗菌活性物质发酵工艺及其主要抑菌成分的研究.通过单因素和正交试验,优化得出一条发酵生产抗菌物质的最佳工艺,其工艺条件分别为初始pH6.0,接种量8%,发酵温度28℃,发酵周期48 h,优化后生产的抗菌物质的抑菌活性比优化前提高了38.7%.此外,经80%的冷乙醇提取抗菌物质,对其进行透析脱盐,Sephadex-50凝胶过柱初步分离纯化,SDS-PAGE分析发现分子量为62.0 k D、40.0 k D、29.0 k D、20.1 k D的蛋白可能是菌株M01抑菌活性物质的主要成分,其中29.0 k D左右的蛋白可能是菌株M01抑菌活性物质的重要成分.

A new strain of Brevibacillus brevis M01 was carried out to reserach the main components of the active antibacterial substance and optimize its fermentation conditions.The optimum conditions to produce the antimicrobial substances were as follows： Initial pH6. 0,inoculation amount 8%,fermentation temperature 28 ℃ and fermentation cycle 48 h by single factor and orthogonal experiment,after optimization,the activity of antibacterial substances was 38.7% higher than before.In addition,the 80% of cold ethanol was used to extract the antimicrobial substance that was desalted and purified by Sephadex-50 gel column,and SDS-PAGE analysis showed that the protein with molecular weight of 62.0 k D,40.0 k D,29.0 k D and 20.1 k D could be the main component of the antimicrobial active substance of strain M01,and the protein of about 29.0 k D may play an important role in it.