摘要
采用酸沉、甲醇萃取和LH-20层析,从Bacillus subtilis S21发酵菌液纯化出两种抗菌脂肽,通过质谱鉴定两种抗菌脂肽分别为Surfactin和Fengycin,二级质谱表明Surfactin由β-OH脂肪酸链(C_(12-15))和Glu-Leu-Leu-Val-Asp-Leu-Leu(Ile)组成,Fengycin由β-OH脂肪酸链(C_(14-16))和Glu-Orn-Tyr-Thr-Glu-Val-Pro-Gln-Tyr-Ile组成。在前期探索试验基础上,以黄豆为主要培养基质,通过正交实验,确定了B. subtilis S21产Surfactin半固态发酵条件:无机盐体系添加20%,葡萄糖添加5%,发酵时间48 h,发酵温度37℃,验证实验表明此条件下Surfactin产量比landy培养基产量增加了180余倍。
Through acid precipitation,alcohol extraction and LH-20 column chromatography,two kinds of antibacterial lipopeptides were purified from fermented bacteria liquid of Bacillus subtilis S21,and mass spectrum revealed the lipopeptides were Surfactin and Fengycin.MS-MS revealed the sequence of Surfactin was β-OH-C12-15-Glu-Leu-Leu-Val-Asp-Leu-Leu(Ile)and Fengycin wasβ-OH-C14-16-Glu-Orn-Tyr-Thr-Glu-Val-Pro-Gln-Tyr-Ile.On the basis of preliminary exploration test,with soybean as the main culture medium,through orthogonal experiment,the semisolid fermentation conditions of Surfactin producing by B.subtilis S21 were determined,the inorganic ion system was added 20%,the glucose was added 5%,the fermentation time was 48 h and the fermentation temperature was 37℃,the test showed that the yield of Surfactin increased by 180 times more than that of the landy medium.
作者
田秋月
刘杰
张亮
胡美忠
Tian Qiuyue;Liu Jie;Zhang Liang;Hu Meizhong
出处
《饲料工业》
北大核心
2019年第2期40-46,共7页
Feed Industry
基金
贵州省科技厅科学基金项目[黔科合J字(2015)2139]
贵州省科技厅科技支撑项目[黔科合支撑(2017)2584]
铜仁市科技局科技计划项目[铜市科研(2016)17-1]