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[1]王小娟,任莉,张铃玉,等.解淀粉芽孢杆菌发酵液的抑菌活性及抗氧化作用[J].集美大学学报(自然科学版),2022,27(2):122-132.
　WANG Xiaojuan,REN Li,ZHANG Lingyu,et al.Study on the Antibacterial and Antioxidant Activity of Bacillus amyloliquefaciens Fermentation Broth[J].Journal of Jimei University,2022,27(2):122-132.
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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第27卷
期数:
2022年第2期
页码:
122-132
栏目:
水产、食品与生物工程
出版日期:
2022-03-28

文章信息/Info

Title:
Study on the Antibacterial and Antioxidant Activity of Bacillus amyloliquefaciens Fermentation Broth
作者:
王小娟1; 任莉2; 张铃玉1; 李洁明2; 周波3; 王惠民1; 4; 苏文金1; 吴达仁1
(1.集美大学海洋食品与生物工程学院，福建 厦门 361021；2.中国农业大学资源与环境学院，北京 100193；3.山东农业大学生命科学学院，山东 泰安 271018；4.台湾中兴大学生物医学研究所，台湾 台中 402）
Author(s):
WANG Xiaojuan1; REN Li2; ZHANG Lingyu1; LI Jieming2; ZHOU Bo3; WANG Huimin1; 4; SU Wenjin1; WU Daren1
(1.College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.College of Resources and Environmental Sciences,China Agricultural University,Beijing 100193,China;3.College of Life Science,Shandong Agricultural University,Taian 271018,China;4.Graduate Institute of Biomedical Engineering，Chung Hsing University，Taichung 402,China)
关键词:
解淀粉芽孢杆菌; 尖孢镰刀菌; 抑菌活性; 抗氧化活性
Keywords:
Bacillus amyloliquefaciens; Fusarium oxysporum; antibacterial activity;  antioxidant activity
分类号:
-
DOI:
-
文献标志码:
A
摘要:
以尖孢镰刀菌黄瓜专化型病原菌为指示菌，利用平板对峙法、牛津杯法等方法，探究解淀粉芽孢杆菌SJ100001对尖孢镰刀菌的拮抗作用、SJ100001菌株抑菌活性成分的来源、SJ100001菌株发酵液的最佳发酵条件及其理化稳定性；通过DPPH自由基清除能力和还原力的测定，探究SJ100001菌株发酵液的抗氧化活性。结果表明，SJ100001菌株对尖孢镰刀菌具有高效的抑制作用，抑制率可达62.80%，其中SJ100001菌株发酵液抑菌率达到了38.11%，而菌体胞内可溶物的抑菌率仅0.61%，说明抑菌活性成分主要来源于菌株的次级代谢产物。利用马铃薯葡萄糖液体培养基发现，在180 r/min摇床中，37 ℃、恒温培养72 h为解淀粉芽孢杆菌SJ100001最佳的发酵条件，发酵液对尖孢镰刀菌作用48 h时达到最佳抑菌效果，抑菌率为54.65%。稳定试验表明，发酵液在pH=2~11时，抑菌率保持在50%以上，有较好稳定性，在pH=12~13时，抑菌率为0.41%，耐强碱性较弱；发酵液经121 ℃处理60 min或经不同蛋白酶处理后，抑菌率依旧在44%以上，且发酵液经连续紫外照射24 h后，抑菌率在30%以上，与对照组相比，抑制率没有显著下降，说明发酵液具有较强的理化稳定性。此外，SJ100001菌株的发酵液的DPPH自由基清除率IC50=（0.065±0.05）g/L，并且具有较好的还原力。
Abstract:
Plate confrontation and Oxford cup method were employed to investigate quantitatively the antibacterial activity against the indicator pathogens and optimize fermentation conditions.The antioxidant activity of fermentation broth of SJ100001 strain was determined by DPPH radical scavenging assay and reducing power assay.The inhibitory rate of the fermentation broth and intracellular soluble substance of SJ100001 strain to the indicator pathognes Fusarium oxysporium reached 62.80% and 38.11%，respectively,while that of the intracellular soluble substance was only 0.61%,indicating that the antibacterial active components were mainly derived from the secondary metabolites of the strain.The optimal fermentation condition of B.amyloliquefaciens SJ100001 was cultured in 180 r/min shaking table at 37 ℃ for 72 h.The best inhibitory effect was achieved when the fermentation liquid was applied to F.oxysporium for 48 h，and the inhibitory rate was 54.65%.Stable tests showed that the inhibition rate of fermentation broth at pH=2-11 remained above 50%，while the inhibition rate at pH=12-13 was 0.41%;the inhibition rate was still above 44% after the fermentation liquid was treated at 121 ℃ for 60 min or with different proteases,and the inhibition rate was above 30% after the fermentation liquid was irradiated by continuous UV irradiation for 24 h.Compared with the control group，the inhibition rate was not significantly decreased,indicating that the fermentation liquid had strong physical and chemical stability.Furthermore,the fermentation broth of stain SJ100001 exhibited strong antioxidant activity by DPPH scavenging (IC50=0.065±0.05 g/L) and reduction ability.

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更新日期/Last Update: 2022-05-01