摘要
为了获得一株对青霉有强烈拮抗作用的芽孢杆菌以应用于食品的防腐保鲜中,从木瓜、柑橘、葡萄、全麦面包、太子参、陈皮等食品及中草药共计30个样品中分离得到132株芽孢杆菌。通过平板对峙法,筛选出18株对青霉有较强拮抗作用的芽孢杆菌。对其中3株抑菌效果显著的芽孢杆菌利用杯碟法测定其发酵液的抑菌效果,最终筛选出一株芽孢杆菌LPL40,其发酵上清液对青霉的抑菌圈直径达到(13.94±1.90)mm。通过形态学、生理生化及16SrDNA鉴定,最终将该菌株命名为解淀粉芽孢杆菌LPL40(Bacillus amyloliquefaciens LPL40)。
In order to screen antifungal Bacillus sp. strains for applications in food preservation, 132 strains were separated from 30 kinds of fruits and herbs, of which 18 were assessed by plate confrontation tests to have strong antifungal activity against Penicillium sp. The fermentation supernatants of 3 of the 18 strains with stronger antifungal activity were tested for their antifungal activity, and LPL40 revealed the strongest antifungal activity against Penicillium sp. and the inhibition zone of cell- free supernatant was （13.94 ± 1.90） mm in diameter. Based on morphological characteristics, physiological and biochemical tests and identification of 16S rDNA sequence, LPL40 was identified as Bacillus amyloliquefaciens.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第13期233-236,共4页
Food Science
基金
国家"863"计划项目(2006AA10Z421)
北京市大学生科学研究与创业行动计划项目
关键词
解淀粉芽孢杆菌
青霉
鉴定
抑菌
Bacillus amyloliquefaciens
Penicillium sp.
identification
antifungal activity
