产细菌素益生菌——枯草芽孢杆菌HJD.A32生物学特性研究
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山西省重点研发计划项目(201803D221009-5)


The Research on Biological Characteristics of Bacillus subtilis HJD.A32 Which Produced Bacteriocine
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    摘要:

    采用酶学方法、分光光度法和牛津杯法对分离自山西老陈醋新鲜醋醅的产细菌素枯草芽孢杆菌HJD.A32的产酶特性及其环境耐受性进行研究,结果表明:枯草芽孢杆菌HJD.A32具有产液化酶、糖化酶和蛋白酶的能力,固态培养产酶性能比液态培养产酶性能好,糖化酶、液化酶和蛋白酶活力分别达1 874.23,4.43 U/g和181.91 U/g;枯草芽孢杆菌HJD.A32对NaCl和胆盐有一定的耐受性,最高耐NaCl、胆盐质量分数分别为6%,1%;对表面活性剂或乳化剂(SDS、LAS、AES、吐温20、吐温80)具有一定的耐受性;对热具有耐受性,经100℃处理5 min后仍可生长繁殖;对模拟人工胃液和肠液具有一定的耐受性,随着培养时间的延长,可以适应人工胃液和肠液环境并生长繁殖;对多种抗生素敏感;枯草芽孢杆菌HJD.A32与醋酸菌能共生。本研究结果为枯草芽孢杆菌HJD.A32作为益生菌微生态制剂的开发和利用奠定理论与应用基础。

    Abstract:

    By using spectrophotometric method, enzymatic methods and cylinder-plate method, the biological characteristics on of Bacillus subtilis HJD.A32 which was screened from the fresh cupei of Shanxi vinegar and produced bacteriocine was researched. The research showed that B. subtilis HJD.A32. had the ability of produceing liquefaction, glucoamylase and protease. The activity of enzymes by B. subtilis HJD.A32 in the solid-state fermentation was better than that in the liquid fermentation. The activity of those enzymes was respectively 1 874.23, 4.43 U/g and 181.91 U/g. B. subtilis HJD.A32 had tolerance to the NaCl and cholate, the highest resistant concentration of them was respectively 6% and 1%; B. subtilis HJD.A32 had the tolerance to the surfactant or emulsifier, e.g SDS, LAS, AES, Towen 20, Towen 80. B. subtilis HJD.A32 had the tolerennce to the temperature. It could grow and reproduction when it was deal with for 5 min under the temperature 100℃. B. subtilis HJD.A32 had tolerance to the artificial gastric solution and intestinal solution. B. subtilis HJD.A32 could grow and reproduction under the condition of the artificial gastric solution and intestinal solution. B. subtilis HJD.A32 was sensitive to many antibiotics. It could grow with acetobacter. All the character above of B. subtilis HJD.A32 establish the foundation for its development and utilization as probiotic preparations.

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贾丽艳;高娟娟;荆旭;田宇敏;郭晋田;郝林;.产细菌素益生菌——枯草芽孢杆菌HJD. A32生物学特性研究[J].中国食品学报,2020,20(5):66-73

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  • 在线发布日期: 2020-05-28
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