| 海洋链霉菌GB-2发酵产物的抗细菌活性及性质研究 |
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| 引用本文： | 刘姝,陆颖健,陆兆新,吕凤霞,别小妹,房耀维,丁重阳.海洋链霉菌GB-2发酵产物的抗细菌活性及性质研究[J].生物工程学报,2007,23(6):1077-1081. |
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| 作者姓名： | 刘姝 陆颖健 陆兆新 吕凤霞 别小妹 房耀维 丁重阳 |
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| 作者单位： | 1. 南京农业大学食品科技学院,南京,210095
2. 南京工业大学理学院,南京,210009 |
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| 基金项目： | 江苏省海洋生物技术重点建设实验室开放课题基金 |
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| 摘 要： | 从连云港海域潮间带采集的样品中筛选得到一株产高活性抗细菌物质的链霉菌GB-2。该菌的发酵产物对蜡样芽孢杆菌AS1.1846、金黄色葡萄球菌ATCC25923及6株耐药性金黄色葡萄球菌等11株革兰氏阳性菌,大肠杆菌AS1.487、荧光假单胞菌AS1.1802等4株革兰氏阴性菌有显著拮抗作用。纸层析对抗细菌物质分析结果表明,菌株GB-2所产抗细菌物质是中性的水溶性物质,其产生与海水的存在有显著相关性。发酵液稳定性研究表明,该物质在121℃,pH1和pH12条件下抑菌活性均不变;紫外线照射也不影响其抑细菌活性。显示菌株GB-2产物在生防、食品及医药方面潜在的应用价值。
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| 关 键 词： | 海洋链霉菌GB-2 发酵产物 抗细菌活性 稳定性 |
| 文章编号： | 1000-3061(2007)06-1077-05 |
| 收稿时间： | 19 March 2007 |
| 修稿时间： | 2007年3月19日 |
Antibacterial Activity and Property of the Fermentation Product of Marine Streptomyces sp. GB-2 |
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| LIU Shu,LU Ying-Jian,LU Zhao-Xin,L Feng-Xia,BIE Xiao-Mei,FANG YaoWei,DING Zhong-Yang.Antibacterial Activity and Property of the Fermentation Product of Marine Streptomyces sp. GB-2[J].Chinese Journal of Biotechnology,2007,23(6):1077-1081. |
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| Authors: | LIU Shu LU Ying-Jian LU Zhao-Xin L Feng-Xia BIE Xiao-Mei FANG YaoWei DING Zhong-Yang |
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| Institution: | College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;College of Sciences, Nanjing University of Technology, Nanjing 210009, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | Marine Streptomyces GB-2, isolated from marine samples collected in the intel tidal zone of Lianyungang, was found to produce antibacterial substance which exhibited significant inhibitory effects on 11 Gram-positive bacteria and 4 Gram-negative bacteria. The antibacterial substance was proved to be neutral and water-soluble according to paper chromatogram analysis, and its production was significantly associated with aritificial seawater. The stability analysis of the fermentation broth of Streptomyces GB-2 showed that it was very stable at pH1 and pH12 under 121 degrees C and changed very little under ultraviolet treatment. The substance produced by strain GB-2 exhibited potential use in the areas of bio-control, food and medical application. |
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| Keywords: | marine Streptomyces sp GB-2 the fermentation product antibacterial activity stability |
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