影响多粘类芽胞杆菌发酵液抑菌活性因素的研究

目的以点青霉菌作为指示菌，研究影响植物内生多粘芽胞杆菌发酵液抑菌活性的部分因素，为鉴定发酵液的抑菌物质提供基础研究。方法通过对多粘类芽胞杆菌发酵液进行不同处理（改变pH、加热、乙醇处理和蛋白酶酶解），采用牛津杯法观察处理后发酵液对点青霉菌抑菌活性的变化。结果多粘类芽胞杆菌发酵液的抑菌效果在酸性条件下稳定，抑菌效果明显；而在中性和碱性范围内不稳定，抑菌效果不明显；多粘类芽胞杆菌发酵液中的有些抑菌物质具备良好的热稳定性；80％乙醇处理的发酵上清液有抑菌作用；经蛋白酶酶解后发酵液的抑菌活性变化不大。结论多粘类芽胞杆菌产生的乙醇沉淀物具有抑菌作用；发酵液中可能含有类细菌素的抑菌物质。

Effect of influence factors on the antibacterial activity of Paenibacillus polymyza fermentation solution

Objective To study the effect of some influence factors on the antibacterial activity of Paenibacillus polymyxa fermentation solution. Method Paenibacillus polymyxa fermentation solution was treated under different contidions i. e. different pH, different heat treatment, different proteinase treatment etc. , and the change of antibacterial activity of Paenibacillus polymyxa fermentation solution was observed by using Oxford Cup. Result The result showed that the inhibitory effect of PaenibaciUus polymyxa fermentation liquid was stable and obvious under acidic conditions, while unstable in neutral and alkaline conditions with the antifungal effect being very inconspicuous. Some of the antibacterial substances in Paenibacillus polymyxa fermentation liquid had good thermal stability. The fermentation liquid treated with 80% ethanol had antibacterial activity which changed little after being treated with pretease enzyme. Conclusion The ethanol precipitation of Paenibacillus polymyxa fermentation liquid has an antibacterial activity, implying the existance of bacteriocin-like substances.