| 解淀粉芽孢杆菌NK10.BAhjaWT抑真菌作用的研究 |
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| 引用本文： | 郝建安,曹志辉,赵凤梅,高卫华,徐海津,白艳玲,张秀明,乔明强. 解淀粉芽孢杆菌NK10.BAhjaWT抑真菌作用的研究[J]. 微生物学通报, 2008, 35(6): 0903-0908 |
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| 作者姓名： | 郝建安 曹志辉 赵凤梅 高卫华 徐海津 白艳玲 张秀明 乔明强 |
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| 作者单位： | 南开大学生命科学学院分子生物学研究所,天津,300071 |
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| 基金项目： | 天津市应用基础研究项目 |
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| 摘 要： | 芽孢杆菌属以多产抗菌素闻名.通过筛选几十株不同来源的芽孢杆菌,获得1株具有强抑真菌活性的芽孢杆菌.经过16S rDNA检测与Biolog分析,确定此株菌为解淀粉芽孢杆菌.本实验对摇瓶发酵的条件进行了优化,经过对发酵上清液硫酸铵盐析、透析,真空冷冻干燥获得粗提蛋白.并对粗蛋白的热稳定性、pH稳定性、抗蛋白酶水解能力、离子稳定性以及抑真菌谱进行了研究,最后使用扫描电镜对抑真菌机制进行了探索.
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| 关 键 词： | 解淀粉芽孢杆菌 抑真菌蛋白 稳定性 抑真菌谱 解淀粉芽孢杆菌 抑真菌作用 研究 Bacillus Antifungal Activity 机制 扫描电镜 使用 菌谱 离子稳定性 水解能力 抗蛋白酶 热稳定性 粗蛋白 粗提 空冷冻干燥 透析 硫酸铵盐析 上清液 摇瓶发酵 |
| 修稿时间： | 2007-10-19 |
Exploring the Antifungal Activity of Bacillus amyloliquefaciens NK10.BAhjaWT |
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| HAO Jian-An,CAO Zhi-Hui,ZHAO Feng-Mei,GAO Wei-Hu,XU Hai-Jin,BAI Yan-Ling,ZHANG Xiu-Ming and QIAO Ming-Qiang. Exploring the Antifungal Activity of Bacillus amyloliquefaciens NK10.BAhjaWT[J]. Microbiology China, 2008, 35(6): 0903-0908 |
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| Authors: | HAO Jian-An CAO Zhi-Hui ZHAO Feng-Mei GAO Wei-Hu XU Hai-Jin BAI Yan-Ling ZHANG Xiu-Ming QIAO Ming-Qiang |
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| Affiliation: | Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071;Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071;Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071;Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071;Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071;Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071;Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071;Institute for Molecular Biology, College of Life Science, NanKai University, Tianjin 300071 |
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| Abstract: | Bacillus are well known antibiotic producers. In this study, dozens of Bacillus strains from different sources were screened. Among them, a strain with strong antifungal activity was found. With 16S rDNA test and Biolog assay, this strain was identified to be Bacillus amyloliquefaciens. The fermentation conditions were optimized in small conical flasks. After ammonium sulfate salting out, dialysis, freezing vacuum dehydration, the crude protein extracts were obtained. The thermal stability, pH stability, protease stability, ion stability and antifungal spectrum of this protein were studied further. Scanning electronic microscope was also used to explore the antifungal mechanism. |
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| Keywords: | Bacillus amyloliquefaciens Antifungal protein Stability Antifungal spectrum |
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