| 解淀粉芽孢杆菌发酵液的抑菌活性及抗氧化作用 |
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| 引用本文： | 王小娟,任莉,张铃玉,李洁明,周波,王惠民,苏文金,吴达仁.解淀粉芽孢杆菌发酵液的抑菌活性及抗氧化作用[J].集美大学学报(自然科学版),2022,27(2):122-132. |
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| 作者姓名： | 王小娟 任莉 张铃玉 李洁明 周波 王惠民 苏文金 吴达仁 |
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| 作者单位： | (1.集美大学海洋食品与生物工程学院，福建 厦门 361021；2.中国农业大学资源与环境学院，北京 100193；3.山东农业大学生命科学学院，山东 泰安 271018；4.台湾中兴大学生物医学研究所，台湾 台中 402） |
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| 基金项目： | 山东省农业重大应用技术创新项目;国家重点研发计划 |
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| 摘 要： | 以尖孢镰刀菌黄瓜专化型病原菌为指示菌,利用平板对峙法、牛津杯法等方法,探究解淀粉芽孢杆菌SJ100001对尖孢镰刀菌的拮抗作用、SJ100001菌株抑菌活性成分的来源、SJ100001菌株发酵液的最佳发酵条件及其理化稳定性;通过DPPH自由基清除能力和还原力的测定,探究SJ100001菌株发酵液的抗氧化活性.结果表明,...
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| 关 键 词： | 解淀粉芽孢杆菌 尖孢镰刀菌 抑菌活性 抗氧化活性 |
Study on the Antibacterial and Antioxidant Activity of Bacillus amyloliquefaciens Fermentation Broth |
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| WANG Xiaojuan,REN Li,ZHANG Lingyu,LI Jieming,ZHOU Bo,WANG Huimin,SU Wenjin,WU Daren.Study on the Antibacterial and Antioxidant Activity of Bacillus amyloliquefaciens Fermentation Broth[J].the Editorial Board of Jimei University(Natural Science),2022,27(2):122-132. |
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| Authors: | WANG Xiaojuan REN Li ZHANG Lingyu LI Jieming ZHOU Bo WANG Huimin SU Wenjin WU Daren |
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| Affiliation: | (1.College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.College of Resources and Environmental Sciences,China Agricultural University,Beijing 100193,China;3.College of Life Science,Shandong Agricultural University,Taian 271018,China;4.Graduate Institute of Biomedical Engineering，Chung Hsing University，Taichung 402,China) |
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| Abstract: | Plate confrontation and Oxford cup method were employed to investigate quantitatively the antibacterial activity against the indicator pathogens and optimize fermentation conditions.The antioxidant activity of fermentation broth of SJ100001 strain was determined by DPPH radical scavenging assay and reducing power assay.The inhibitory rate of the fermentation broth and intracellular soluble substance of SJ100001 strain to the indicator pathognes Fusarium oxysporium reached 62.80% and 38.11%，respectively,while that of the intracellular soluble substance was only 0.61%,indicating that the antibacterial active components were mainly derived from the secondary metabolites of the strain.The optimal fermentation condition of B.amyloliquefaciens SJ100001 was cultured in 180 r/min shaking table at 37 ℃ for 72 h.The best inhibitory effect was achieved when the fermentation liquid was applied to F.oxysporium for 48 h，and the inhibitory rate was 54.65%.Stable tests showed that the inhibition rate of fermentation broth at pH=2-11 remained above 50%，while the inhibition rate at pH=12-13 was 0.41%;the inhibition rate was still above 44% after the fermentation liquid was treated at 121 ℃ for 60 min or with different proteases,and the inhibition rate was above 30% after the fermentation liquid was irradiated by continuous UV irradiation for 24 h.Compared with the control group，the inhibition rate was not significantly decreased,indicating that the fermentation liquid had strong physical and chemical stability.Furthermore,the fermentation broth of stain SJ100001 exhibited strong antioxidant activity by DPPH scavenging (IC50=0.065±0.05 g/L) and reduction ability. |
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| Keywords: | Bacillus amyloliquefaciens Fusarium oxysporum antibacterial activity antioxidant activity |
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