抗青霉芽孢杆菌优良菌株的分离、筛选及鉴定.pdfVIP

※生物工程 食品科学 2010, Vol. 31, No. 13 233 赵一楠，丛 苑，孔维嘉，尚 楠，张 旭，李平兰 * ( 中国农业大学食品科学与营养工程学院，北京 100083) ：为了获得一株对青霉有强烈拮抗作用的芽孢杆菌以应用于食品的防腐保鲜中，从木瓜、柑橘、葡萄、 全麦面包、太子参、陈皮等食品及中草药共计 30 个样品中分离得到 132 株芽孢杆菌。通过平板对峙法，筛选出 18株对青霉有较强拮抗作用的芽孢杆菌。对其中3 株抑菌效果显著的芽孢杆菌利用杯碟法测定其发酵液的抑菌效果， 最终筛选出一株芽孢杆菌 LPL40 ，其发酵上清液对青霉的抑菌圈直径达到(13.94 ± 1.90)mm。通过形态学、生理生 化及 16S rDNA 鉴定，最终将该菌株命名为解淀粉芽孢杆菌 LPL40(Bacillus amyloliquefaciens LPL40) 。 ：解淀粉芽孢杆菌；青霉；鉴定；抑菌 Isolation, Screening and Identification of Bacillus sp. with Antifungal Activity against Penicillium sp. ZHAO Yi-nan ，CONG Yuan ，KONG Wei-jia ，SHANG Nan，ZHANG Xu ，LI Ping-lan* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：In order to screen antifungal Bacillus sp. strains for applications in food preservation, 132 strains were separated from 30 kinds of fruits and herbs, of which 18 were assessed by plate confrontation tests to have strong antifungal activity against Penicillium sp. The fermentation supernatants of 3 of the 18 strains with stronger antifungal activity were tested for their antifungal activity, and LPL40 revealed the strongest antifungal activity against Penicillium sp. and the inhibition zone of cell- free supernatant was (13.94 ± 1.90) mm in diameter. Based on morphological characteristics, physiological and biochemical tests and identification of 16S rDNA sequence, LPL40 was identified as Bacillus amyloliquefaciens . Key words ：Bacillus amyloliquefaciens ；Penicillium sp.；identification; antifungal activity 中图分类号：Q93 文献标识码：A 文章编号：1002-6630(2010)13-0233-04 青霉可以污染多种果蔬及其制品，是导致柑橘类水 制及代谢物产量大的特点使其成为生物杀真菌剂中的研 果发生腐败变质的主要原因。青霉主要在采摘及包装过 究热点。芽孢杆菌营养要求简单，抗逆性强，在生长 程中侵染果体，并在贮运过程中导致腐败变质，是腐