| 地衣芽孢杆菌1801的分离鉴定及其活性研究 |
| |
| 引用本文： | 王燕,王开梅,杨自文.地衣芽孢杆菌1801的分离鉴定及其活性研究[J].湖北农业科学,2007,46(3):393-395. |
| |
| 作者姓名： | 王燕 王开梅 杨自文 |
| |
| 作者单位： | 1. 中国科学院武汉病毒研究所,武汉,430071
2. 湖北省生物农药工程研究中心,武汉,430064 |
| |
| 基金项目： | 国家农业科技创新中心资助项目
,
湖北省科技攻关项目 |
| |
| 摘 要： | 从泡菜样品中筛选到一株对多种食品腐败指示茵都有抑菌活性的菌株,经初步鉴定为地衣芽孢杆菌1801.用TYG培养基进行发酵培养,其抑菌活性在发酵18 h达到高峰,该茵发酵培养物的抑茵活性对蛋白酶K、热、酸碱较稳定.采用pH3沉淀法可将该茵的活性物质进行初步提取.
|
| 关 键 词： | 地衣芽孢杆菌 分离 鉴定 抑菌活性 纯化 |
| 文章编号： | 0439-8114（2007）03-0393-03 |
| 修稿时间： | 2007-01-04 |
Studies on Is01ation,Classification and Active Substance of Bacillus licheniformis 1801 |
| |
| WANG Yan,WANG Kai-mei,YANG Zi-wen.Studies on Is01ation,Classification and Active Substance of Bacillus licheniformis 1801[J].Hubei Agricultural Sciences,2007,46(3):393-395. |
| |
| Authors: | WANG Yan WANG Kai-mei YANG Zi-wen |
| |
| Institution: | 1. Wuhan Institute of Virology.Chinese Academy of Sciences, Wuhan 430071,China; 2. Hubei Biopesticide Engineering Research Center, Wuhan 430064,China |
| |
| Abstract: | A Bacillus was obtained through a screening project which was active against food-decaying microorganisms. By intensive studies on the morphological, physiological and biochemical properties, it was designed as Bacillus licheniformis. The result showed that antimicrobial activity reached the peak at 18hrs. The activity was rather stable to heat, acid, alkali and proteinase K. Antimicrobial substance was partially purified throug precipitating by pH3. |
| |
| Keywords: | Bacillus licheniformis isolation classification antimicrobial activity purification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
