芽孢杆菌抗菌作用研究

将纳豆芽孢杆菌、枯草芽孢杆菌和地衣芽孢杆菌3种菌单菌发酵培养和两两混合发酵培养及三者混合发酵培养24 h和48 h后,提取上清液,即为抗菌粗提液。通过杯碟法检测上清液对猪丹毒、金黄色葡萄球菌、葡萄球菌、产气杆菌、大肠杆菌及巴氏杆菌6种菌的生长是否具有抑制作用及3种菌之间是否有抑制作用,以确定3种菌在发酵过程中是否产生抗菌物质以及哪个时期发酵产生的抗菌物质的抗菌作用更强。结果表明,3种芽孢杆菌的提取液对6种菌的生长都具有一定的抑制作用;发酵24 h的上清液比发酵48 h的上清液的抗菌作用更强;3种芽孢杆菌之间除地衣芽孢杆菌对枯草芽孢杆菌具有抑制作用外,其它的两两之间都没有抑制作用。

A Study on Antibacterial Effects of Bacullis

In this paper,Bacillus natto,Bacillus subtilis and Bacillus lichenifomis were fermented for 24 h and 48 h in three ways: respectively,two mixed and three mixed.The supernant extracted was named as crude antibacterial extract and its antibacterial effect against the growth of Escherichia coli,Closterdium perfringens,Staphylococcus,Staphylococcus aureus,Swine erysipela and Pasteurella were tested by cup method to determine the production of antibacterial substance.The results indicated that the supernants fermented with one bacillus all had antibacterial effects against the six indication-gems,and antibacterial effect of 24 h ferments was stronger than that of 48 h.Co-fermentation would enhance the production of antibacterial substances except that lichenifomis inhibited the growth of Bacillus subtilis.