合浦珠母贝黏液细菌F35的鉴定及其抗菌物质分析

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 217-220.

合浦珠母贝黏液细菌F35的鉴定及其抗菌物质分析

张岩¹,吴燕燕²,李来好²,杨贤庆²

1.中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室， 2.上海海洋大学食品学院

收稿日期:2012-06-11 修回日期:2012-10-11 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 吴燕燕 E-mail:wuyy1028@yahoo.com.cn
基金资助:
广东省科技项目;广东省科技项目;海南省重点科技项目计划项目;国家科技支撑项目

Identification and Antibacterial Components of Bacterial Strain F35 Isolated from Pinctada fucata Mucus

张岩1,2，吴燕燕1,*，李来好1，杨贤庆1，陈胜军1，戚勃1

Received:2012-06-11 Revised:2012-10-11 Online:2012-11-15 Published:2012-11-09
Contact: WU Yan-Yan E-mail:wuyy1028@yahoo.com.cn

摘要/Abstract

摘要： 利用Zobell 2216E培养基从合浦珠母贝黏液中分离得到菌株F35，菌株对6种常见的食源性致病菌均有抑制作用。通过对菌株F35细菌形态观察、生理生化特性并结合16S rRNA基因序列分析，鉴定该菌为甲基营养型芽孢杆菌(Bacillus methylotrophicus)。其发酵液排除酸类物质和过氧化氢的干扰后，分别经过4种蛋白酶处理，蛋白酶酶解发酵液对指示菌的抑制作用均有不同程度的下降，表明菌株F35抗菌成分为蛋白或多肽类物质，具有开发为新型天然食品防腐剂的潜力。

关键词: 合浦珠母贝黏液, 细菌F35, 鉴定, 抗菌成分

Abstract: Bacterial strain F35, isolated from Pinctada fucata mucus using Zobell 2216E medium, had an inhibitory effect on six common foodborne pathogens. The strain was identified as Bacillus methylotrophicus based on its morphological, physiological and biochemical characteristics and 16S rRNA sequence. After removal of acids and hydrogen peroxide, its fermentation supernatant was treated separately with four proteases. Compared with the fermentation supernatant, all the resulting hydrolysats showed a decrease in inhibitory effect against Listeria monocytogenes. In conclusion, the antibacterial substances of strain F35 are protein or polypeptide and thus have great potential to be developed as new natural food preservatives.

Key words: Pinctada fucata mucus, bacteria F35, identification, antibacterial component

中图分类号:

Q 939.11+7

张?岩1,2，吴燕燕1,*，李来好1，杨贤庆1，陈胜军1，戚?勃1. 合浦珠母贝黏液细菌F35的鉴定及其抗菌物质分析[J]. 食品科学, 2012, 33(21): 217-220.

WU Yan-Yan Laihao LI Xianqing YANG. Identification and Antibacterial Components of Bacterial Strain F35 Isolated from Pinctada fucata Mucus[J]. FOOD SCIENCE, 2012, 33(21): 217-220.

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