FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13 ): 233-236.doi: 10.7506/spkx1002-6630-201013053

• Bioengineering • Previous Articles     Next Articles

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*   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2010-04-01 Online:2010-07-01 Published:2010-12-29
  • Contact: LI Ping-lan E-mail:lipinglan@cau.edu.cn

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

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