A Bacillus spp. Strain against Penicillium expansum: Screening, Identification, Phylogenetic Analysis and Activity of Extracellular Antibacterial Substances from It

doi:10.7506/spkx1002-6630-201115035

Abstract

Abstract: In order to obtain a Bacillus spp. that can protect post-harvest fruits from blue mould and patulin, plate confrontation test and double layer agar diffusion method were used for strain screening in this study. The Bacillus strain LPL-T12 isolated from oolong tea exhibited the best antibacterial effect, whose fermentation supernatant had an inhibitory zone diameter of (22.74 ± 0.44) mm against Penicillium expansum 3.3703. In addition, LPL-T12 was identified as Bacillus amyloliquefaciens through morphological observation, physiological and biochemical experiments, 16S rDNA sequence analysis and specific PCR amplification. After the fermentation supernatant of the strain was subjected to ammonium sulfate precipitation and dialysis against several different pore-size membranes, a thermosensitive protein with molecular weight of more than 8000 D was obtained based on antibacterial activity analysis, protease hydrolysis and heating treatment.

Key words: Penicillium expansum, Bacillus spp., screening, identification, antibacterial substance

CLC Number:

TS201.3

KONG Wei-jia，WANG Yang，SHANG Nan，ZHANG Bao，LI Ping-lan. A Bacillus spp. Strain against Penicillium expansum: Screening, Identification, Phylogenetic Analysis and Activity of Extracellular Antibacterial Substances from It[J]. FOOD SCIENCE, 2011, 32(15): 153-157.

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A Bacillus spp. Strain against Penicillium expansum: Screening, Identification, Phylogenetic Analysis and Activity of Extracellular Antibacterial Substances from It

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