一株具有抗菌活性芽孢杆菌HN-7的分离及抗菌活性研究

研究采用琼脂平板扩散试验，以单核增生李斯特氏菌（Listeria monocytogene）54002为指示菌，从湖南传统发酵豆制品中筛选 出1株对其具有明显抑制作用的芽孢杆菌（Bacillus sp.）HN-7，通过酸碱稳定性、酶敏感性、热稳定性及紫外稳定性试验，可初步推测 该抑菌物质是脂肽。 研究结果表明，菌株HN-7所产抗菌肽抑菌谱较宽，耐热、耐酸性强，对单增李斯特氏菌（Listeria monocytogenes）、 金黄色葡萄球菌（Staphylococcus aureus）、大肠杆菌（Escherichia coli）、藤黄微球菌（Micrococus luteus），枯草芽孢杆菌（Bacillus subtilis） 都具有抑制作用，并在121 ℃处理20 min、pH 2.0～12.0条件下仍具有抑菌活性。

Isolation and antibacterial activity of Bacillus sp. HN-7 with antibacterial activity

Using agar plate diffusion tests, a strain with obvious inhibitory effect on Listeria monocytogenes 54002 was screened from traditional fer- mented soybean products in Hunan. After acid-base stability, enzyme sensitivity, thermal stability and ultraviolet stability tests, the results showed that the antibacterial substance was preliminarily speculated as lipopeptide. The antimicrobial peptide produced by strain HN-7 had a broad spectrum of inhibition and was resistant to heat and acidity. It had inhibitory effect on L. monocytogenes, Staphylococcus aureus, Escherichia coli, Micrococus luteus and Bacillus subtilis, and still had antibacterial activity after treatment at 121 ℃ for 20 min at pH 2.0-12.0.