牛类芽孢杆菌BD3526发酵麦麸抑制变形链球菌的特性

研究牛类芽孢杆菌(Paenibacillus bovis)BD3526抑制变形链球菌(Streptococcus mutans)ATCC35668的特性,拓宽P.bovis BD3526代谢产物的抑菌用途.主要研究P.bovis BD3526在麦麸培养基中的发酵特性和发酵上清液对蛋白水解酶和过氧化氢酶的敏感性、不同pH...

Inhibition effect of extract from fermented wheat bran by Paenibacillus bovis BD3526 on Streptococcus mutans

The inhibitory properties of Paenibacillus bovis BD3526 fermentation extract on Streptococcus mutans ATCC35668 was studied,to broaden the bacteriostatic uses of P.bovis BD3526 metabolites.The fermentation characteristics of P.bovis BD3526 in wheat bran(WR)medium,the sensitivity of the fermentation broth supernatant to proteolytic enzymes and catalase,pH tolerance,thermal stability,and the influence on oral Lactobacillus were tested.After 12 h fermentation,P.bovis BD3526 was at the stationary phase.At 36 h,the viable count of strain P.bovis BD3526 reached 4.58×10⁸ CFU/mL,pH 5.20,and the inhibition zone diameter for S.mutans ATCC35668 was(21.27±0.71)mm.The fermentation broth supernatant has no antibacterial activity against Lactobacillus plantarum and Lactobacillus casei,but has obvious inhibitory effect on Streptococcus species.The target bacteriostatic substance had good thermal and pH stability,and were not sensitive to the proteolytic enzymes and catalase from the digestive system;the antibacterial activity disappeared after the pronase treatment,indicating that the chemical structure of the substance contains peptide ingredients.The bacteriostatic substance from wheat bran fermentation by P.bovis BD3526 has a strong and stable inhibitory effect on S.mutans ATCC35668,which lays a theoretical foundation for the future development of specific functional food ingredients and oral care products.