枯草芽孢杆菌CCTCC M207209对食源性病原菌的抑制作用

采用杯碟法、对峙培养法和平板对扣法分别检测了枯草芽孢杆菌CCTCC M207209的活菌菌碟、无菌体发酵液、多糖提取液、蛋白质粗提液及其挥发性气体产物对金黄色葡萄球菌、肠球菌、化脓链球菌、大肠杆菌、沙门氏菌等食源性病原菌的抑制作用。结果表明，枯草芽孢杆菌CCTCC M207209的活菌菌碟和发酵液对所有参试病原菌均有显著抑制作用；蛋白质粗提液对除化脓链球菌以外的所有病原菌有显著抑制作用；挥发性气体产物对所有病原菌均无抑制作用；所有抑菌活性物质对金黄色葡萄球菌的抑制作用最强，初步确定其为蛋白类物质。

Antimicrobial activity of Bacillus subtilis CCTCC M207209 against food-borne pathogens

The antimicrobial effects of the agar plug, cell-free broth, polysaccharide extract, crude protein extract and volatile products of Bacillus subtilis CCTCC M207209 on food-borne pathogens, including Staphylococcus aureus, Enterococcus faecalis, Streptococcus pyogenes, Escherichia coli and Salmonella typhimurium, were investigated by cup-plate method, dual-culture plate method and two-sealed-base-plates method.The cell agar plug and cell-free broth showed significant inhibitory activity against all of the tested pathogens.The crude protein extract showed significant inhibitory activity to most pathogens, except for S.pyogenes.The volatile products of B.subtilis CCTCC M207209 had no inhibitory activity to all pathogens.S.aureus was the most sensitive pathogen to all antimicrobial substances, which was preliminarily identified as proteins.