Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (4): 146-152    DOI: 10.13995/j.cnki.11-1802/ts.022454
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
枯草芽孢杆菌YA215发酵螺旋藻渣产抑菌活性的工艺
付云1, 赵谋明1,2, 卢美杉1, 余炼1, 刘小玲1*
1(广西大学 轻工与食品学院,广西 南宁, 530004);
2(华南理工大学 食品学院,广东 广州, 510000)
Optimization of the production of antimicrobial using spirulina residue by Bacillus subtilis YA215 fermentation
FU Yun1, ZHAO Mouming1,2, LU Meishan1, YU Lian1, LIU Xiaoling1*
1(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China);
2(South China University of Technology, School of Food Science and Engineering, Guangzhou 510000, China)
下载:  HTML   PDF (1858KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为充分利用螺旋藻渣副产物,获得较佳的抗菌活性发酵产物,该文以团队筛选的枯草芽孢杆菌(Bacillus subtilis YA215)为发酵剂,对螺旋藻渣进行液态发酵。以发酵上清液中性蛋白酶活、多肽含量及对金黄色葡萄球菌(Staphylococcus aureus)抑菌率为指标,通过单因素实验、Plackett-Burman实验和正交试验,优化发酵工艺条件。结果表明,发酵初始溶液中,螺旋藻渣添加量15 g/L、果糖添加量10 g/L、NaCl添加量10 g/L、YA215接种量75 mL/L(发酵剂菌落含量为107~108CFU/mL)、pH 7.0,37 ℃摇床培养48 h(转速200 r/min),其发酵上清液中性蛋白酶活达到147.4 U/mL,多肽含量为16.8 mg/mL,对金黄色葡萄球菌抑菌率为64.6%,产生的抑菌圈直径大小为15.3 mm,且抑菌率与多肽含量正相关。螺旋藻渣可通过枯草芽孢杆菌YA215发酵获得良好抗菌性,提升其作为饲料配料的价值。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
付云
赵谋明
卢美杉
余炼
刘小玲
关键词:  枯草芽孢杆菌YA215  螺旋藻渣  中性蛋白酶  多肽含量  抑菌率    
Abstract: The purpose of this study was to make full use of the by-products of spirulina residue to obtain higher antimicrobial activity fermented products. In this study, Bacillus subtilis YA215 was selected as the seeding culture for spirulina residue fermentation. The neutral protease activity, polypeptide content and antimicrobial activity (against Staphylococcus aureus) of the supernatant were analyzed and used as indexes. Based on the indexes, the fermentation conditions were optimized using the single factor, Plackett-Burman, and orthogonal experiment methods. The optimized condition as follows: 1.5% (w/w) of spirulina residue, 1% (w/w) of fructose, 1% (w/w) of NaCl, and 7.5% (v/v) of YA215 starter culture (107-108 CFU/mL), pH 7.0 and under 37 ℃ for 48 h with agitation of 200 r/min. The results showed that the neutral protease activity of the fermentation supernatant reached 147.4 U/mL. Moreover, the polypeptide reached 16.8 mg/mL and antimicrobial rate was 64.6%. Meanwhile the diameter of the produced bacteriostatic circle was 15.3 mm. In addition, the antimicrobial activity was positively related to the polypeptide content. In summary, the spirulina residue can be fermented using Bacillus subtilis YA215 to obtain high antibacterial property. This product has a high potential value in feed application.
Key words:  Bacillus subtilis YA215    spirulina residue    neutral protease activity    poly peptide content    bacteriostatic rate
收稿日期:  2019-10-04                出版日期:  2020-02-25      发布日期:  2020-04-07      期的出版日期:  2020-02-25
基金资助: 广西壮族自治区科技攻关计划资助项目(AA17204075);广西科学基金资助项目(2016GXNSFEA380003)
作者简介:  硕士研究生(刘小玲教授为通迅作者,E-mail:1106133912@qq.com)
引用本文:    
付云,赵谋明,卢美杉,等. 枯草芽孢杆菌YA215发酵螺旋藻渣产抑菌活性的工艺[J]. 食品与发酵工业, 2020, 46(4): 146-152.
FU Yun,ZHAO Mouming,LU Meishan,et al. Optimization of the production of antimicrobial using spirulina residue by Bacillus subtilis YA215 fermentation[J]. Food and Fermentation Industries, 2020, 46(4): 146-152.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022454  或          http://sf1970.cnif.cn/CN/Y2020/V46/I4/146
[1] THENGODKAR R R M, SIVAKAMI S. Degradation of Chlorpyrifos by an alkaline phosphatase from the cyanobacterium Spirulina platensis[J]. Biodegradation, 2010, 21(4):637-644.
[2] 郑建仙. 二十一世纪的主导食品——功能性食品[J].广州食品工业科技,1995(2):15-17;21.
[3] 刘惠芳. 螺旋藻在饲料工业中的应用[J]. 猪业科学, 2001, 18(2):62-65.
[4] SCHALLMEY M, SINGH A, WARD O P. Developments in the use of Bacillus species for industrial production[J]. Canadian Journal of Microbiology, 2004, 50(1):1-17.
[5] 贾锐,陆兆新. 原桃胶中1株芽孢杆菌的分离鉴定及其主要抗菌物质[J]. 食品科学, 2016, 37(21):136-143.
[6] BACON C W, HINTON D M, MITCHELL T R, et al. Characterization of endophytic strains of Bacillus mojavensis and their production of surfactin isomers[J]. Biological Control, 2012, 62(1):1-9.
[7] PATHAK K V, KEHARIA H. Identification of surfactins and iturins produced by potent fungal antagonist,Bacillus subtilis K1 isolated from aerial roots of banyan (Ficus benghalensis) tree using mass spectrometry[J]. Biotech, 2014, 4(3):283-295.
[8] ZHENG G, SLAVIK M F. Isolation, partial purification and characterization of a bacteriocin produced by a newly isolated Bacillus subtilis strain[J]. Letters in Applied Microbiology, 1999, 28(5):363-367.
[9] GB 23527 —2009 蛋白酶制剂[S].北京:中国标准出版社,2009.
[10] 鲁伟,任国谱,宋俊梅. 蛋白水解液中多肽含量的测定方法[J]. 食品科学, 2005, 26(7):169-171.
[11] 张雯,卞丹,沈燕秋,等. 枯草芽孢杆菌抑菌活性物质鉴定、抑菌特性及发酵条件优化[J]. 中国食品学报, 2017, 17(12):105-115.
[12] WANG T, LIANG Y, WU M, et al. Natural products from Bacillus subtilis with antimicrobial properties[J]. Chinese Journal of Chemical Engineering, 2015, 23(4):744-754.
[13] 魏薇薇. 鱿鱼加工副产物的生物转化营养制品研究[D].舟山:浙江海洋大学,2017.
[14] 郝鹏飞. 辣椒叶“金花”菌发酵产物及活性研究[D].北京:北京中医药大学, 2013.
[15] LEE S Y, KIM K B W R, LIM S I, et al. Antibacterial mechanism of Myagropsis myagroides extract on Listeria monocytogenes[J]. Food Control, 2014, 42:23-28.
[16] 罗娟. 超声波对枯草芽孢杆菌液态发酵豆粕及其产物功能特性的影响[D]. 镇江:江苏大学,2016.
[17] 田苗苗,毛思宇,王伟. 响应面法优化液态发酵产多肽条件及其抗氧化性能初探[J]. 饲料工业, 2018, 39(14):51-57.
[18] 李晓飞,田锡炜,王永红. 拟干酪乳杆菌乳酸发酵培养基氮源优化[J]. 食品与发酵工业, 2015, 41(2):102-106.
[19] 李秀婷,赵进,鲁绯,等. 米曲霉固态发酵产酶条件及酶活力研究[J]. 中国酿造, 2009(2):26-28.
[20] 王銮,包怡红,康宁. 混菌固态发酵榛仁粕制备降血压肽工艺优化研究[J]. 中国粮油学报, 2018, 33(12):43-49.
[21] TANG W, YUAN H, ZHANG H, et al. An antimicrobial peptide screened from casein hydrolyzate by Saccharomyces cerevisiae cell membrane affinity method[J]. Food Control, 2015, 50:413-422.
[22] 鞠光荣,王雪峰,王立峰,等.混菊固态发酵菜籽的制备菜籽肽的菌种筛选[J].食品与发酵工业,2011,37(9):104-108.
[23] 陈旋,杨国琴,高书彦,等. 响应曲面优化苦荞多肽固态发酵工艺及其抗菌活性研究[J]. 食品与发酵科技, 2018,54(1):30-38.
[1] 卢超, 陈景鲜, 王国霞, 陈刚, 李春阁, 王会鱼. 枯草芽孢杆菌L07产中性蛋白酶发酵条件优化[J]. 食品与发酵工业, 2020, 46(16): 148-153.
[2] 王焙, 张登科, 史咏梅, 吴迪迪, 李勇勇, 娄永江. 鲣鱼暗色肉抗菌肽的制备及分离纯化[J]. 食品与发酵工业, 2019, 45(19): 104-111.
[3] 桂丽,孙谧,刘均忠,王伟. 中性蛋白酶发酵液脱色工艺优化[J]. 食品与发酵工业, 2016, 42(8): 92-.
[4] 李洪康,李由然,李赢,顾正华,丁重阳,石贵阳,张梁. 枯草芽孢杆菌产中性蛋白酶发酵条件优化[J]. 食品与发酵工业, 2016, 42(5): 102-.
[5] 张欣,刘勇,李金霞,程池. 中性蛋白酶生产菌种AS1.398的多相复核鉴定[J]. 食品与发酵工业, 2015, 41(5): 54-.
[6] 李莹影,宋贤良,张静. N掺杂改性P25抑菌材料的制备及其可见光催化抑菌活性的研究[J]. 食品与发酵工业, 2015, 41(4): 12-.
[7] 胡怀容,张友华,唐萍,鲜欣言,李明元. 防腐剂对低盐腌制大头菜中腐败菌的抑制效果[J]. 食品与发酵工业, 2014, 40(10): 103-107.
[8] 吴金松,郑炯,阚建全. 酶法辅助提取大叶麻竹笋多糖[J]. 食品与发酵工业, 2014, 40(08): 258-262.
[9] 赵世光,方林明,王林,尹若春. 单甲氧基聚乙二醇修饰中性蛋白酶的制备及特性研究[J]. 食品与发酵工业, 2014, 40(02): 160-163.
[10] 姚粟, 张明娟, 刘勇, 信春晖, 许玲, 张柏林, 程池,. 芝麻香型白酒高温大曲嗜热功能菌的筛选与鉴定[J]. 食品与发酵工业, 2013, 39(07): 18-23.
[11] 蔺立杰,赵媛,王建中,王丰俊. 核桃酱油制曲条件的优化[J]. 食品与发酵工业, 2012, 38(05): 96-100.
[12] 陈鸿图,傅金磊,杨月明,梁颖婕,谢文化,朱明军. 枯草芽孢杆菌产中性蛋白酶的特性及补料研究[J]. 食品与发酵工业, 2012, 38(03): 43-48.
[13] 倪海晴,陶文沂. 添加剂对成曲酶活力和酱油质量的影响[J]. 食品与发酵工业, 2011, 37(01): 82-85.
[14] 李鸿健,迟玉杰,杨梅,董世建. 酶法改善蛋清粉起泡功能的工艺研究[J]. 食品与发酵工业, 2010, 36(09): 75-79.
[15] 徐微,赵新淮. 酪蛋白水解物的中性蛋白酶修饰及其ACE抑制活性[J]. 食品与发酵工业, 2010, 36(05): 17-22.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn