Inhibition effect of extract from fermented wheat bran by Paenibacillus bovis BD3526 on Streptococcus mutans
FENG Huafeng1,2, HAN Jin1, WANG Xiaohua1, WU Zhengjun1*
1(State Key Laboratory of Dairy Biotechnology, Shanghai Dairy Bioengineering Technology Research Center, Food Safety and Nutrition Collaborative Innovation Center, Dairy Research Institute of Bright Dairy Co., Ltd., Shanghai, 200436, China) 2(Department of Quality and Safety, Shanghai Business School, Shanghai 200235, China)
Abstract: 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 fromwheat 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.
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2021, Vol. 47 
