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耐受性和热稳定性, 以及对口腔中常见乳杆菌属生长的影响。结果表明, P.bovis BD3526发酵12 h后进入稳定期, 在36 h时活性达到4.58 ×108 CFU/mL、pH值5.20, 对Streptococcus mutans ATCC35668抑菌圈直径为(21.27±0.71)mm。该发酵上清液对口腔中常见的有益菌(植物乳杆菌和干酪乳杆菌)无抑菌活性, 但对链球菌属微生物抑制作用明显。目标抑菌物质具有良好的热稳定性和pH稳定性、对消化系统蛋白水解酶和过氧化氢酶不敏感;经链霉蛋白酶处理后抑菌活性消失, 表明该抑菌物质的化学结构中含有肽类成分。P.bovis BD3526代谢麦麸合成的抑菌物质对S.mutans ATCC35668具有强烈抑制且稳定的抑制效果, 这为将来开发特异性功能食品配料或口腔护理产品奠定了理论基础。
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.
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