摘要
目的:对番茄早疫病菌拮抗菌ZJNU27发酵液稳定性进行分析,从而为抑菌活性物质的分离纯化提供一定理论依据。方法:以番茄早疫病菌为指示菌,采用杯碟法测定发酵液的热稳定性、酸碱稳定性及光稳定性。结果:拮抗菌发酵液抑菌活性随着温度升高而降低,90℃时抑菌圈直径减至2.70cm,121℃时则无抑菌活性。随着酸碱性增强,抑菌活性均呈逐步下降趋势,但在pH 2.63和pH 10.52下抑菌圈直径仍有3.57cm和3.28cm。紫外光照射4h后,拮抗菌发酵液抑菌圈直径仍有3.13cm。自然光照射9h后,拮抗菌发酵液抑菌活性与对照无显著差异。结论:番茄早疫病菌拮抗菌ZJNU27发酵液具有较强的热稳定性、酸碱稳定性和光稳定性,具有一定开发价值和应用前景。
Objective：The stability of fermentation broth produced by antagonistic strain ZJNU27 against Alternaria solani was analysis, which could provide a certain theoretical basis for separation and purification of bacteriostatic activity material in the fermentation broth. Method：Ahernaria solani was used as the indicator bacteria,and the thermal stability,acid and alkali stability and light stability of fermentation broth were determined by using cylinder plate method. Result：As the temperature rose, the antibacterial activity of fermenta- tion broth produced by antagonistic strain decreased. The inhibition zone diameter of fermentation broth reduced to 2. 70 cm at 90℃, and it had no antibacterial activity at 121℃. The antibacterial activity decreased with the acid and alkaline enhancement,but their inhibition zone diameters at pH 2.63 and pH 10. 52 were still 3.57 cm and 3.28 cm separately. The inhibition zone diameter of fermentation broth wasstill 3. 13cm after it was irradiated with ultraviolet light for 4 hours. The antibacterial activity of fermentation broth irradiated with natural light for 9h had no significant difference from the control. Conclusion： The fermentation broth of antagonistic strain ZJNU27 had better thermal stability, acid and alkali stability and light stability, and it had certain development value and application prospect.
出处
《生物技术》
CAS
CSCD
北大核心
2012年第6期74-77,共4页
Biotechnology
基金
浙江师范大学博士科研启动资金(ZC304010094)
2010年度浙江师范大学校级科研项目(KYJ06Y10193)资助~~
关键词
番茄早疫病菌
拮抗菌
稳定性
杯碟法
Alternaria solani
antagonistic bacteria
stability
cylinder plate method
