| 解淀粉芽胞杆菌JDF-6液态发酵条件优化及抑菌蛋白的分析 |
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| 引用本文： | 胡飞,胡本进,周子燕,徐丽娜,苏卫华,苏贤岩.解淀粉芽胞杆菌JDF-6液态发酵条件优化及抑菌蛋白的分析[J].中国生物防治学报,2017(4):561-570. |
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| 作者姓名： | 胡飞 胡本进 周子燕 徐丽娜 苏卫华 苏贤岩 |
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| 作者单位： | 安徽省农业科学院植物保护与农产品质量安全研究所,合肥,230031 |
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| 基金项目： | 安徽省农业科学院院长青年创新基金项目(16B1121)，安徽稻麦(油)轮作区水稻化肥农药减施增效技术集成与示范(2016YFD0200806) |
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| 摘 要： | 为探讨解淀粉芽胞杆菌JDF-6液体发酵条件及抑菌蛋白性质,以菌量和抑菌蛋白粗提液活性为指标,采用单因素和正交试验对菌株的最适发酵培养基成分及发酵条件进行优化,同时通过硫酸铵沉淀法提取抑菌蛋白粗提液,并进行稳定性试验。结果表明,菌株JDF-6最适培养基配比为3.0%蔗糖,1%酵母粉,2%茶渣饼,0.3%硫酸锰;最适发酵条件为发酵时间120 h,发酵温度30℃,初始p H 6.5~7.0,接种量5%,250 m L装液量为100 m L。优化后菌株JDF-6抑菌活性提高51.6%,经50%饱和度硫酸铵沉淀获得的抑菌蛋白的粗提液对蛋白酶、高温(100℃以上)、紫外光(光照8 h以上)敏感,抑菌活性均下降。
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| 关 键 词： | 解淀粉芽胞杆菌 抑菌蛋白粗提液 发酵 优化 稳定性 |
Optimizing Fermentation Condition for Bacillus amyloliquefaciens JDF-6 and Analysis of Antifungal Proteins |
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| HU Fei,HU Benjin,ZHOU Ziyan,XU Lina,SU Weihua,SU Xianyan.Optimizing Fermentation Condition for Bacillus amyloliquefaciens JDF-6 and Analysis of Antifungal Proteins[J].Chinese Journal of Biological Control,2017(4):561-570. |
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| Authors: | HU Fei HU Benjin ZHOU Ziyan XU Lina SU Weihua SU Xianyan |
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| Abstract: | To investigate the best condition for liquid fermentation of Bacillus amyloliquefaciens JDF-6 and the characteristics of antifungal proteins,the liquid fermentation medium and fermentation conditions were optimized by the single factor experiments and orthogonal experiments;crude proteins were extracted by using ammonium sulphate precipitation,and the protease stability,light stability and thermal stability were determined.Results indicated that the optimum medium for Bacillus amyloliquefaciens JDF-6 was 3.0％ sucrose,1％ yeast extract powder,2.0％ oil-tea-cake,0.3％ MnSO4.The optimal fermentation conditions were fermentation time for120 h,temperature at 30 ℃,pH at 6.5-7.0,5％ inoculation quantity,with 10 mL/250 mL medium capacity.Inhibitory activity of crude proteins from strain JDF-6 increased 51.6％,under the optimum fermentation medium and culture conditions.Crude proteins which extracted from strain JDF-6 by using 50％ ammonium sulphate for precipitation were sensitive to proteinase,high temperature (＞ 100 ℃) and UV light (＞ 8 h),with inhibitory activity decreased. |
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| Keywords: | Bacillus amyloliquefaciens crude proteins fermentation optimize stability |
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