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从发酵大豆食品中分离得到的EMD17的抗菌活性及其作为发酵剂的潜在用途。

Antimicrobial activity of EMD17 isolated from and potential use as a starter for fermented soy foods.

作者信息

Lee Jae Yong, Shim Jae Min, Yao Zhuang, Liu Xiaoming, Lee Kang Wook, Kim Hyun-Jin, Ham Kyung-Sik, Kim Jeong Hwan

机构信息

1Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea.

3Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea.

出版信息

Food Sci Biotechnol. 2016 Apr 30;25(2):525-532. doi: 10.1007/s10068-016-0073-z. eCollection 2016.

DOI:10.1007/s10068-016-0073-z
PMID:30263301
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6049179/
Abstract

A strain with antimicrobial activity was isolated from and identified as amyloliquefaciens. Filtered culture supernatants of EMD17 strongly inhibited growth of ATCC14579, ATCC19111, and an ochratoxin (OTA) producing spp. The antimicrobial activity was not decreased by heat, pH, and proteases treatment, indicating a non-proteinous nature of the antimicrobial substance. A EMD17 culture added to a ATCC14579 culture killed cells completely in 6 h, showing the bacteriocidal effect. The gene encoding surfactin synthetase A was detected using PCR, indicating that surfactin might be the responsible agent. Genes encoding fengycin and iturin were also detected. MS indicated production of lipopeptides, including surfactin. and were prepared using EMD17 as a starter and growth of spiked cells was completely inhibited.

摘要

从[具体来源]中分离出一株具有抗菌活性的菌株,鉴定为解淀粉芽孢杆菌。EMD17的过滤培养上清液强烈抑制了藤黄微球菌ATCC14579、金黄色葡萄球菌ATCC19111以及一株产赭曲霉毒素(OTA)的曲霉属菌株的生长。抗菌活性不受加热、pH值和蛋白酶处理的影响,表明抗菌物质具有非蛋白质性质。添加到藤黄微球菌ATCC14579培养物中的EMD17培养物在6小时内完全杀死了细胞,显示出杀菌作用。使用PCR检测到编码表面活性素合成酶A的基因,表明表面活性素可能是起作用的因子。还检测到了编码丰原素和伊枯草菌素的基因。质谱分析表明产生了包括表面活性素在内的脂肽。以EMD17作为发酵剂制备了[具体产品1]和[具体产品2],加标的[具体目标菌]细胞的生长被完全抑制。

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