Preparation method of bacillus subtilis HJDA32 and bacteriocin generated by bacillus subtilis HJDA32

Abstract

A bacillus subtilis HJDA32 strain is preserved on September 25, 2012 with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.6624, which is separated from solid fermentative substrate of vinegar in the Shanxi province Qingxu mature vinegar plant. The strains are cultured in a beef extract peptone basic medium and arranged in pole, single, paired or chained shape with the size between 0.6-0.85mu m*1.5-3.5mu m, and have capsules; elliptical spores are cultured on a raw spore culture medium; the strain is identified to be bacillus subtilis through catalase and carbon source utilization test, gelatin hydrolysis, starch hydrolysis, ethanol oxidation, acetic acid oxidation and other physiological and biochemical identifications and 16SrDNA (deoxyribonucleic acid) phylogenetic analysis; and the bacillus subtilis HJDA32 strain is used as a production strain, cultured with fermenting culture fluid, and subjected to centrifuge, ammonium sulfate powder salting out and centrifuge to obtain the bacteriocin. The bacteriocin is wide in antimicrobial spectrum and high in bacteriostatic activity, can inhibit various food-borne pathogenic bacteria, as well as gram positive and gram negative bacteria causing food spoilage, and can be used in food preservatives.

Description

technical field [0001] The invention relates to the field of microbes, in particular to a new strain of Bacillus subtilis and a preparation method of the bacteriocin produced by it, which can inhibit Gram-positive and Gram-negative bacteria. Background technique [0002] Food safety is an important topic worldwide. At present, one of the main methods to solve food safety is to add chemical preservatives, but long-term studies have found that excessive consumption of preservatives has adverse effects on blood pressure, heart, kidneys, etc., and even some chemical preservatives are carcinogenic, teratogenic and easily cause problems such as food poisoning. Thermal sterilization is also one of the important methods to kill microorganisms in food processing, but for some low-temperature products, such as low-temperature meat products, if the heating temperature is too high, the color and flavor will change significantly, and the nutritional value will also be greatly reduced. ...

AI Technical Summary

Problems solved by technology

At present, one of the main methods to solve food safety is to add chemical preservatives, but long-term studies have found that excessive consumption of preservatives has adverse effects on blood pressure, heart, kidneys, etc., and even some chemical preservatives are carcinogenic, teratogenic and easily cause food poisoning

Thermal sterilization is also one of the important methods of killing microorganisms in food processing, but for some low-temperature products, such as low-temperature meat products, if the heating temperature is too high, the color and flavor will change significantly, and the nutritional value will also be greatly reduced

Other physical methods: such as ultraviolet disinfection, filter sterilization, cobalt 60 irradiation, etc., have no toxic effect on the human body, but when the package is opened, there is a possibility of re-contamination and corruption

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