Preparation method for Bacillus amyloliquefaciens HRH 317 and antibacterial substances thereof

A technology for dissolving starch spores and antibacterial substances, applied in the field of microorganisms, can solve problems such as food safety problems that have not been well solved, human health threats, etc.

Inactive Publication Date: 2014-02-19
SHANXI AGRI UNIV
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  • Claims
  • Application Information

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Problems solved by technology

[0002] In recent years, the problem of food hygiene and safety has become more prominent, and the people's desire to eat safe and safe food is getting louder and louder, but the problem of food safety has not been well resolved
Food spoilage is usually caused by microorganisms, and the mildew of fruit and vegetable products is caused by fungi. At present, fungal cont

Method used

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  • Preparation method for Bacillus amyloliquefaciens HRH 317 and antibacterial substances thereof
  • Preparation method for Bacillus amyloliquefaciens HRH 317 and antibacterial substances thereof
  • Preparation method for Bacillus amyloliquefaciens HRH 317 and antibacterial substances thereof

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Embodiment 1

[0067] A strain of Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ) HRH.317, which was deposited in the General Microbiology Center of China Committee for Culture Collection of Microorganisms (CGMCC for short) on March 15, 2013, address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, Zip code 100101), classified as Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ), the deposit number is: CGMCC No.7314.

[0068] The bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ) HRH.317 was unintentionally isolated and screened from field soil. In beef extract peptone medium (beef extract 0.5g, peptone 1.0g, NaCl 0.5g, agar 1.5g, water 100mL, P H 7.2, 121°C, sterilized for 20 minutes) and cultured at 37°C for 24 hours at a constant temperature, the bacteria will form a large number of spores and form rod-shaped (0.9~1.4×2.7~3.9μm) prespore cells, arranged in single or in chains, Gram-positive;...

Embodiment 2

[0071] Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ) The preparation method of the bacteriostatic substance produced by HRH.317, at first Bacillus amyloliquefaciens HRH.317 is inoculated into the culture medium for fermentation (beef extract 0.5g, peptone 1.0g, NaCl 0.5g, water 100ml, pH 7.2, 121 ℃, sterilized for 20 min), at 37 °C, 160 r / min, cultured for 24 hours to obtain a fermentation broth; then the prepared fermentation broth was centrifuged at 5000 r / min for 20 min, and the supernatant was obtained to obtain the crude Liquid bacteriostatic substances.

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Abstract

The Bacillus amyloliquefaciens HRH 317 strain separated and screened from soil is preserved on March 15th, 2013, and the preservation number is CGMCC No. 7314. The strain is cultured in beef extract-peptone medium, The thalli form a large number of spores, the thalli are rod-shaped before the spores are formed, are arranged individually or in a chain, and are Gram-positive. After cluture for 3 days, the bacterial colonies are milk-white with a diameter of about 6.75mm and with wrinkles on the surfaces, have non-transparent optical characteristic, has projections and are rounded, and the edges are undulant or petaloid. During liquid standing culture, mycoderm is generated. After homology comparison with the 16SrDNA gene sequence of known strains, the homology with Bacillus amyloliquefaciens reaches 99%-100%. The phylogenetic tree of the 16 SrDNA sequence shows that the strain has the highest similarity with Bacillus amyloliquefaciens strain BGP20. After physiological and biochemical identification, the strain is identified as Bacillus amyloliquefaciens.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a new broad-spectrum antibacterial strain of Bacillus amyloliquefaciens and a method for preparing antibacterial substances produced therefrom. Background technique [0002] In recent years, the problem of food hygiene and safety has become more prominent, and the people's desire to eat safe and safe food has become more and more loud, but the problem of food safety has not been well resolved. One of the most important problems in food safety is food spoilage. According to the statistics of the World Health Organization (WHO), the global economic losses caused by food spoilage are as many as tens of billions of dollars every year. Food spoilage is usually caused by microorganisms, and the mildew of fruit and vegetable products is caused by fungi. At present, fungal control is mainly based on chemically synthesized preservatives and chemical pesticides. The environmental pollution ca...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P1/04C12R1/07
Inventor 郝林任淑娟郝利平
Owner SHANXI AGRI UNIV
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