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Paenibacillus sp. bacteriocin extract, and preparation method and application thereof

A technology of Paenibacillus and Bacillus, applied in the field of Paenibacillus bacteriocin extract and its preparation, can solve the problems of insufficient source, high preparation cost, poor bacteriocin stability, etc., and achieves wide source, low cost and excellent application value Effect

Active Publication Date: 2015-07-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved in the present invention is to provide a Bacillus genus bacteriocin extract and its preparation method and application in view of the poor stability of the existing bacteriocins, high preparation costs and insufficient sources.

Method used

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  • Paenibacillus sp. bacteriocin extract, and preparation method and application thereof
  • Paenibacillus sp. bacteriocin extract, and preparation method and application thereof
  • Paenibacillus sp. bacteriocin extract, and preparation method and application thereof

Examples

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Embodiment 1

[0030] The preparation of embodiment 1 Paenibacillus bacteriocin extract and the detection of antibacterial effect

[0031] 1. Materials and methods

[0032]Preparation of seeds (fermentation strains): freeze-dried powder of Paenibacillus sp. (the preservation number of Paenibacillus sp. is CGMCC No.8333 for the source of the strain, please refer to the Chinese patent publication number CN103740618A) Dissolve with a small amount of sterile distilled water, use an inoculation loop to take a ring and streak it on TYC solid medium (purchased from OXOID Co., UK), take it out after aerobic culture at 30°C for 48 hours, pick a single colony with an inoculation loop and put it into 10mL TYC liquid Culture medium (purchased from OXOID Co., UK), use a vortex shaker to evenly disperse the colonies in the liquid medium, take it out after 24 hours of shaking culture at 30°C and 180rpm, and inoculate it in TYC liquid culture with a 2% (volume percentage) inoculum culture medium (purchased...

Embodiment 2

[0045] The preparation of embodiment 2 Paenibacillus bacteriocin extract and the detection of antibacterial effect

[0046] 1. Materials and methods:

[0047] Preparation of tomato juice medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to extract the juice, boiled for 10 minutes, centrifuged at 4000g for 10 minutes to get the supernatant, adjusted to pH 8.0, sterilized at 135°C for 10 minutes, cooled to room temperature , to obtain sterile tomato juice medium.

[0048] Other materials and methods are the same as in Example 1.

[0049] 2. Preparation of Paenibacillus bacteriocin extract

[0050] Paenibacillus sp. was inoculated in a tomato juice medium with pH 8.0 at an inoculum of 1% (volume percentage), cultured with shaking at 37°C and 100 rpm for 72 hours to obtain a fermented liquid, and the fermented liquid was centrifuged at 10,000 g for 8 min to obtain The supernatant was ultrafiltered (Mwco=8,000Da) to obtain the low m...

Embodiment 3

[0057] The preparation of embodiment 3 Paenibacillus bacteriocin extract and the detection of antibacterial effect

[0058] 1. Materials and methods are the same as in Example 1.

[0059] Preparation of tomato juice medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to extract the juice, boiled for 5 minutes, centrifuged at 8000g for 10 minutes to get the supernatant, adjusted to pH 7.0, sterilized at 121°C for 20 minutes, cooled to room temperature , to obtain sterile tomato juice medium.

[0060] Other materials and methods are the same as in Example 1.

[0061] 2. Preparation of Paenibacillus bacteriocin extract

[0062] Paenibacillus sp. was inoculated into a tomato juice medium with pH 7.0 at an inoculum size of 2% (volume percentage), cultured at 30°C and 180rpm with shaking for 48 hours to obtain a fermented liquid, and the fermented liquid was centrifuged at 12,000 g for 5 min to obtain The supernatant was ultrafiltered ...

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Abstract

The invention discloses a Paenibacillus sp. bacteriocin extract, and a preparation method and application thereof. The preparation method comprises the following steps: (1) inoculating Paenibacillus sp. into a tomato juice culture medium, and carrying out shake culture to obtain a fermentation liquid; and (2) centrifuging the fermentation liquid obtained in the step (1), taking the supernatant, ultrafiltering, taking the low-molecular part, and carrying out freeze-drying. The preparation of the bacteriocin extract at present is dependent on the chemically synthesized culture medium. The research of the bacteriocin extract prepared from tomato juice is not reported yet. The tomato juice culture medium is used as a natural fermentation culture medium in preparing the bacteriocin extract for the first time, and thus, the product has higher food safety. By using the tomato as the raw material, the Paenibacillus sp. bacteriocin extract has the advantages of wide sources and low cost. The fermentation strain is the single Paenibacillus sp. strain. The technique is beneficial to standardization of the product quality and cost control on industrial large-scale production.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a Paenibacillus bacteriocin extract and a preparation method and application thereof. Background technique [0002] Bacteriocins are substances with antibacterial activity produced by certain bacteria, and their main components are polypeptides, proteins or protein complexes, which were first proposed by Jacob in 1953. In recent years, the negative effects brought about by the popularization and even abuse of broad-spectrum antibiotics have become increasingly prominent, and the research on new antibiotic substitutes is imminent. Bacteriocins, as protein substances, are highly safe because they can be degraded by proteases, so they have received more and more attention. Although the currently developed bacteriocin (Nisin) has a very high antiseptic and antibacterial application value, due to the characteristics of Nisin itself (stable properties under low pH conditions, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00A23L3/3463C12R1/01
Inventor 郭本恒韩瑨吴正均高彩霞吴江
Owner BRIGHT DAIRY & FOOD CO LTD
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