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A kind of Paenibacillus bacteriocin extract and its preparation method and application

A technology of Paenibacillus and Bacillus, applied in the field of Paenibacillus bacteriocin extract and its preparation, can solve the problems of insufficient sources, high preparation costs, and poor stability of bacteriocins, and achieve wide sources, low cost, and excellent application value Effect

Active Publication Date: 2018-04-27
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.

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  • A kind of Paenibacillus bacteriocin extract and its preparation method and application
  • A kind of Paenibacillus bacteriocin extract and its preparation method and application
  • A kind of Paenibacillus bacteriocin extract and its preparation method and application

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 medium with an inoculum of 2% (volume percentage) (purchased from OXOID ...

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 bacillus genus bacteriocin extract, a preparation method and application thereof. Wherein said preparation method comprises the following steps: (1) inoculating Paenibacillus sp. in a tomato juice medium and shaking culture to obtain a fermented liquid; (2) centrifuging the fermented liquid obtained in step (1) to obtain the supernatant, The low molecular fraction was obtained by ultrafiltration and freeze-dried. At present, the preparation of bacteriocin extract relies on chemical synthesis medium, and the research of using tomato juice to prepare bacteriocin extract has not been reported. The present invention applies tomato juice medium as a natural fermentation medium to bacteriocin for the first time. The preparation of the extract, so its products have higher food safety. The raw material of the Paenibacillus bacteriocin extract is tomato, which has wide sources and low cost, and the fermentation strain is a single strain of Paenibacillus. The above-mentioned process is beneficial to standardization of product quality and cost control of large-scale industrial 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 Patents(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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