Brevibacillus laterosporus, antibacteriallipopeptide and application thereof to agriculture and food

Abstract

The invention discloses brevibacillus laterosporus, antibacterial lipopeptide and application thereof to agriculture and food, and belongs to the technical field of biology. The brevibacillus laterosporus is obtained by separating from a farmland of Nanjing; the brevibacillus laterosporus is cultured in an LB liquid medium, and can be fermented to produce the antibacterial lipopeptide, wherein theproduced antibacterial lipopeptide is two kinds of the antibacterial lipopeptide with a primary structure composed of two amino acid sequences, and the antibacterial lipopeptide is obtained through three times of separation, purification and identification. Through determination, the antibacterial lipopeptide has a wide antimicrobial spectrum and good thermal stability and pH stability, and can be widely applied to the field of food and agriculture.

Description

technical field [0001] The invention relates to a Brevibacillus lateralosporus, an antibacterial lipopeptide and its application in agriculture and food, and belongs to the field of biotechnology. Background technique [0002] In the food industry, the anticorrosion and preservation of food is always an important problem to be solved urgently. According to FDA statistics, about 10%-20% of the food in the world is lost every year due to various spoilage, and microorganisms play a decisive role in the process of food spoilage. Aiming at the problem of food spoilage caused by microorganisms, we adopt different methods to control the microorganisms in food. However, the commonly used high-temperature sterilization method will have adverse effects on the texture, flavor and nutrition of food, and the method of adding chemical preservatives will have an impact on human health. Natural food preservatives are still one of the important measures for food preservation because they a...

AI Technical Summary

Problems solved by technology

[0005] Although there are many studies on microbial natural preservatives from different sources such as lactic acid bacteria bacteriocins and antibacterial lipopeptides at home and abroad, there are few practical applications in the food industry. Unsatisfactory, unstable antibacterial performance, especially the high price, low yield and uncertain safety, it is still difficult to replace the role and status of chemical preservatives

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