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Antifungal Characterization of Bacillus amyloliquefaciens Q-12
Author(s): 
Pages: 47-50
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  解淀粉芽孢杆菌抗真菌性质抑菌活性;
Abstract: 从土壤中分离到的解淀粉芽孢杆菌Q-12在生长过程中产生的抗菌活性物质,能够强烈抑制镰刀菌、曲霉、青霉、毛霉等能引起食品腐败的真菌.受到抑制的真菌菌丝生长速度明显变慢,并且菌丝的形态发生变化.Q-12的发酵液经过(NH4)2SO4沉淀得到的粗提产物对热稳定,121℃高压灭菌15 min仍能保持很高的活性,易溶于水及极性有机溶剂,经非极性有机溶剂萃取后,保留在水相的活性物质活性变化不大,在较宽的pH值范围内都具有很高的抗菌活性,并且对蛋白酶K、胃蛋白酶、木瓜蛋白酶不敏感.
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