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解淀粉芽孢杆菌B15产脂肽的分离鉴定及抑菌机理 被引量:9

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摘要 从葡萄表皮分离获得1株对霉菌具有明显抑制作用的解淀粉芽孢杆菌B15,对其发酵液经过酸沉、Sephadex LH-20层析柱,对抑菌脂肽的特性进行研究。结果发现,该菌株产脂肽对葡萄灰霉病菌有较好的抑制效果,60-100℃处理或p H值为2~10的脂肽对灰霉病菌的抑菌活性几乎没有影响;脂肽有效最低抑菌浓度为0.017 mg/m L。经高效液相色谱法(HPLC)和质谱分析发现,解淀粉芽孢杆菌B15产脂肽主要活性成分为iturin A、fengycin。
出处 《江苏农业科学》 北大核心 2016年第5期186-189,共4页 Jiangsu Agricultural Sciences
基金 中国食品发酵工业研究院博士生专项基金
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