CAJ | 학술논문

为了探讨芽孢杆菌21抑菌物质的稳定性及确定其抑菌主要成分，利用管碟法和硫酸铵沉淀法研究了代谢物对玉米圆斑病菌抑菌能力的变化。结果表明：经pH 4~9处理后，代谢产物对玉米圆斑病菌的抑制能力在60%~100%之间变化；经碱性蛋白酶和木瓜蛋白酶处理后，代谢产物对玉米圆斑病菌的抑制能力在70%~80%之间；但经胰蛋白酶和蛋白酶K处理后，抑菌能力变化不大，仍在95%以上；经40~90℃处理后，抑菌能力变化范围在67%~100%之间，随温度升高，抑菌能力有下降趋势，但当处理温度为100℃时，发酵液几乎没有抑菌效果；代谢物经30%~70%不同浓度的饱和硫酸铵沉淀后，蛋白类沉淀物均具有抑菌作用，其中以饱和度为60%的硫酸铵沉淀后的抑菌效果最好，抑菌半径可达1.0 cm。
위료탐토아포간균21억균물질적은정성급학정기억균주요성분，이용관설법화류산안침정법연구료대사물대옥미원반병균억균능력적변화。결과표명：경pH 4~9처리후，대사산물대옥미원반병균적억제능력재60%~100%지간변화；경감성단백매화목과단백매처리후，대사산물대옥미원반병균적억제능력재70%~80%지간；단경이단백매화단백매K처리후，억균능력변화불대，잉재95%이상；경40~90℃처리후，억균능력변화범위재67%~100%지간，수온도승고，억균능력유하강추세，단당처리온도위100℃시，발효액궤호몰유억균효과；대사물경30%~70%불동농도적포화류산안침정후，단백류침정물균구유억균작용，기중이포화도위60%적류산안침정후적억균효과최호，억균반경가체1.0 cm。
To explore the stability of antimicrobial ingredients of Bacillus subtilis 21 and to define the main components of fermentation,the cylinder-plate method and the ammonium sulfate precipitation method were used to study the inhibitory change of liquid broth fermentation to Bipolaris carbonum. The result showed that the inhibitory activity was retained from 60% to 100% after pH 4-9 treatment;the inhibitory activity was retained from 70% to 80% after by alkaline protease and papain treatment,but the inhibitory activity was retained over 95% after by trypsin and proteinase K treatment;the inhibitory activity changed from 67% to 100% after 40-90 ℃ treatment and the inhibitory activity was decreased as the temperature increasing,and the inhibitory activity disappeared when treatment temperature was at 100 ℃,Protein precipitates with 30% to 70% ammonium sulfate saturated strongly inhibited the mycelia growth of B. carbonum,in which the optimal concentration of ammonium sulfate was 60%,and the inhibition zone diameter was up to 1.0 cm.