贝莱斯芽胞杆菌JK19发酵液稳定性及抑菌物质初步分析

doi:10.16409/j.cnki.2095-039x.2021.06.010

摘要/Abstract

摘要： 本研究以具有自主知识产权的一株对番茄青枯病菌有较好抑菌效果的贝莱斯芽胞杆菌JK19为研究对象。通过TTC双层板平板对峙测定菌株JK19发酵上清液对温度、pH、酶及紫外照射等处理下抑菌效果及稳定性，进而对其拮抗活性物质进行了初步分析。结果表明菌株JK19发酵上清液抑菌圈直径在温度超过80℃时显著下降；不耐强酸强碱，适宜pH为4.0~10.0；不受胃蛋白酶、胰蛋白酶，蛋白酶K和脂肪酶的影响；紫外照射4 h与对照无显著差异，说明菌株JK19具有较强的抑菌稳定性和抑菌活性。使用基质辅助激光解吸电离飞行时间质谱（MALDI-TOF-MS）和GC-MS/MS技术初步分析了具有抑菌作用的物质，推测菌株JK19可能通过产生杆菌霉素D、环二肽等拮抗物质抑制青枯病菌的生长，这为开发新型生物农药奠定理论基础。

关键词: 贝莱斯芽胞杆菌, 稳定性, 抑菌物质, 番茄青枯病

Abstract: In this study, a strain of Bacillus velezensis JK19 with independent intellectual property rights was taken as the research object, which has good antibacterial effect on tomato bacterial wilt, The antibacterial effect and stability of fermentation supernatant of strain JK19 under different temperatures, pH conditions, enzyme treatments and UV irradiation were determined by TTC double-layer plate confrontation, and the antagonistic substances were preliminarily analyzed. The results showed that the diameter of the inhibition zone in the supernatant of strain JK19 decreased significantly when the temperature exceeded 80℃. The antimicrobial substances were not resistant to strong acid and alkali, and the appropriate pH was 4.0~10.0. They were not affected by pepsin, trypsin, protease K and lipase treatment. There was no significant difference between strain JK1 and control under UV irradiation for 4h, indicating that strain JK19 had strong antibacterial stability and antibacterial activity. Matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS) and GC-MS/MS were used to analyze the antimicrobial substances. It was speculated that strain JK19 might inhibit the growth of bacterial wilt by producing bacitromycin D, cyclodipeptide and other antagonistic substances, which laid a theoretical foundation for the development of new biological pesticides.

Key words: Bacillus velezensis, stability, antibacterial material, tomato bacterial wilt

中图分类号:

S476

黄伟, 张丽娟, 秦新政, 王宁, 王玮. 贝莱斯芽胞杆菌JK19发酵液稳定性及抑菌物质初步分析[J]. 中国生物防治学报, 2022, 38(1): 73-80.

HUANG Wei, ZHANG Lijuan, QIN Xinzheng, WANG Ning, WANG Wei. Preliminary Analysis of Stability and Antimicrobial Substances in Fermentation Broth of Bacillus velezensis JK19[J]. Chinese Journal of Biological Control, 2022, 38(1): 73-80.

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