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中国生物工程杂志

China Biotechnology
China Biotechnology
China Biotechnology  2014, Vol. 34 Issue (10): 61-66    DOI: 10.13523/j.cb.20141010
    
Study of the Antibacterial Peptides Produced by Bacillus amyloliquefaciens KN-BL-1 and Its Fermented Soybean Meal
CHEN Jie-mei, ZHANG Can-hui, AI Tian
College of Life Science and Technology, Jinan University, Guangzhou 510632, China
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Abstract  

The inhibitory effect of Bacillus amyloliquefaciens KN-BL-1 and its fermented soybean meal were compared by oxford cup method. The crude peptides which separated by acid-precipitation were determined as the effective antibacterial ingredients. In order to study the inhibitory effect of each component of the crude peptides, DEAE-Sepharose ion exchange chromatography and Sephadex G-25 gel filtration chromatography methods were used to separate the crude peptides and the molecular weight of the antibacterial peptides were initially identified by 4000 Q TRAP HPLC-MS. The results showed that the KN-BL-1 and its fermented soybean meal had a significant inhibitory effect to S.aureus and other Gram-positive bacteria. After separated and purified through chromatography, three elution peaks showed antibacterial properties.one of the three had the strongest inhibitory effect, and its diameter of antibiotic circle was 19.8 mm.

Key words： Fermented soybean meal      Antimicrobial peptides      Inhibitory effect     
Received: 29 July 2014      Published: 25 October 2014
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Cite this article:

CHEN Jie-mei, ZHANG Can-hui, AI Tian. Study of the Antibacterial Peptides Produced by Bacillus amyloliquefaciens KN-BL-1 and Its Fermented Soybean Meal. China Biotechnology, 2014, 34(10): 61-66.

URL:

https://manu60.magtech.com.cn/biotech/10.13523/j.cb.20141010     OR     https://manu60.magtech.com.cn/biotech/Y2014/V34/I10/61


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