一種微生物源性抗菌蛋白的提取

食品科學論文編號:SP109  論文字數:6241,頁數:16

Ⅱ
目錄
中文摘要…………………………………………………………………. Ⅰ
英文摘要…………………………………………………………………...Ⅱ
目錄…………………………………………………………………………Ⅲ
1.緒論………………………………………………………………………..1
2.實驗部分 2
2.1材料和方法…………………………………………………………..2
2.1.1材料…………………………………………………………….2
2.1.2方法…………………………………………………………….2
3.結果與討論.................................................5
3.1結果...................................................5
3.1.1菌株觀察..........................................5
3.1.2菌株發酵..........................................6
3.1.3抗菌蛋白的分離純化................................6
      3.1.4抗菌蛋白理化性質的研究……………………………………..7
3.2討論……………………………………………………………………9
3.2.1發酵……………………………………………………………..10
3.2.2抗菌蛋白的分離純化
4.總結與展望…………………………………………………………………….6
4.1總結……………………………………………………………………….6
4.2展望......................................................6
致謝...........................................................8
參考文獻.......................................................9

摘要：枯草芽孢桿菌對黑曲霉有強烈的抑制作用。于培養液上清中加入60%飽和度的硫酸銨沉淀可得蛋白粗提液。該蛋白粗提液經透析脫鹽后得到初步純化。該蛋白耐高溫；它在從4到10的很廣的pH范圍內能保持活性，但對高pH值敏感；對紫外線不敏感。
關鍵詞：枯草芽孢桿菌；抗菌蛋白；分離純化；抗菌特性

Abstract:Bacillus subtilis showed strongly antibacterial activity against Aspergillus niger.A crude antibacterial preparation(CAP) was obtained by adding ammonium sulphate to supernatant fluid of B.subtilis to a finial saturation of 60%.CAP was purified by dialysision.CAP is thermostable;its active pH range is wide,from 4.0 to more than 10.0,but it is sensitive to high pH;it is sensitive to UV rays.
Key words:B.subtilis  antibacterial peptite  separation and purification  antibacterial character