NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2014, Vol. 26 ›› Issue (1): 123-127.

• Article • Previous Articles     Next Articles

Antimicrobial Activity on Food-Borne Pathogensof Extracellular Fermented Products from Bacillus amyloliquefaciens C-1

ZHOU Wen-jie1,2, YANG Jian1,2, ZHANG Rui-juan1,2, WAN Yin3, HAN Bei1,2*   

  1. 1 School of Public Health,Medical College of Xi’an Jiaotong University; 2 Nutrition and Food Safety Engineering Research Center of Shaanxi Province,Xi’an 710061,China; 3 State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China
  • Online:2014-01-31 Published:2014-12-15

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Abstract: Bacillus amyloliquefaciens C-1 was a newly isolated strain. C-1 supernatant was collected from the 72h fermentation culture.It showed high antimicrobial activity against Bacillus cereus MS10362R, Clostridium difficile QB21and Escherichia coli ATCC25922 by culture dish assay.In growth curve analysis,4 mL of C-1 supernatant in 150mL medium inhibited the growth of B.cereus MS10362R at the lag phase,and the pH changing of culture medium by the addition of 4 mL C-1 supernatant were excluded.At the same time,the production of melanin,secondary metabolite of MS10362R,was reduced,which might be the effect of QS (quorum sensing) system.Meanwhile,exopolysaccharides extracted and purified from C-1 supernatant failed to show any antimicrobial activity.

Key words: Bacillus amyloliquefaciens C-1；antifungal activity；exopolysaccharides, food-borne pathogens

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