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首页> 外文期刊>Korean Journal of Microbiology and Biotechnology >Purification and Characterization of Antibacterial Compound Produced by Bacillus subtilis MJP1
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Purification and Characterization of Antibacterial Compound Produced by Bacillus subtilis MJP1

机译：枯草芽孢杆菌MJP1产生的抗菌化合物的纯化和表征

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摘要

Antibacterial compound from Bacillus subtilis MJP1 was purified using CI8 Sep-Pak cartridge, ion exchange chromatography, and gel filtration chromatography. The purified antibacterial compound showed antibacterial activity against Listeria monocytogenes, Bacillus subtilis, Staphylococcus aureus subsp. aureus, and Enterococcus faecalis. The purified antibacterial compound was found to be stable at 100°C for 5 min and in the pH range of 3.0-9.0, but it was unstable at pH 10.0. It was inactivated by proteinase K and pronase E, and heat treatment at 121°C for 15 min, but it was stable with lipase and a-amylase treatment, which indicated its proteineous nature. Ultra performance liquid chromatography and electrospray ionization tandem mass spectrometryanalysis were used to identify the purified antibacterial compound and confirmed the existence of two peptides (3356.54 Da, 3400.5244 Da).
机译：使用CI8 Sep-Pak柱，离子交换色谱和凝胶过滤色谱纯化来自枯草芽孢杆菌MJP1的抗菌化合物。纯化的抗菌化合物对单核细胞增生李斯特菌，枯草芽孢杆菌，金黄色葡萄球菌亚种表现出抗菌活性。金黄色葡萄球菌和粪肠球菌。发现纯化的抗菌化合物在100℃下5分钟和在3.0-9.0的pH范围内是稳定的，但是在pH 10.0下是不稳定的。它被蛋白酶K和链霉蛋白酶E灭活，并在121°C热处理15分钟，但经脂肪酶和α-淀粉酶处理后稳定，表明它具有蛋白质性质。采用超高效液相色谱和电喷雾电离串联质谱分析法鉴定纯化的抗菌化合物，并确认存在两种肽（3356.54 Da，3400.5244 Da）。

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