Abstract: Paenibacillus bovis BD3526 was cultured in a medium containing 20 g/L glucose, 20 g/L starch, 20 g/L ammonium sulphate, 10 g/L yeast extract, 2.6 g/L dipotassium hydrogen phosphate, 0.5 g/L MgSO4·7H2O and 0.25 g/L NaCl for 48 hours to produce antimicrobial substances with good thermal stability, acid and alkali resistance. The results of protease treatment showed that the fermentation supernatant contained antimicrobial peptides. It had strong antimicrobial activity against Gram-positive bacteria, but not against Gram-negative bacteria. At least two antibacterial substances were isolated by Sephadex LH-20 gel column chromatography from the fermentation supernatant, but not from wheat bran fermented with Paenibacillus bovis BD3526.

Key words: Paenibacillus bovis BD3526; antibacterial substances; stability; preliminary separation and purification

摘要： 牛类芽孢杆菌BD3526在组合培养基中培养发酵48 h，对发酵液中的抗菌物质进行特性研究及初步分离。 蛋白酶处理结果表明，牛类芽孢杆菌BD3526发酵上清液含有肽类抗菌活性物质，且具有良好的热稳定性、耐酸碱 性。通过对抗菌物质特性的研究发现，其对选取的革兰氏阳性菌具有较强的抑菌活性，而对选取的革兰氏阴性菌没 有抑菌活性。通过Sephadex LH-20凝胶柱层析初步分离纯化发现，牛类芽孢杆菌BD3526产生的抗菌物质与麸皮发 酵液中产生的抗菌物质有所不同，表明可能有新的抗菌物质产生。

关键词: 牛类芽孢杆菌BD3526；抗菌物质；稳定性；初步分离纯化