Open AccessAntibiotic Spectrum and Stability of Crude Extract of Extracellular Metabolites from Bacillus mageterium LB01-17
Author(s) -
Chuanqing Ding,
Luo-Qing Wei,
Shang-Ze Zhou
Publication year - 2021
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2021.23432
Subject(s) - chemistry , bacillus megaterium , antimicrobial , bacteria , food science , mycelium , xanthomonas oryzae , rhizopus oryzae , fermentation , botany , biochemistry , biology , genetics , organic chemistry , gene
Crop pathogens including fungi and bacteria seriously affect the quality and yields of agriculturalproducts. The purpose of this study was to detect the antibiotic spectrum of the crude extract ofextracellular metabolites produced by Bacillus megaterium LB01-17 and its stability to heat, acid,alkali and ultraviolet light. The methods of mycelium growth rate and inhibitory zones were used totest the antimicrobial activity of the crude extract on 13 kinds of crop pathogenic fungi and 6 kinds ofbacteria. The activity stability of the crude extract was determined under different pH values, acid-baseenvironment and UV radiation time with Colletotrichum gloeosporioides in postharvest mango as theindicator strain. The crude extract displayed broad spectrum activity against all tested fungi with theinhibition rate on 5 kinds of fungi more than 83 %. Inhibitory effects of the crude extract on thegrowth of 6 kinds of bacteria were also observed and strongest inhibition to Xanthomonas oryzaepv.oryzae in rice was showed (inhibitory zone diameter 22.37 mm). By the detection of stability of thecrude extract to acid, alkali, heat and UV, the results demonstrated that the inhibition rate of the crudeextract against Colletotrichum gloeosporioides was stable at pH 2-8 and 77.13 % of inhibition ratewas still kept after treated at 140 ºC for 20 min and the crude extract had a stable activity to UV, andthe inhibition rate was almost unchanged after 6 h.