貝萊斯芽孢桿菌胞外多糖的純化表征和生物活性探究

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中圖分類號：TS201.3 文獻標志碼：A 文章編號：1000-9973（2025）05-0082-08

DOI：10.3969/j.issn.1000-9973.2025.05.012

Purification， Characterization and Bioactivity Exploration of Extracellular Polysaccharides from Bacillus velezensis

LIANG Yue-qi， ZHANG Yu-jiao，DAI Yi-wei， DONG Liang，LIN Xin-ping， ZHANG Su-fang*

（National Key Laboratory of Marine Food Processing and Safety Control，National Engineering Technology Research Center of Seafood，Collaborative Innovation Center for Key Technology of Seafood Deep Processing Co-constructed by Liaoning Province and Ministry of Education， School of Food Science and Technology，Dalian Polytechnic University， Dalian 116034，China）

Abstract： The antibacterial Bacillus velexzensis R2 isolated from northeast soybean paste is used as the researchobject，the extracelular polysaccharides are extracted by fermentation culture，the extracelular polysaccharide component EPS BV-1 from B .velezensis is obtained by purification technology of DEAE-Cellulose 52 ion exchange column，and its structure is characterized.The molecular weight of the extracellular polysaccaride EPS BV-1 is 39.4kDa ，which is composed of glucose，mannose，rhamnose and galactose，presents as β pyranose form，has three-dimensional helical structure and a compact cellular network structure microscopically，and represents a kind of extracelllar polysaccharide with new-type structure. The results of in vitro antibacterial and antioxidant tests show that EPS BV-1 shows excellent antibacterial and antioxidant activities. At ?1mg/mL concentration，the scavenging rate of ABTS radical reaches 28.37% and the scavenging rate of hydroxyl radical is 33.19% . In conclusion，the new-type extracellular polysaccharide and its producing strain B.oelezensis R2 not only provide important references for the improvement of traditional fermented food northeast soybean paste and the development of new products，but also provide a scientific basis for the optimization and improvement of fermented condiments.

Key words： northeast soybean paste;antibacterial substances； extracellular polysaccharide； structural analysis;antioxidant activity

傳統(tǒng)東北大醬采用大豆為基礎原料，是利用環(huán)境微生物的自然發(fā)酵過程形成的調味品，具有風味獨特、味道鮮美、營養(yǎng)豐富的特點[]。（剩余15901字）