大学生创新创业训练计划项目（202110379019, S202010379070）, 安徽省自然科学研究项目（KJ2020A0729）, 产学合作协同育人项目（202002033001, 202002161034）和宿州学院科研平台开放课题（2019ykf29, 2020ykf22）共同资助。
为了提取枯草芽孢杆菌抗菌肽以探索其对食品的防腐效果，选用枯草芽孢杆菌DZSY21、解淀粉芽孢杆菌FZB42和枯草芽孢杆菌OKB105 菌种发酵，然后将这3个菌种的发酵上清液分别与丙酮按1:2的体积比混合，旋转蒸发浓缩得到3种菌的抗菌肽粗提物。对抗菌肽的热稳定性试验可知3种菌的抗菌肽经100 ℃加热30 min后抑菌效果均有小幅度降低，但抑菌活性仍较强。抗菌肽蛋白酶稳定性试验结果显示，3种菌的抗菌肽对胰蛋白酶和木瓜蛋白酶都很敏感；应用性试验中采用牛奶、苹果、肉等作为食品模型，结果显示经枯草芽孢杆菌DZSY21抗菌肽处理后的试验组品相均明显好于对照组。表明枯草芽孢杆菌DZSY21抗菌肽具有较好的防腐效果。
In order to extract antimicrobial peptides from Bacillus subtilis and explore its anti-corrosion effect on food, three strains of B. subtilis DZSY21, Bacillus amylolysis FZB42 and B. subtilis OKB105 were selected for fermentation in this experiment, and then the fermentation supernatants of the three strains were mixed with acetone at a volume ratio of 1:2. The crude extracts of antimicrobial peptides from three strains were obtained by rotary evaporation concentration. According to the thermal stability test of the antimicrobial peptides, the antibacterial effects of the antibacterial peptides from the three bacteria were all slightly reduced after heating at 100 ℃ for 30 min, but the anti- bacterial activities still kept strong. The antimicrobial peptides of the three strains were sensitive to trypsin and papain. Milk, apple, meat and other food models were used in the application experiment, and the results showed that the experimental group was significantly better than the control group after treated with B. subtilis DZSY21 antimicrobial peptide, indicating that B. subtilis DZSY21 antimicrobial peptide has better antiseptic effect.