降解菜籽饼粗蛋白耐盐菌的筛选、鉴定及固体发酵的初步研究

天然产物研究与开发 ›› 2014, Vol. 26 ›› Issue (3): 309-313.

降解菜籽饼粗蛋白耐盐菌的筛选、鉴定及固体发酵的初步研究

吴民熙*,刘清术,刘前刚,单世平

湖南省微生物研究所,长沙 410009

出版日期:2014-03-29 发布日期:2014-12-08

Screening,Identification and Preliminary Study of Solid-State Fermentation of the Crude Protein-Degradation Salt-Tolerant Strains in Rapeseed Cake

WU Min-xi*, LIU Qing-shu, LIU Qian-gang, SHAN Shi-ping

Hunan Institue of Microbiology,Changsha 410009,China

Online:2014-03-29 Published:2014-12-08

摘要/Abstract

摘要： 从保存6个月含菜籽饼的堆肥样品中筛选到3株耐盐菌株A2、A4、A7,这些菌株能以菜籽饼为氮源生长,最高耐盐浓度达到10%,经分子生物学及系统发育分析,A2、A4为解淀粉芽孢杆菌,A7为栗褐芽孢杆菌,通过单一菌株固体发酵菜籽饼试验,这些细菌均对菜籽饼表现出了一定的降解能力。

关键词: 菜籽饼, 蛋白酶活力, 耐盐性, 菌种鉴定, 单一菌种固体发酵

Abstract: In this study,three salttolerant strains (A₂, A₄, A₇) were isolated from 6 months preserved rapeseed cake compost.The three strains can grow by taking rapeseed cake as the nitrogen source under the salt concentration of 10%.By molecular biology and phylogenetic analysis,strains A₂ and A₄ belonged to Bacillus amyloliquefaciens and A₇ was identified as Bacillus badius.These bacteria had showed some ability to degrade rapeseed cake in the single strain solid fermentation test.

Key words: rapeseed cake, protease activity, salt tolerant, fungus stain identify, single-strain fermentation

中图分类号:

Q939.97

吴民熙*,刘清术,刘前刚,单世平. 降解菜籽饼粗蛋白耐盐菌的筛选、鉴定及固体发酵的初步研究[J]. 天然产物研究与开发, 2014, 26(3): 309-313.

WU Min-xi*, LIU Qing-shu, LIU Qian-gang, SHAN Shi-ping. Screening,Identification and Preliminary Study of Solid-State Fermentation of the Crude Protein-Degradation Salt-Tolerant Strains in Rapeseed Cake[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2014, 26(3): 309-313.