脂环酸芽孢杆菌(Alicyclobacillus)分离鉴定研究进展  

Review on Isolation and Identification of Alicyclobacillus

作　　者：岳田利[1] 胡贻椿[1] 袁亚宏[1] 高振鹏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2008年第2期487-492,共6页Food Science

基　　金：国家西部项目(2001BA901A19);霍英东基金(81065);国家"十五"科技攻关项目(2001BA501A15-2.3)

摘　　要：脂环酸芽孢杆菌(Alicyclobacillus)由于其耐热、嗜酸的独特生存能力而受到全球学术界和食品工业界的极大关注,本文系统介绍与分析了脂环酸芽孢杆菌的特征、结构、分类、分离方法、形态学、生理生化、生长条件、细胞膜脂肪酸组分分析、甲基萘醌分析、DNA组成及杂交试验、16SrRNA/DNA测序及系统发育分析鉴定方法,提出了我国应着力进行的几个研究领域:①脂环酸芽孢杆菌属新菌资源的开发;②脂环酸芽孢杆菌属细胞膜中ω-环状脂肪酸和藿烷类化合物的功能研究;③脂环酸芽孢杆菌属快速检测方法研究;④脂环酸芽孢杆菌属各菌种代谢动力学和基于代谢产物的快速检测技术;⑤脂环酸芽孢杆菌属控制技术方法研究;⑥脂肪酸芽孢杆菌热稳酶研究及工业化应用。The thermophilic, aciduricAlicyclobacillus spp. are becoming increasing concerns in the global academia and food industry. The structure, classification, isolation methods, morphology, biochemical and physiologic characteristics, growth condition of Alicyclobacillus spp. are introduced in this paper. And the analytic methods of cellular fatty acid, menaquinone, DNA composition, DNA hybridization, 16S rRNA/DNA sequencing and systematic phylogeny are also included here. The following study should be focused on： ① the deveopment of new Alicyclobacillus species; ②the functions of ω -alicyclic fatty acid and hopanoid in cell membrane; ③study on quick detection methods of Alicyclobacillus spp.; ④the metabolic dynamics of Alicyclobacillus spp. and quick detection methods based on the metabolites; ⑤study on controlling technology of Alicyclobacillus spp.; ⑥research on thermostable enzymes derived from Alicyclobacillus strains and its application.

关 键 词：脂环酸芽孢杆菌 果汁 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]