纳豆芽孢杆菌的分离纯化及鉴定  

Isolation and identification of Bacillus subtilis natto

作　　者：李小丽[1] 彭惠惠[1] 唐欣昀[1] 

机构地区：[1]安徽农业大学生命科学学院,合肥230036

出　　处：《安徽农业大学学报》2009年第4期589-592,共4页Journal of Anhui Agricultural University

基　　金：安徽省教育厅自然科学研究重点项目(KJ2009A107)资助

摘　　要：根据纳豆芽孢杆菌耐热耐盐的特征分离纳豆芽孢杆菌菌株。由纳豆粉中分离纯化出1株纳豆菌株,由家庭自制纳豆中分离纯化出5株纳豆菌株,并对这6株纳豆芽孢杆菌的细胞、菌落形态及生理特性进行研究。结果表明,这6株纳豆菌均属于枯草芽孢杆菌(Bacillus subtilis)。According to the major characteristics of Bacillus subtilis natto,one natto strain was isolated from commercial natto production and five strains were isolated from a family made natto.Colonial morphologies and the cellular forms of these six strains were compared,and fifteen physiological and biochemical tests were used to identify these six strains.The result indicated that all these six strains belong to Bacillus subtilis natto.

关 键 词：纳豆芽孢杆菌 分离纯化 鉴定 

分 类 号：Q939[生物学—微生物学]