腌制咸鱼中嗜盐菌分离鉴定及特性研究  

Isolation, identification and characteristics of halophilic bacteria in salted fish

作　　者：王宇[1] 迟乃玉[2] 李兵[2] 孙子羽[2] 张庆芳[2] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034 [2]大连大学生物工程学院,辽宁大连116622

出　　处：《中国酿造》2010年第3期26-29,共4页China Brewing

基　　金：国家"863"项目(2007AA021306);辽宁省自然科学基金(2050775)

摘　　要：从腌制咸鱼中筛选出一株中度嗜盐菌CNY0820,该菌革兰氏阳性反应,杆状,宽度0.6μm～1μm,长度1.5μm～2.9μm,产芽孢,分泌淀粉酶,过氧化氢酶和酯酶,明胶水解反应阳性,氧化酶、硝酸盐还原、MR和VP反应均为阴性。生长盐度为0%～25%(NaCl,w/v),最适盐度0.5%;温度范围20℃～45℃,最适温度40℃;pH值为4.0～12.0,最适pH值为8.0。经16SrDNA序列比对及系统发育树分析,该菌属于Halobacillus,但又与进化距离最近的Halobacillus trueperi存在一定差异。该菌的研究对腌制食品中嗜盐菌分类及防止嗜盐菌污染有一定意义。A moderate halophilie bacteria CNY0802 was isolated from the salted fish. The cells of strain CNY0820 were found to be gram-positive, rods, 0.6 μm-1 μm wide and 1.5 μm-2.9 μm long, spore-forming, secreted amylase, catalase and esterase, elatin hydrolysis test was positive, oxidase, nitrate reduction, MR and VP tests were negative. CNY0802 was able to grow in 0-25% （NaCl, w/v） total salts, the optimal concentration was 0.5%; temperature 20℃-45℃, the optimal temperature was 40℃; pH 4.0-12.0, the optimal pH was 8.0. 16S rDNA alignment and phylogenesis analysis showed that CNY0820 was a member of the genus Halobacillus, but the results of biochemical/physiological and growing characteristics reactions showed that it distinctly differed from many other species of Halobacillus, even Halobacillus salinus, which was its closest member in the phylogenetic tree. Research on the CNY0820 has certain significance for halophilie bacteria classification in the pickled food and preventing halophilic bacteria contamination.

关 键 词：腌制咸鱼 中度嗜盐菌 Halobacillus 系统发育分析 生长特性 

分 类 号：Q93-331[生物学—微生物学]