豆豉芽孢杆菌原生质体形成及再生条件的初步研究  

Preliminary Study on Protoplast Formation and Regeneration of Bacillus Separated from Lobster Sauce

作　　者：李耀中[1] 吴拥军[1] 李达娜[1] 詹寿年[1] 

机构地区：[1]贵州大学生命科学学院贵州省农业生物工程重点实验室,贵州贵阳550025

出　　处：《贵州农业科学》2010年第5期85-87,92,共4页Guizhou Agricultural Sciences

基　　金：贵阳市科学技术基金项目"细菌性豆豉生物发酵研究与应用"[(2007)筑科2合同字第17-2号]

摘　　要：为选育出适宜于工业生产豆豉的重组菌株,对4株豆豉芽孢杆菌原生质体形成与再生条件进行了初步研究。结果表明：溶菌酶浓度、酶解时间和温度与原生质体的形成率成正相关,与再生率成负相关。不同菌株对溶菌酶的敏感度不同,适宜形成原生质体的酶浓度为0.05-0.50 mg/mL,酶解时间5-20 min,酶解温度35℃,原生质体形成率达90%,原生质体再生率为8%左右。The protoplast formation and regeneration condition of 4 Bacillus strains separated from lobster sauce was preliminarily studied to breed suitable recombination strains for industrial production of lobster sauce.The results showed that there was positive correlation between protoplast formation rate and concentration,enzymolysis time and temperature and negative correlation between protoplast regeneration rate and concentration,enzymolysis time and temperature.Different strains had different sensibility to lysozyme.The protoplast formation rate and regeneration rate could be up to 90% and 8% under the optimum culture condition of 0.05～0.50mg/mL lysozyme,5～20min enzymolysis time and 35℃ enzymolysis temperature.

关 键 词：芽孢杆菌 原生质体 形成率 再生率 豆豉 

分 类 号：Q939.129[生物学—微生物学]