九株谷氨酸生产菌的生物学特性研究  

Biological characteristics of nine glutamate acid-producing bacteria

作　　者：杜巧燕[1] 郑璞[1] 孙志浩[1] 何毅清 

机构地区：[1]江南大学生物工程学院和教育部工业生物技术重点实验室,江苏无锡214122 [2]新加坡义安理工学院生命科学与化学工艺学学院,新加坡s599489

出　　处：《食品工业科技》2010年第12期185-188,共4页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划("863"计划)重点项目(2006AA020301)

摘　　要：【目的】研究九株谷氨酸生产菌的生物学特性,为具有广域pH耐受性的谷氨酸高产菌筛选提供实验依据。【方法】考察九株菌的低pH生长、高pH产酸特性;对磺胺胍、酮基丙二酸、丙二酸和香豆素的耐受性以及发酵特性。【结果】Corynebacterium glutamicumS9114、Corynebacterium glutamicumATCC13761、Corynebacterium glutamicumT613-85均能在pH3·9下生长,而在pH10·5时S9114、Corynebacterium acetoacidophilum ATCC13870、T613-85依然能够产酸;抗性平板上具有明显生长优势的菌株如下:磺胺胍:S9114;酮基丙二酸:S9114、ATCC13870;丙二酸:ATCC13761、ATCC13870、Microbacterium ammoniaphilumATCC15354;香豆素:除ATCC13761和Corynebacterium melassecolaATCC17966,其他耐受程度相似;九株菌中产酸能力最强的是S9114,其次是T613-85。【结论】以S9114为出发菌株进行改造,确定筛选平板为含磺胺胍2%、酮基丙二酸0·25%、丙二酸1·6%、香豆素0·2%的低pH梯度(pH3·6～4·0)平板和高pH梯度平板(pH10·5～11·2)。[Objective]Biological characters of 9 strains of glutamic acid bacteria were investigated to provide experimental support for screening of high glutamate acid-producing bacteria with a wide range of pH tolerance.[Method]The acid production and the tolerance of the nine strains to low pH,high pH,sulfaguanidine,diethyl ketomalonate,malonic acid and coumarin were studied.[Result]Corynebacterium glutamicum S9114,Corynebacterium glutamicum ATCC 13761 and Corynebacterium glutamicum T613-85 had higher tolerance under low pH（pH3.9）.S9114,Corynebacterium acetoacidophilum ATCC 13870 and T613-85 could product glutamate acid at pH 10.5.Growth on the resistance plate showed the growth advantage of certain strains as follows：sulfaguanidine：S9114,diethyl ketomalonate：S9114 and 13870,malonic acid：Corynebacterium glutamicum ATCC13761,ATCC13870 and Microbacterium ammoniaphilum ATCC 15354,coumarin：all except 13761 and Corynebacterium melassecola ATCC 17966.S9114 had the highest yield of glutamate acid.[Conclusion]Taking S9114 as the original strain to modify followed with the high or low pH,gradient screening plates consist of sulfaguanidine 2%,diethyl ketomalonate 0.25%,malonic acid 1.6% and coumarin 0.2%.

关 键 词：谷氨酸生产菌 PH 抗性 产酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]