一株降解南瓜多糖芽孢杆菌的分离鉴定  

Screening and identification of bacillus for degradating pumpkin polysaccharide

作　　者：张明丽[1] 唐梦瑶[1] 牛天贵[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2011年第1期159-161,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30671469)

摘　　要：南瓜多糖具有降血糖功能,但由于其分子量大、结构复杂等特点,不利于南瓜多糖的加工利用。实验直接从南瓜样品中分离得到一株芽孢杆菌,命名为J-6菌株,该菌能够有效地降解南瓜多糖,酶活可达3.268U/mL。通过形态观察、生理生化实验、16SrDNA同源性序列分析,初步确定J-6菌株属于芽孢杆菌属。Pumpkin polysaccharide has been proved to have hypoglycemic function.However, because of its large molecular weight,complex structure and other characteristics, pumpkin polysaccharide can not be fully processed and utilized.An endospore- forming bacterium, designated strain J- 6, was isolated from pumpkin. It presented remarkable activity to degradate pumpkin polysaccharide, up to 3.268U/mL. The phenotypic and genotypic characteristics indicated that the strain J-6 belonqed to the clenus of bacillus.

关 键 词：南瓜多糖 降解 芽孢杆菌 16S RDNA 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]