芽孢杆菌转化南瓜六碳糖产生戊糖的研究  

Study on Production of Pentose from Pumpkin Glucose by Bacillus

作　　者：李全宏[1] 武改兰[1] 李娟[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：《青岛农业大学学报（自然科学版）》2011年第4期300-304,共5页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家自然科学基金资助项目(30671469)

摘　　要：为了有效利用南瓜中的六碳糖,将其转化为低能量的戊糖,本文以菌株转化葡萄糖产生戊糖的量为指标,从1635株芽孢杆菌中筛选出了优良菌株J503。J503转化葡萄糖的产物中,戊糖、糖醇含量分别达到0.30mg/ml和1.99mg/ml,其中戊糖醇0.39mg/ml,葡萄糖转化率为12.90%。将J503接在南瓜粉培养基上37℃发酵8h后,戊糖含量升高了15%,而葡萄糖含量降低了25.4%。经表型测定、生理生化检测及16S rDNA基因序列测定初步鉴定J503为梭形气芽孢杆菌(AeroBacillus fusiformis)。For the effective use of hexoses in pumpkin, strains of bacteria that could convert hexoses to low - ener- gy pentose were screened. Strain J503 was selected from 1635 strains based on the yield of pentose. The final prod- uct contained 0.30 mg/ml of pentose and 1.99 mg/ml of sugar alcohol, in which 39 mg/ml were pentitol and the glucose conversion rate was 12.90%. After 8h fermentation at 37℃ by J503, the content of pentose in pumpkin powder culture increased by 15%, while glucoses decreased by 25.4%. J503 was preliminary identified as AeroBacillus fusiformis.

关 键 词：芽孢杆菌 戊糖 南瓜 

分 类 号：TQ92[轻工技术与工程—发酵工程]