发酵醋醅细菌菌株DX-2的分离、鉴定及生长特性研究  

Isolation,identification and growth characteristics of a bacterial strain DX-2 from vinegar making

作　　者：温洪宇[1] 王璐[1] 杨依凡[1] 

机构地区：[1]江苏师范大学生命科学学院,江苏徐州221116

出　　处：《中国酿造》2012年第9期75-78,共4页China Brewing

基　　金：江苏师范大学博士基金项目(09XLR13);江苏师范大学实验室建设与管理研究项目(5)

摘　　要：从取自山西的发酵醋醅中分离得到一株优势产酸细菌菌株,编号为DX-2,经革兰氏染色为阳性,杆菌,产芽孢。采用细菌通用引物对DX-2的16S rRNA基因进行序列扩增,通过克隆,测序及序列分析最终得到长度为1516bp的DNA片段。利用Clustalx1.8软件和MEGA4.0软件对DX-2及相近物种进行同源性比较和系统发育学分析,表明DX-2属于芽孢杆菌属(Bacillus),与蜡状芽孢杆菌Bacilluscereus YC-16聚为一支,序列相似性为99.8%,初步确定该菌株为蜡状芽孢杆菌(Bacillus cereus)。在培养温度为35℃,摇床转速为150r/min条件下,采用单因素试验方法,研究了不同碳源、氮源与pH值对菌株DX-2生长特性的影响,结果表明最佳碳源为蔗糖,最佳氮源为酵母膏,pH值为4.5时菌株生长最佳。最后对该菌株耐受乙醇浓度的能力进行了研究,结果表明该菌株耐受乙醇的最大浓度为10%vol。A strain of acetic acid bacteria named DX-2 was isolated from fermented vinegar grains（Shanxi, China）. It was a G＋, rod and spore-forming bacterium. The 16S rRNA gene of DX-2 was amplified using the general bacterial primers, cloned and sequenced as a 1,516-bp fragment. Multiple alignment and phylogenetic analysis were carried out by Clustal X 1.8 and MEGA 4.0 for DX-2. It was indicated that DX-2 belonged to genus Bacil- lus and clustered into a branch with Bacillus cereus YC-16, and their similarity was 99.8%. Based on the results, DX-2 was identified as Bacillus cereus. The effects of carbon source, nitrogen source and pH on the growth of DX-2 were studied by single factor test at 35℃ and 150r/min. The results showed that the optimal carbon source, nitrogen source and pH value were sugar, yeast extract and 4.5, respectively. It was also indicated that DX-2 had an alcohol tolerance of 10%vol.

关 键 词：菌株 分离 鉴定 碳源 氮源 

分 类 号：TD201.3[矿业工程—矿井建设]