枯草芽孢杆菌(Bacillus subtilis)HW201的酶学特性及沤麻试验研究  

The Identification and Enzymatic Properties of the Bacillus subtilis Strain for Flax Retting

作　　者：于丽萍[1] 郭立姝[1] 殷博[1] 王笑庸[1] 曹亚彬[1] 陈立娟[1] 

机构地区：[1]黑龙江省科学院微生物研究所,哈尔滨150010

出　　处：《黑龙江科学》2013年第2期18-22,31,共6页Heilongjiang Science

摘　　要：在亚麻温水沤麻水中分离得到的一株细菌,依据《伯杰氏细菌鉴定手册》第八版中的分类,经鉴定为枯草芽孢杆菌(Bacillus subtilis)。在该菌株产生的各类酶中,聚半乳糖醛酸裂解酶(PGL)的含量最丰富,并在中性及35℃的条件下显示出最大的酶活性。因此主要研究了枯草芽孢杆菌(Bacillus subtilis)HW201在亚麻沤麻过程中应用的基础条件与效果。结果表明,沤麻液中需要补充适量氮源以促进枯草芽孢杆菌HW201的生长和繁殖;纯HW201菌能够在沤麻过程中起到脱胶作用;在试验的沤麻条件中,固液比对沤麻有比较大的影响,降低固液比后沤麻液中的微生物生长更加旺盛,明显缩短了沤麻周期,处理后的麻纤维在化学成分上与传统生产工艺基本一致。A bacterium strain was isolated from water in the warm water retting flax, based on the classification the eighth edi- tion ＂Bergey bacterial identification manual＂, it was identified as Bacillus subtilis, the strain produces various enzymes, polygalactu- ronic acid lyase （PGL） was the most abundant,and it showed the greatest activity was in neutral and at 35℃ conditions. The project had studied the basic conditions and effects of Bacillus subtilis HW201 in the process of flax retting. The results showed that pure HW201 bacteria can be played in the process of retting flax;and it is needed to add appropriate amount of urea solution in order to promote the growth of Bacillus subtilis HW201 ;in experimental conditions of retting flax,the ratio of solid - liquid have relatively large impact, the microbial growth in retting flax liquid is more vigorous by reducing the solid - liquid ratio ; significantly shorten the retting period, In the chemical composition, the fibers of retting treatments are basically consistent with the traditional production process.

关 键 词：亚麻 脱胶 枯草芽孢杆菌 鉴定 酶学特性 

分 类 号：S563.2[农业科学—作物学] Q93[生物学—微生物学]