降解菜籽饼粗蛋白耐盐菌的筛选、鉴定及固体发酵的初步研究  

Screening,Identification and Preliminary Study of Solid-State Fermentation of the Crude Protein-Degradation Salt-Tolerant Strains in Rapeseed Cake

作　　者：吴民熙[1] 刘清术[1] 刘前刚[1] 单世平[1] 

机构地区：[1]湖南省微生物研究所,长沙410009

出　　处：《天然产物研究与开发》2014年第3期309-313,共5页Natural Product Research and Development

基　　金：湖南省农业厅资助项目(2013122)

摘　　要：从保存6个月含菜籽饼的堆肥样品中筛选到3株耐盐菌株A2、A4、A7,这些菌株能以菜籽饼为氮源生长,最高耐盐浓度达到10%,经分子生物学及系统发育分析,A2、A4为解淀粉芽孢杆菌,A7为栗褐芽孢杆菌,通过单一菌株固体发酵菜籽饼试验,这些细菌均对菜籽饼表现出了一定的降解能力。In this study,three salt-tolerant strains （A2, A4, A7 ） were isolated from 6 months preserved rapeseed cake compost. The three strains can grow by taking rapeseed cake as the nitrogen source under the salt concentration of 10%. By molecular biology and phylogenetic analysis, strains A2 and A4 belonged to Bacillus amyloliquefaciens and A7 was identified as Bacillus badius. These bacteria had showed some ability to degrade rapeseed cake in the single strain solid fermentation test.

关 键 词：菜籽饼 蛋白酶活力 耐盐性 菌种鉴定 单一菌种固体发酵 

分 类 号：Q939.97[生物学—微生物学]