蜡状芽孢杆菌在藻菌共培养系统中对水体异味的影响  

Effects of Bacillus cereus on Off-flavors in Algae / bacteria Co-culture System

作　　者：杨希[1,2,3] 谢平[1] 

机构地区：[1]中国科学院水生生物研究所东湖监测站,武汉430072 [2]武汉市水产科学研究所,武汉430207 [3]中国科学院大学,北京100049

出　　处：《湖北农业科学》2014年第2期301-303,307,共4页Hubei Agricultural Sciences

基　　金：国家重点基础研究发展计划"973"项目(2008CB418101)

摘　　要：选取了一株具有杀藻功能的蜡状芽孢杆菌(Bacillus cereus)与铜绿微囊藻(Microcystis aeruginosa)在28℃条件下共同培养,同时利用气相色谱-质谱技术对甲硫醚(Dimethyl sulfide,DMS)、二甲基三硫醚(Dimethyl trisulfide,DMTS)、β-环柠檬醛(β-cyclocitral)等3种异味物质进行了测定。气质联用结果显示,在藻类延滞期阶段,藻菌共培养组中的B.cereus能够增加DMS和DMTS的浓度,藻菌共培养组中β-环柠檬醛浓度低于铜绿微囊藻单独培养组;在藻类对数期阶段,β-环柠檬醛成为主要的异味化合物。双因素方差分析表明藻菌之间的相互关系影响异味化合物的变化,DMS和DMTS同时受到微囊藻和细菌的影响,而β-环柠檬醛只和铜绿微囊藻的生物量呈正相关。An experiment was conducted to study the effects of Bacillus cereus on off-flavors in an algae / bacteria co-culture system at 28 ℃. Gas chromatography-mass spectrometry（GC-MS） was used to analyse off-flavor compounds dimethyl sulfide（DMS）, dimethyl trisulfide（DMTS） and β-cyclocitral. During the lag phase of the co-culture system with M. aeruginosa（first fifteen days）, B. cereus significantly increased the production of DMS and DMTS. In the exponential phase of the co-culture system（after the fifteen days）, β-cyclocitral was the highest off-flavor compound. These results indicated that B. cereus increased the productions of DMS and DMTS in co-culture system. Two-Way ANOVA was used to investigate the effects of M. aeruginosa and B. cereus on the production of off-flavors. The results showed that both M. aeruginosa and B. cereus could increase the production of DMS and DMTS. β-cyclocitral was positively correlated with the biomass of M. aeruginosa.

关 键 词：藻菌共培养 异味化合物 铜绿微囊藻(Microcystis aeruginosa) 蜡状芽孢杆菌(Bacillus cereus) 

分 类 号：Q93-331[生物学—微生物学]