维生素C二步发酵伴生菌的分离鉴定  

Isolationand characterization of associated bacteria from medium of Two-Step vitamin C fermentation

作　　者：崔凤霞 王敬臣 夏梦芸 田润 杨毅[3] 

机构地区：[1]郑州拓洋实业有限公司,郑州450066 [2]四川贝安迪生物基因工程有限公司,成都610064 [3]四川大学生命科学学院生物资源与生态环境教育部重点实验室,成都610041

出　　处：《四川大学学报（自然科学版）》2014年第4期847-850,共4页Journal of Sichuan University(Natural Science Edition)

基　　金：农村废弃生物质能源化利用共性关键技术项目(2012GZ0003)

摘　　要：从现有成熟用于维生素C生产的混合菌系中分离得到伴生菌.扫描电镜显示该菌菌体大小为0.7μm×（2-4）μm,呈链状排列.经16SrDNA序列分析表明,伴生菌与内生芽孢杆菌（Bacillus endophyticus）亲缘性高.伴生菌在培养8-12h后进入生长对数期,且可产生淀粉酶和纤维素酶.Companion fungus is separated from existing mixed culture used maturely to produce vitamin C. SEM shows that the size of the cells are 0.7μm×（2-4）μm in the chains. 16S rDNA sequence analysis showed that companion fungus has a high consanguinity with Bacillus endophyticus. After being cultured for 8 to 12 hours, the companion fungus enters into the logarithmic growth phase, and will produce the amylase and the cellulose.

关 键 词：Vc发酵 伴生菌 内生芽孢杆菌 淀粉酶 纤维素酶 

分 类 号：Q93[生物学—微生物学]