降解类胡萝卜素产香细菌的筛选及鉴定  

Screening and Identification of Bacteria Th at Can Produce Flavor Compounds by Degrading Carotenoids

作　　者：蒿洪欣[1] 许园园[1] 刘冬[1] 韩新宽[1] 牛天琦 郭玉辉[1] 祈诗月 杨清香[1,2] 

机构地区：[1]河南师范大学生命科学学院,河南新乡453007 [2]河南师范大学资源微生物与功能分子河南省高校重点实验室,河南新乡453007

出　　处：《食品科学》2014年第9期152-156,共5页Food Science

基　　金：国家自然科学基金面上项目(21077032;21277041);河南省高校科技创新团队支持计划项目(13IRTSTHN009)

摘　　要：本实验从常年落花的土壤中分离到了6株能降解类胡萝卜素并且产生香味的菌株。形态学观察和16S rDNA序列分析表明,其中有3株与Bacillus subtills和Bacillus tequilensis聚在一起,2株与Bacillus methylotrophicus和Bacillus pum ilus相似性最高,1株菌与Bacillus licheniformis亲缘关系最近。通过透明圈观察和OD495 nm判定培养基中的类胡萝卜素明显被降解,并且通过气相色谱-质谱法初步分析了其降解产物,产物中主要为2-庚酮、棕榈酸、邻苯二甲酸酐等物质。Six strains were screened and isolated for their ability to degrade carotenoids and produce flavor compounds from the soil on which perennial flowering plants are grown. Morphological observation and 16S rDNA sequence analysis showed that three of the six strains were clustered with Bacillus subtills and Bacillus tequilensis, two of them had a higher similarity with Bacillus methylotrophicus and Bacillus pumilus, and one had the closest genetic relationship with Bacillus lichniformis. Degradation of carotenoid was determined by observing the transparent circles in carotenoid agar plates and detecting the optical density （OD） at 495 nm. The degradation products were determined preliminarily by gas chromatography-mass spectrometry （GC-MS）. The identified major products were 2-heptanone, palmitic acid, phthalic anhydride and other substances.

关 键 词：类胡萝卜素 芽孢杆菌 筛选 透明圈 

分 类 号：Q939.99[生物学—微生物学]