枯草芽孢杆菌液态发酵降解茶皂素  

Bacillus subtilis liquid fermentation and degradation of tea saponin

作　　者：刘以清 肖瑜[1] 覃妍[1] 唐沈[1] 黄浦[1] 张丽丽[1] 

机构地区：[1]桂林理工大学环境科学与工程学院,广西矿冶与环境科学实验中心,广西危险废物处置产业化人才小高地,桂林541004

出　　处：《环境工程学报》2016年第4期2023-2030,共8页Chinese Journal of Environmental Engineering

基　　金：国家自然科学基金资助项目(21367010)

摘　　要：实验研究了培养时间、培养温度、培养基初始p H、纱布层数和接种量等不同因素条件下,枯草芽孢杆菌对茶皂素降解率的影响,采用固相萃取-GC/MS分析法进行产物鉴定。通过单因子实验和响应曲面实验表明,反应温度、培养基初始p H、接种量对降解率影响较大,最佳液态发酵条件为:在23.2℃下培养6 d,培养基初始p H为8.97,纱布10层,接种量1.97%,最佳条件下,降解率达到(67.07±0.33)%。GC/MS分析得到胞外产物18种,胞内产物4种。The experimental factors affecting the liquid fermentation and degradation of tea saponin by Bacillus subtilis（ Ehrenberg） Cohn were investigated in this study. Different factors such as incubation time,incubation temperature,initial p H of the microbial culture medium,layers of gauze,and microbial quantity were applied to study the degradation rate of the liquid fermentation and degradation. The products of the liquid fermentation and degradation were analyzed by solid phase extraction-GC / MS. The results showed that incubation temperature,initial p H of the microbial culture medium,and microbial quantity had significant impacts on the degradation rate. The best degradation rate was observed under liquid fermentation conditions when the incubation temperature was 296. 2 K,incubation time was 6 days,initial p H of the microbial culture medium was 8. 97,10 layers of gauze were present,and quantity of percentage was 1. 97%. The degradation rate reached（ 67. 07 ±0. 33） % under the best culture conditions. The analysis of products conducted by solid phase extraction-GC / MS showed that there were 18 extracellular products and 4 intracellular products.

关 键 词：枯草芽孢杆菌 液态发酵 茶皂素 发酵产物 

分 类 号：X705[环境科学与工程—环境工程]