绿豆酸浆中淀粉絮凝菌的分离鉴定及其生长特性  

The isolation and growth characteristics of starch flocculating bacteria from mung bean sour liquid

作　　者：刘黎莹 许云贺 叶青 张莉力 LIU Li- ying;XU Yun- he;YE Qing;ZHANG Li- li(College of Food Science and Engineering, Jinzhou Medical University,Jinzhou 121001, China;College of Animal Husbandry ＆ Veterinary Medicine,Jinzhou Medical University,Jinzhou 121001, China)

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁锦州121001 [2]锦州医科大学畜牧兽医学院,辽宁锦州121001

出　　处：《食品工业科技》2018年第8期85-89,94,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目（31301499）; 辽宁省“百千万人才工程”人选科技活动受资助B类项目; 辽宁省自然科学基金项目（2015020702）

摘　　要：以自然发酵绿豆酸浆为研究对象,采用平板分离技术从酸浆中分离出5株具有絮凝淀粉活性的产酸细菌,通过群体形态、个体形态观察、生理生化实验及16S r DNA序列分析对絮凝活性最高的菌株LLY11进行菌种鉴定,鉴定该菌株为Acetobacter indonesiensis,并命名为Acetobacter indonesiensis LLY11。通过单因素实验优化了其培养条件,其最佳培养条件为：分别以1%葡萄糖、2%牛肉膏作为绿豆汁培养基的碳源和氮源、初始p H5.0、培养温度30℃,在该培养条件下,测定了LLY11菌株的生长曲线,确定菌株从12 h才开始进入对数期,有二次生长,分别在24 h和42 h菌体数量达到最高值,随后进入衰亡期。By natural fermentation mung bean sour liquid as the research object,using plate screening techniques isolated five strains with starch flocculation activity of acid producing bacteria from sour liquid.By group morphology,individual morphological observation,physiological and biochemical experiments and 16 S r DNA sequence analysis strain LLY11 with the highest flocculation activity were identificated.The strain was identified as Acetobacter indonesiensis and named as Acetobacter indonesiensis LLY11.The culture conditions were optimized by single factor experiments,the best culture condition was glucose1%,beef paste 2%,initial p H5.0,culture temperature 30 ℃,under this culture condition,the growth curve of LLY11 strain was determined.It was determined that the strain began to enter logarithmic period from 12 h,appeard secondary growth and reached the highest value at 24 h and 42 h,and then entered the decline stage.

关 键 词：绿豆酸浆 分离鉴定 絮凝活性 淀粉 

分 类 号：TS201.3[轻工技术与工程—食品科学]