油桐粕蛋白降解菌的筛选鉴定及固态发酵研究  

Screening,Identification and Study of Solid Fermentation of the Strains Degrading Tung Cake Protein

作　　者：赵梦瑞 方勤敏 黎继烈[1] 李培旺[2] 张梦君[1] 肖志红[2] 李昌珠[2] 吴红[2] 谈泰猛 彭映晖 Zhao Mengrui;Fang Qinmin;Li Jilie;Li Peiwang;Zhang Mengjun;Xiao Zhihong;Li Changzhu;Wu Hong;Peng Yinghui(Key Lab of Non - wood Forests Cultivation and Protection Co - constructed by China Education Ministry and Hunan Province;Central South University of Forestry and Technology, Changsha 41000;2. Hunan Academy of Forestry, Changsha 41000)

机构地区：[1]经济林培育与保护教育部重点实验室中南林业科技大学,长沙410004 [2]湖南省林业科学院,长沙410004

出　　处：《中国粮油学报》2018年第6期94-99,112,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省科技重大专项(2016NK1001);湖南省重大专项(2016NK1001-4);湖南省科技计划(2015NK2020);湖南省重点研发计划(2017WK2021)

摘　　要：从自然发酵的油桐粕堆肥中分离到1株高效降解油桐粕蛋白的菌株并命名为LYT-1。通过形态学观察、生理生化特征鉴定和16S rRNA序列分析确定该菌株系统发育地位,研究了接种量、温度、初始含水量和时间对该菌株固态发酵油桐粕的影响,并对发酵前后的游离氨基酸组成进行测定。结果表明:菌株LYT-1为枯草芽孢杆菌(Bacillus subtilis);其最佳发酵条件为接种量30%、初始含水量60%、发酵温度45℃、发酵时间7 d。在此最佳发酵条件下油桐粕中氨基态氮含量为40.6 mg/g,较发酵前提高了24.6倍,游离氨基酸总量增加了24.5倍。因此,利用枯草芽孢杆菌发酵能够有效改善油桐粕蛋白的营养结构,提高其应用价值。A bacterial strain efficiently degrading the Tung cake protein was isolated from the aggregated fermented Tung cake and named LYT-1. The strain was identified based on the morphological characteristics,physiological and biochemical testing and the 16 S rRNA gene sequence analysis. The effects of inoculation amount,temperature,initial moisture content and time on solid fermentation of Tung cake were studied. Moreover,the free aminoacid composition of Tung meal was analyzed before and after fermentation. The results showed that the stain of LYT-1 was Bacillus subtilis. The optimum fermentation condition was that the inoculation amount as 30%,initial moisture content 60%,fermentation temperature 45 ℃ and 7 d for fermentation time. Under the above conditions,the content of ammonia nitrogen in the Tung cake increased to 40. 6 mg/g with 24. 6 times higher than that before fermentation,and the total amino acid increased by 24. 5 times. Therefore,fermentation with Bacillus subtilis can effectively improve the nutrition structure and application value of Tung cake protein.

关 键 词：油桐粕蛋白 筛选 鉴定 枯草芽孢杆菌 固态发酵 氨基酸 

分 类 号：Q939.96[生物学—微生物学]