豆豉中产甲基萘醌菌株分离、筛选及其鉴定  

Isolation,Screening and Identification of A Menaquinone Producing Strain from Douchi

作　　者：杜霞[1] 陈卫平[1] 袁干军[2] 邝丙娣 DU Xia;CHEN Wei-ping;YUAN Gan-jun;KUANG Bing-di(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China;College of Biological Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《食品研究与开发》2018年第17期139-144,共6页Food Research and Development

基　　金：国家自然科学基金(81660578;81260476)

摘　　要：通过平板初筛,从江西产发酵型豆豉中分离得到29株芽孢杆菌。经过高效液相色谱法(high performance liquid chromatography,HPLC)初步定性定量检测,得16株产甲基萘醌菌株,其中DC-1为甲基萘醌(menaquinone,MK)产量较高菌株,确定为目标菌株。通过液质连用(liquid chromatograph-mass spectrometer,LC-MS)对DC-1菌株代谢产物分析,确定产物为MK-7。该菌株经形态学,生理生化试验,分子生物学试验和16S rDNA基因序列比对结果分析,鉴定为枯草芽孢杆菌Bacillus subtilis DC-1。通过该菌株初步发酵检测结果表明,发酵培时间为4 d时,Bacillus subtilis DC-1代谢物MK-7产量最高,可达到0.416 mg/L,为生物发酵生产MK-7提供了有利的微生物资源。29 strains of Bacillus were isolated from fermented Douchi produced in Jiangxi by flat screening. 16 menaquinone-producing strains were yielded by HPLC analysis approach, wherein the strains DC-1 was the best producer for menaquinone （MK）, then determined to the target strain. The main product was analyzed by liquid chromatograph-mass spectrometer （LC-MS） and proved to be MK-7. Based on the morphological, physiological and biochemical tests, molecular biological tests and sequence analysis of 16S rDNA gene, the strain was identified as Bacillus subtilis. The initial fermentation results showed that when the fermentation time was 4 d, the MK-7 yield of Bacillus subtilis DC-1 was the highest, reaching 0.416 mg/L, which provided a favorable microbial resource for the production of MK-7 by biological fermentation.

关 键 词：豆豉 甲基萘醌 筛选鉴定 枯草芽孢杆菌 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]