泡菜中高效氨氮降解菌的筛选及鉴定  

Screening and Identification of High-effective Ammonia-nitrogen Degrading Bacteria from Pickled Vegetables

作　　者：冯爱娟[1,2] 朱美娟 陈美娟[1] 苏莉莎 叶茂 FENG Ai-juan;ZHU Mei-juan;CHEN Mei-juan;SU Li-sha;YE Mao(School of Food and Biotechnology,Guangdong Industry Technical College,Guangzhou 510300,China;Engineering and Technological Development Center of Special Condiments in Guangdong Higher Education Institutions,Guangzhou 510300,China)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广州510300 [2]广东高校特色调味品工程技术开发中心,广州510300

出　　处：《中国调味品》2018年第10期91-95,共5页China Condiment

基　　金：广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103);国家青年科学基金项目(31500102);"创新强效工程"之自主创新能力提升项目(1A10205);广东轻工职业技术学院校级项目(KJ201509)

摘　　要：为研究微生物降解氨氮的能力,解决城市生活污水、工厂污水的氨氮污染现象提供参考,以市售的泡菜作为原材料,培养基以500mg/L的高浓度(NH_4)_2SO_4为唯一氮源的选择培养基,分离筛选出对高氨氮含量有氨氮效果的菌株,并从中筛选出1株氨氮降解效率较高的菌株LJK8,对其进行了形态学和生理特性等鉴定,初步鉴定为Rheinheimera aquatica(水莱茵海默氏菌)。实验结果表明:在初始氨氮质量浓度为500 mg/L,初始pH值为7.4,培养温度为28℃时,该菌株72h对氨氮的降解率为64.85%。对该菌进一步深入研究,优化其降解条件,再应用到养殖废水、生活污水及氨氮污染较严重的土壤的氨氮处理中,期望得到更大的收益。To study the microorganisms＇ degrading ability of ammonia-nitrogen and provide the reference for solving the ammonia-nitrogen pollution phenomenon of urban,domestic sewage and factory sewage,the pickled vegetables sold in the market are used as the raw materials,a high-concentration（NH4）2SO4 of 500 mg/L is selected as the only nitrogen source,a high-effective ammonia-nitrogen degrading bacterial strain LJK8 has been screened.The morphological and physiological characteristics of LJK8 are identified,it is preliminary identified as Rheinheimera aquatica.The degrading rate of NH4＋-N by LJK8 is 64.85% with 72 hat initial NH4~＋-N concentration of 500 mg/L,initial pH of 7.4,culture temperature of 28 ℃. With further in-depth study on the bacterial strain and optimization of degradation conditions,it can be applied for treatment of aquaculture wastewater,domestic sewage and soil with serious ammonia-nitrogen pollution,it is expected to get a greater return.

关 键 词：泡菜 氨氮降解 降解效率 

分 类 号：TS201.3[轻工技术与工程—食品科学]