一株枯草芽孢杆菌的分离鉴定及其发酵条件优化  

Isolation and Identification of Bacillus subtilis and Its Fermentation Condition Optimization

作　　者：袁蕊 王学江 李峰 YUAN Rui;WANG Xuejiang;LI Feng(Worldfull Agricultural Science and Technology Co.,Ltd.,Yantai 264000,China)

机构地区：[1]五洲丰农业科技有限公司,山东烟台264000

出　　处：《化学与生物工程》2019年第7期35-38,共4页Chemistry & Bioengineering

摘　　要：通过水浴处理,反复平板划线,从土壤中分离纯化出一株疑似枯草芽孢杆菌的菌株,命名为WZB。对该菌株进行形态学观察、生理生化实验和16S rDNA序列分析,最终鉴定该菌株为枯草芽孢杆菌。并对该菌株的发酵条件进行了初步优化,优化得到的发酵条件为:接种量3%、发酵温度34℃、初始pH值7.0、培养时间36 h,进一步为枯草芽孢杆菌菌剂开发应用奠定了基础。We isolated and purified a suspected strain Bacillus subtilis from soil,and named it as WZB.Moreover,we identified the strain by morphological observation,physiological and biochemical experiments,performed 16S rDNA sequence analysis,and optimized the fermentation conditions.The results show that the strain WZB is identified as Bacillus subtilis,and the optimal fermentation conditions can be determined as follows:the inoculation concentration of 3%,the fermentation temperature of 34 ℃,the initial pH value of 7.0,and the fermentation time of 36 h.The study lays a foundation for further development and application of Bacillus subtilis agents.

关 键 词：枯草芽孢杆菌 菌株特性 筛选 鉴定 发酵条件 

分 类 号：TS261.1[轻工技术与工程—发酵工程] S852.6[轻工技术与工程—食品科学与工程]