α-淀粉酶产生菌的分离、筛选及鉴定  

Isolation, screening and identification of α-amylase-producing bacteria

作　　者：郑虹 陆小翠 邓加聪 ZHENG Hong;LU Xiaocui;DENG Jiacong(School of Ocean and Biochemical Engineering,Fuqing Branch of Fujian Normal University,Fuqing 350300,China;Key Laboratory of Fujian University for Environmental Control and Control of Offshore Watershed Fujian Universities,Fuqing 350300,China;Colleges Engineering Research Center of Modern Facility Agriculture of Fujian University,Fuqing 350300,China)

机构地区：[1]福建师范大学福清分校海洋与生化工程学院,福建福清350300 [2]近海流域环境测控治理福建省高校重点实验室,福建福清350300 [3]现代设施农业福建省高等学校工程研究中心,福建福清350300

出　　处：《中国酿造》2020年第7期116-119,共4页China Brewing

基　　金：福建省科技计划项目(2018-G-58);福建省高等学校服务产业特色专业(闽教高[2016]24号);福建省高等学校应用型学科建设(闽教高[2017]44号);福建师范大学福清分校高级项目培育基金项目。

摘　　要：通过富集培养、平板筛选、摇瓶复筛从40℃的温泉底泥中分离筛选出一株产α-淀粉酶菌株,通过菌株的生理生化试验、16S r RNA基因序列遗传分析对该菌株进行鉴定。结果表明,菌株FA4被鉴定为苏云芽孢杆菌(Bacillus thuringiensis),该菌株具有较强的热稳定性,在55℃下仍能生长。The α-amylase-producing strain FA4 was isolated from the bottom sediment of 40 ℃ hot spring by enrichment culture, plate screening and shaking flask. The strain was identified and analyzed by physiological and biochemical tests and genetic analysis of 16 S r RNA gene sequences, and theα-enzymatic properties produced by the strain were discussed. The results showed that the strain FA4 was identified as Bacillus thuringiensis. The strain had strong thermal stability and could still grow at 55 ℃.

关 键 词：Α-淀粉酶 筛选 鉴定 

分 类 号：Q556.2[生物学—生物化学]