一株细菌纤维素生产菌的筛选鉴定及发酵培养基优化  

Screening and Identification of Cellulose Producing Bacterium and Its Fermentation Medium Optimization

作　　者：黄瑶 周苗 关欣欣 黄秋婷 李小玲 陶霞 HUANG Yao;ZHOU Miao;GUAN Xinxin;HUANG Qiuting;LI Xiaoling;TAO Xia(Department of Chemistry and Biological Engineering,Guangxi University of Science and Technology,Guangxi Key Laboratory of Green Processing of Sugar Resources,Liuzhou 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西糖资源绿色加工重点实验室,广西柳州545006

出　　处：《食品科技》2022年第5期7-12,共6页Food Science and Technology

基　　金：广西自治区大学生创新创业训练计划项目(202010594210)。

摘　　要：以残次水果为原料,分离筛选得到一株细菌纤维素生产菌,命名为GZ-01。对该菌株进行形态观察、生理生化鉴定以及16S rDNA序列分析,鉴定该菌为冲绳醋酸杆菌(Acetobacter okinawensisi)。通过进行纤维素特异性染色、红外光谱分析试验确定其发酵产物为细菌纤维素。使用正交实验设计对发酵培养基配方进行优化,优化后的发酵培养基配方为:葡萄糖1.5%,蔗糖4.5%,玉米浆2.6%,磷酸二氢钾0.35%,硫酸铵0.125%,pH5.0。A bacterial cellulose producing strain named GZ-01 was screened and isolated from defective fruits.The strain was identified as Acetobacter okinawensisi,based on morphological observation,physiological and biochemical identification,16S rDNA sequence analysis.The fermentation production was identified as bacterial cellulose by cellulose specific staining test and infrared spectrum analysis.The fermentation medium components were optimized by orthogonal tests.The results showed that the optimal fermentation medium components were glucose 1.5%,sucrose 4.5%,corn steep liquor 2.6%,KH_(2)PO_(4)0.35%,(NH_(4))_(2)SO_(4)0.125%,pH 5.0.

关 键 词：细菌纤维素 菌株筛选 鉴定 冲绳醋酸杆菌 培养基优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]