| 高效分解水产原料的菌株分离鉴定和组合发酵初探 |
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| 引用本文： | 宋敏,刘为,张鹰炯,童晓倩,李鹏,王斌,罗红宇.高效分解水产原料的菌株分离鉴定和组合发酵初探[J].海洋与湖沼,2015,46(4):800-807. |
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| 作者姓名： | 宋敏 刘为 张鹰炯 童晓倩 李鹏 王斌 罗红宇 |
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| 作者单位： | 浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022,岱山县绿康源海洋生物技术有限公司 舟山 316200,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022 |
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| 基金项目： | 海洋公益性行业科研专项经费资助,201305016号。 |
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| 摘 要： | 为从一种组成未知的商用复合菌中分离并筛选出优势发酵菌株,本实验采用稀释平板培养法,对菌种进行分离纯化,同时参照《真菌鉴定手册》和《常见细菌鉴定手册》,根据其形态学特征、生理生化特性,并分别结合16S r DNA和18S r DNA序列的比对分析对菌种进行鉴定。另外,本研究通过生长曲线测定,单菌种发酵试验以及多菌种混合发酵发酵试验,以游离氨基酸态氮为指标,以期筛选出发酵低值水产品制备菌肥的最佳菌株组合。结果显示,共分离得到4株菌,分别为a热带假丝酵母、b罗伦隐球菌、c枯草芽孢杆菌、d蜡样芽胞杆菌。且菌种组合acd发酵后游离氨基酸态氮的含量较对照组上升最显著,为8.276g/L。故可确定最佳发酵菌株配方为acd(热带假丝酵母+枯草芽孢杆菌+蜡样芽胞杆菌)。
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| 关 键 词： | 低值水产品 分离鉴定 发酵 游离氨基酸态氮 |
| 收稿时间： | 3/7/2015 12:00:00 AM |
| 修稿时间： | 2015/4/21 0:00:00 |
ISOLATION AND IDENTIFICATION OF STRAINS WHICH HAVE HIGH EFFICIENT DECOMPOSITION ON LOW-VALUE AQUATIC PRODUCTS AND EXPLORATION OF COMBINATION FERMENTATION |
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| SONG Min,LIU Wei,ZHANG Ying-Jiong,TONG Xiao-Qian,LI Peng,WANG Bin and LUO Hong-Yu.ISOLATION AND IDENTIFICATION OF STRAINS WHICH HAVE HIGH EFFICIENT DECOMPOSITION ON LOW-VALUE AQUATIC PRODUCTS AND EXPLORATION OF COMBINATION FERMENTATION[J].Oceanologia Et Limnologia Sinica,2015,46(4):800-807. |
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| Authors: | SONG Min LIU Wei ZHANG Ying-Jiong TONG Xiao-Qian LI Peng WANG Bin and LUO Hong-Yu |
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| Institution: | Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province Department of Food Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province Department of Food Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China,Daishan County Green Health Source Marine Biotechnology Co. Ltd., Zhoushan 316200, China,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province Department of Food Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province Department of Food Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province Department of Food Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China and Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province Department of Food Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China |
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| Abstract: | In order to screen strains with high efficient decomposition of low-value aquatic products from an unknown compound strains.We isolated and purified strains on the low-value aquatic products culture medium by the dilution plate culture method.According to the characteristics of morphology, physiology and biochemistry tests and the comparison of 16S rDNA, 18S rDNA sequence, the strains were classified.In addition, in order to screen good fermentation strains, we did the determination of growth curve, single strain fermentation test and mixed strains fermentation test.Four strains were isolated and they were named a, b, c, d respectively.The strain a was classified into Candida tropicalis, the strain b was classified into Cryptococcus laurentii, the strain c was classified into Bacillus subtilis, the strain d was classified into Bacillus cereus.And the optimal fermentation strains combination was acd (Candida tropicalis+Bacillus subtilis+Bacillus cereus). |
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| Keywords: | low-value aquatic products isolation and identification fermentation free amino acid nitrogen |
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