自然发酵腐乳中芽孢杆菌的分离与鉴定

Isolation and identification of Bacillus in the natural fermentation of sufu

摘要: 从自然发酵腐乳中筛选芽孢杆菌并研究其作用。根据菌株产蛋白酶能力大小,对自然发酵腐乳中细菌进行分离纯化获得四株芽孢杆菌,经纯化培养后观察其个体形态和菌落形态,利用Biolog微生物自动鉴定系统和16S r DNA序列分析对其精确鉴定。结果显示四株菌株分别为:一株枯草芽孢杆菌(Bacillus subtilis B),两株蜡样芽孢杆菌(Bacillus cereus B),一株解淀粉芽孢杆菌(Bacillus amyloliquefaciens B)。

Abstract: To screen the bacillus in the natural fermented sufu and study its function,according to the ability of protease production,bacteria in the naturally fermented bean curd were isolated and purified. Totally,four Bacillus were obtained. Then,those four stains were identified via a combination of individual shape and colony morphology observation,Biolog Microbial Identification System,and 16 S r DNA sequence analysis. The four strains were identified as:one Bacillus subtilis B,two Bacillus cereus B,and one Bacillus amyloliquefaciens B,respectively.