期刊论文

Isolation and Identification of Bacillus Strains From Bee Bread and Their Tolerance to Acid and Glucose

中文

食品与生物技术学报

Journal of Food Science and Biotechnology

1673-1689

2017

36

4

410-415

10.3969/j.issn.1673-1689.2017.04.013

江苏省产学研前瞻项目(BY2014023-28)； 无锡市科技发展农业支撑项目(CLE01N1310)； 中央高校基本科研业务费专项资金资助项目；

本校为其他机构

为丰富人工发酵蜂花粉生产蜂粮的菌种资源,从天然蜂粮中筛选芽孢杆菌。通过平板涂布法从中蜂蜂粮样品中分离产芽孢的细菌,利用16S rRNA基因同源比对及系统发育分析对其进行初步鉴定,并分析其耐酸耐高糖特性。共分离到16株隶属于Bacillus tequilensis、Bacillus aerophilus、Fictibacillus nanhaiensis、Bacillus sonorensis、Lysinibacillus xylanilyticus、Lysinibacillus fusiformis、Bacillus invictus、Bacillus methylotrophicus的芽孢杆菌。其中10株菌能在低酸和高糖条件下正常生长,菌株Br7、Br9和Br11的芽孢生成量较少,有潜力应用于人工发酵蜂花粉制备蜂粮。

Bacillus strains were isolated from natural bee bread to enrich microbes producing bee bread from the fermentation of bee pollen. Strains were isolated based on the homologous alignmentusing spread plate methodandpreliminaryidentified using phylogenetic analysis of the 16S rRNA genes. Theirtolerance to acidand glucosewas also discussed. Sixteen spore-forming bacteria were totally isolated from bee bread of Apissinensis and identified as the genus of Bacillus tequilensis, Bacillus aerophilus, Fictibacillusnanhaiensis, Bacillus sonorensis, Lysinih acillusxylanily-ticus, Lysinibacillusfiisiformis...