碱性果胶酶产生菌Bacillus claussi XJU-8的分离鉴定及酶学特性分析

doi:10.7506/spkx1002-6630-201105039

食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 182-186.doi: 10.7506/spkx1002-6630-201105039

碱性果胶酶产生菌Bacillus claussi XJU-8的分离鉴定及酶学特性分析

古丽斯玛依·艾拜都拉¹，艾尼江·尔斯满¹，木合塔·阿不都克里木¹,*，谢仁娜依·甫拉提²，孜来古丽·米吉提¹，赵建¹，艾尔肯·热合曼¹

1.新疆大学生命科学与技术学院 2.新疆师范大学生命科学与化学学院

收稿日期:2010-04-22 修回日期:2011-01-09 出版日期:2011-03-15 发布日期:2011-03-03
通讯作者: 艾尼江·尔斯满1 E-mail:abduwaly@sina.com
基金资助:
新疆维吾尔自治区科技支疆项目(201091236)；科技部教学实验用微生物菌种资源子项目(2005DKA21208-9)；
新疆特殊环境实验室开放课题(XJYS0203-2010-5)

Isolation and Identification of Bacillus claussi XJU-8 and Enzymatic Properties of Its Slkaline Pectinase

Gulsumay HABIBULLA1，Ghenijan OSMAN1，Muhtar ABDUKERIM1,*，Shirenay PULAT2，Zilaygul MIJIT1，#br# ZHAO Jian1，Erkin RAHMAN1

1. College of Life Science and Technology, Xinjiang University, Urumqi 830046, China；
2. College of Life Science and Chemistry, Xinjiang Normal University, Urumqi 830054, China

Received:2010-04-22 Revised:2011-01-09 Online:2011-03-15 Published:2011-03-03
Contact: Ghenijan OSMAN1 E-mail:abduwaly@sina.com

摘要/Abstract

摘要： 从新疆石河子市一处工业污水(pH11.0)中分离到一株碱性果胶酶产生菌，编号XJU-8。应用形态学检测、生理生化实验、16S rDNA序列分析、系统进化分析对菌株进行多相鉴定。XJU-8可在pH5.0～13.0的LB培养基上生长，最适生长温度37℃。16S rDNA序列构建的系统进化树表明XJU-8与Bacillus claussi类聚在一起，而且序列同源性高达99%以上。XJU-8与B.claussi GMBAE 42在氧化酶，柠檬酸盐利用和水解Tween-40、Tween-60上有差异，且XJU-8有宽范围pH值耐受性，被认为是B.claussi的一个新品系。该菌产生的碱性果胶酶最适pH10.0，最适温度50℃，在pH9.0～12.0有较高活性和稳定性。酶活性可被Ca2+盐激活。XJU-8所产碱性果胶酶特性良好，工业应用潜能巨大。

关键词: Bacillus claussi, 16S rDNA, 系统进化树, 碱性果胶酶

Abstract: A bacterial strain designated as XJU-8 was isolated from alkaline sewage samples from Shihezi city, Xinjiang. This bacterial strain was a gram-positive, spore-forming, aerobic bacillus. It could grow in LB medium with a broad range of pH (5.0－13.0). The optimal growth conditions for this bacterial strain were 37 ℃ and pH 10.5. Its tolerance to NaCl was up to 15%. The 16S rRNA gene sequence analysis showed that the strain XJU-8 was highly related to B. claussi with 99% similarity. The G+C content in its genomic DNA was 43.67%. The strain XJU-8 was confirmed as B. claussi by comparing its physiological, biochemical and genetic characteristics with those of B. claussi GMBAE 42. Due to its excellent pH tolerance and several phenotypic characteristics, this strain was further confirmed and classified as a new member of B. claussi species. This strain also could produce an extracellular alkaline pectinase with the maximum enzyme activity at 50 ℃ and pH 10.0. More than 80% activity of this alkaline pectinase was remained at pH value ranging from 9.0 to 12.0. The activity of the alkaline pectinase could be enhanced in the presence of Ca2+. These properties demonstrated that this enzyme might be suitable for paper-making, coffee and tea fermentation, textile industries and other industrial applications.

Key words: Bacillus claussi, 16S rDNA, phylogenetic analysis, alkaline pectinase

中图分类号:

Q93.331

古丽斯玛依·艾拜都拉1，艾尼江·尔斯满1，木合塔·阿不都克里木1,*，谢仁娜依·甫拉提2，. 碱性果胶酶产生菌Bacillus claussi XJU-8的分离鉴定及酶学特性分析[J]. 食品科学, 2011, 32(5 ): 182-186.

Gulsumay HABIBULLA1，Ghenijan OSMAN1，Muhtar ABDUKERIM1,*，Shirenay PULAT2，Zilaygul MIJIT1，. Isolation and Identification of Bacillus claussi XJU-8 and Enzymatic Properties of Its Slkaline Pectinase[J]. FOOD SCIENCE, 2011, 32(5 ): 182-186.

[1]	陶康，吴凌伟，金晓芳，任凯，于政鲜，刘通，刘明伟，王水兴. 基于高通量基因测序分析腐乳微生物多样性[J]. 食品科学, 2021, 42(8): 143-149.
[2]	鲍伟，韩姣姣，张旨轩，芦晨阳，周君，明庭红，李晔，苏秀榕. 基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析[J]. 食品科学, 2021, 42(6): 178-185.
[3]	王方杰，吴祖芳，翁佩芳，张鑫，田园. 胡柚黄酮对高脂饮食诱导的肥胖小鼠模型肠道菌群的调节作用[J]. 食品科学, 2020, 41(21): 140-146.
[4]	孙毓，肖益新，张冉，王成华，刘小玲，赵谋明. 富硒短小芽孢杆菌D1-019的筛选与鉴定[J]. 食品科学, 2019, 40(14): 130-137.
[5]	张大力，冯艳鹤，刘炳利，潘聪，封玲，郑明珠. 自然发酵糯玉米中细菌多样性分析及纯菌种对其加工特性的影响[J]. 食品科学, 2018, 39(18): 109-114.
[6]	郗恩光，谭海生，杨劲松，崔坤鹏，张万昌，鞠雪莉，李晓雷，张桂和. 香蕉植株上乳酸菌的分离鉴定、系统发育及抑菌特性分析[J]. 食品科学, 2018, 39(14): 112-118.
[7]	夏会丽，陈思思，陈雄，代俊，黄亚男，谢婷，李爱玲，王志. 丁酸梭菌的鉴定与发酵培养基配方优化[J]. 食品科学, 2017, 38(8): 56-62.
[8]	高涛，王芳，别小妹，吕凤霞，赵海珍，张充，陆兆新. 产耐热普鲁兰酶菌株的分离、筛选与鉴定[J]. 食品科学, 2017, 38(8): 117-121.
[9]	姚洪礼，李兴江，郑志，宋山，姜绍通，李顺，邓永东，潘丽军，吴学凤. 基于16S rDNA的醋酸菌筛选及其发酵特性[J]. 食品科学, 2017, 38(4): 6-12.
[10]	何鹏晖，钱杨，王猛，杨建涛，赵婷婷，蒋云露，车振明，饶瑜. 腐败发酵蔬菜中产膜醭细菌的分离鉴定及其生长特性分析[J]. 食品科学, 2017, 38(10): 92-97.
[11]	郑艳，姚婷. PCR-DGGE分析甘薯酸浆自然发酵过程中细菌多样性[J]. 食品科学, 2016, 37(7): 99-103.
[12]	孔望君，蒋会芳，冉火苗，王傲，吕曼，杨柯，辛志宏. 两株土壤放线菌ZSM-1和ZSM-2的分离与鉴定[J]. 食品科学, 2016, 37(11): 114-120.
[13]	刘正行，岳喜庆*. 腌虾蛄中优势乳酸菌的分离筛选与鉴定[J]. 食品科学, 2015, 36(9): 125-129.
[14]	李佳1，李艳1,2，牟德华1. 16S rDNA PCR-RFLP分析鉴定开菲尔发酵剂中的乳酸菌[J]. 食品科学, 2015, 36(7): 158-161.
[15]	蒋云露1，王猛1，常伟2，李明元1，王卫3，马力1，饶瑜1,*. 传统风吹肉加工过程中的微生物演替及优势菌群分析[J]. 食品科学, 2015, 36(7): 111-116.

碱性果胶酶产生菌Bacillus claussi XJU-8的分离鉴定及酶学特性分析

Isolation and Identification of Bacillus claussi XJU-8 and Enzymatic Properties of Its Slkaline Pectinase

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价