降解类胡萝卜素产香细菌的筛选及鉴定

doi:10.7506/spkx1002-6630-201409031

食品科学

降解类胡萝卜素产香细菌的筛选及鉴定

蒿洪欣，许园园，刘冬，韩新宽，牛天琦，郭玉辉，祈诗月，杨清香

1.河南师范大学生命科学学院，河南新乡 453007；
2.河南师范大学资源微生物与功能分子河南省高校重点实验室，河南新乡 453007

出版日期:2014-05-15 发布日期:2014-05-19

Screening and Identification of Bacteria That Can Produce Flavor Compounds by Degrading Carotenoids

HAO Hong-xin, XU Yuan-yuan, LIU Dong, HAN Xin-kuan, NIU Tian-qi, GUO Yu-hui, QI Shi-yue, YANG Qing-xiang

1. College of Life Sciences, Henan Normal University, Xinxiang 453007, China; 2. Key Laboratory for Microorganisms and Functional Molecules, Henan Normal University, Xinxiang 453007, China

Online:2014-05-15 Published:2014-05-19

摘要/Abstract

摘要：

本实验从常年落花的土壤中分离到了6 株能降解类胡萝卜素并且产生香味的菌株。形态学观察和16S rDNA序列分析表明，其中有3 株与Bacillus subtills和Bacillus tequilensis聚在一起，2 株与Bacillusmethylotrophicus和Bacillus pumilus相似性最高，1 株菌与Bacillus licheniformis亲缘关系最近。通过透明圈观察和OD495 nm判定培养基中的类胡萝卜素明显被降解，并且通过气相色谱-质谱法初步分析了其降解产物，产物中主要为2-庚酮、棕榈酸、邻苯二甲酸酐等物质。

关键词: 类胡萝卜素, 芽孢杆菌, 筛选, 透明圈

Abstract:

Six strains were screened and isolated for their ability to degrade carotenoids and produce flavor compounds
from the soil on which perennial flowering plants are grown. Morphological observation and 16S rDNA sequence
analysis showed that three of the six strains were clustered with Bacillus subtills and Bacillus tequilensis, two of
them had a higher similarity with Bacillus methylotrophicus and Bacillus pumilus, and one had the closest genetic
relationship with Bacillus lichniformis. Degradation of carotenoid was determined by observing the transparent circles
in carotenoid agar plates and detecting the optical density (OD) at 495 nm. The degradation products were determined
preliminarily by gas chromatography-mass spectrometry (GC-MS). The identified major products were 2-heptanone,
palmitic acid, phthalic anhydride and other substances.

Key words: carotenoids, Bacillus sp., screening, transparent circle

蒿洪欣，许园园，刘冬，韩新宽，牛天琦，郭玉辉，祈诗月，杨清香. 降解类胡萝卜素产香细菌的筛选及鉴定[J]. 食品科学, doi: 10.7506/spkx1002-6630-201409031.

HAO Hong-xin, XU Yuan-yuan, LIU Dong, HAN Xin-kuan, NIU Tian-qi, GUO Yu-hui, QI Shi-yue, YANG Qing-xiang. Screening and Identification of Bacteria That Can Produce Flavor Compounds by Degrading Carotenoids[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201409031.

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降解类胡萝卜素产香细菌的筛选及鉴定

Screening and Identification of Bacteria That Can Produce Flavor Compounds by Degrading Carotenoids

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