食品科学 ›› 2017, Vol. 38 ›› Issue (9): 106-112.doi: 10.7506/spkx1002-6630-201709017

• 基础研究 • 上一篇    下一篇

复合菌系降解黄曲霉毒素B1的效果及组成多样性研究

赵春霞,王 轶,程 薇,吕育财,龚大春,郭 鹏   

  1. 1.三峡大学生物与制药学院,湖北 宜昌 443002;2.湖北省农业科学院农产品加工与核农技术研究所,湖北 武汉 430064
  • 出版日期:2017-05-15 发布日期:2017-05-22

Degradation of Aflatoxin B1 by a Microbial Consortium and Its Composition and Diversity

ZHAO Chunxia, WANG Yi, CHENG Wei, Lü Yucai, GONG Dachun, GUO Peng   

  1. 1. College of Biology and Pharmacy, China Three Gorges University, Yichang 443002, China; 2. Institute of Processing ofAgricultural Produce and Nuclear Agricultural Research, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
  • Online:2017-05-15 Published:2017-05-22

摘要: 采用“外淘汰法”筛选了一组对黄曲霉毒素B1(aflatoxin B1,AFB1)具有高效降解能力的复合菌系FBAD-2,该复合菌系在120 h内能将质量浓度为2 000 μg/L的AFB1完全降解,对质量浓度为5 000 μg/L 的AFB1能降解90%。FBAD-2在30~70 ℃的范围内均能保持对AFB1的高效降解能力,其最适温度为60 ℃。毒素降解实验分析表明,FBAD-2对AFB1的降解主要是胞外酶的作用,其最适产酶时间为24 h,此时的胞外粗酶液在48 h内能将5 000 μg/L的AFB1完全降解。16S rDNA基因组测序分析结果表明,FBAD-2的微生物组成主要包括土芽孢杆菌(Geobacillus)、嗜热小杆菌(Symbiobacterium thermopilum)、梭菌(Clostridium)和热厌氧杆菌(Tepidanaerobacter)等。

关键词: 黄曲霉毒素B1, 生物降解, 复合菌系, 微生物组成多样性

Abstract: External elimination method was applied to obtain an efficient aflatoxin B1-degrading microbial consortium, designated FBAD-2. The degradation rates of 2 000 and 5 000 μg/L AFB1 by the microbial consortium could reach 100% and 90% within 120 h, respectively. The toxin degradation ability of FBAD-2 was kept at a high level in the range of 30–70 ℃, with an optimal temperature of 60 ℃. The results of AFB1 detoxification experiment showed that the extracellular enzymes in the supernatant played a major role in the degradation of AFB1. Furthermore, the optimal culture time for enzyme production was 24 h, and the supernatant could completely degrade 5 000 μg/L AFB1 within 48 h. 16S rRNA gene clone library analysis showed that FBAD-2 was mainly composed of bacteria from the genera Geobacillus, Symbiobacterium thermopilum, Clostridium and Tepidanaerobacter.

Key words: aflatoxins B1, degradation, bacterial community, microbial composition and diversity

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