一株源于果园的Alicyclobacillus的分离、鉴定及其生物学特性

摘要/Abstract

摘要： 目的：为了解脂环酸芽孢杆菌在果园土壤中的分布情况，对陕西果园土壤进行研究。方法：以酸化的YSG培养基分离培养脂环酸芽孢杆菌，观察菌株形态，测定生理生化特性，应用API 50CHB及API ZYM系统测定糖酵解和酶反应，以气相色谱(GC)分析脂肪酸组成，并以16S rDNA序列分析法构建系统发育树。结果：分离菌株与标准菌株的形态基本一致，酶谱有很大的相似性但糖酵解反应差异较大；16S rDNA序列分析显示，分离菌株与标准菌株属于同一属的不同种，分离菌与Alicyclobacillus contaminans的同源性达到99%。结论：采用国际通用的脂环酸芽孢杆菌的分离方法，结合API系统、脂肪酸组成分析及16S rDNA序列分析，可以快速的将分离菌鉴定到种；脂环酸芽孢杆菌在果园土壤中确有分布，可能对果汁质量造成威胁。

关键词: 嗜酸耐热菌, API系统, 16S rDNA, 脂肪酸, 鉴定

Abstract: The aim of this study was to isolate Alicyclobacillus from orchard soil collected from apple farms in Shaanxi province, China and to study the distribution of Alicyclobacillus. A strain of Alicyclobacillus was isolated by using a YSG medium acidified with sulphuric acid. The morphology, cultural characteristics and physiological characteristics of the isolate were tested and the carbohydrate fermentation and enzyme profile were investigated by API ZYM and APY 50CHB System. The fatty acid composition was analyzed by GC. In addition, a phylogenetic tree was constructed by 16S rDNA sequence analysis. The strain of Alicyclobacillus was basically consistent with the reference stain Alicyclobacillus acidoterrestris DSM 3922T in morphology, and showed high similarity in enzyme profile, but great differences in carbohydrate fermentation performance. 16S rDNA sequence analysis indicated that both strains belonged to different species of the same genus. Moreover, the isolated strain shared a homology of 99% with the reference strain. In conclusion, the internationally recognized method for Alicyclobacillus isolation in combination with API System, fatty acid composition analysis and 16S rDNA sequence analysis permits rapid isolation and identification of Alicyclobacillus. As expected, Alicyclobacillus is distributed in orchard soil, which may pose a threat to the quality of fruit juice.

Key words: Alicyclobacillus acidoterrestris, API system, 16S rDNA, fatty acid, identification

中图分类号:

中图分类号: TS275.5

袁亚宏，刘晓珂，岳田利*，王莹，赵旭博. 一株源于果园的Alicyclobacillus的分离、鉴定及其生物学特性[J]. 食品科学, 2012, 33(17): 129-135.

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