Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 231-236.

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Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto

LIU Xin-Mei, GAO Yu, ZHAO Jing, LI Bing-Bing, LIU Shuo, DONG Ming-Sheng

1.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China; 2.Nanjing Inspection and Testing Institute of Products Quality,Nanjing 210028,China; 3.Department of Science and Technology,Nanjing Science and Technology University,Nanjing 210094,China

Online:2007-05-15 Published:2011-12-31

Abstract

Abstract: The effects of natto strain BNK cultivation time,operational times,temperature and concentration of lysozyme on protoplast production and regeneration were studied.In addition,different operational methods, regeneration media,osmotic stabilizers and protective additives were also investigated.The appropriate conditions of cultur are 9h,BNK treated by 0.8 mg/ml lysozyme for 40 min at 30℃,then spreaded on PYG medium with mannitol as stabilizer and starch as a protector.Under these conditions the protoplast formation achieves 98.2% and regeneration frequency 28.4%.

Key words: Bacillus subtilis natto, protoplast preparation, regeneration

LIU Xin-Mei, GAO Yu, ZHAO Jing, LI Bing-Bing, LIU Shuo, DONG Ming-Sheng. Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto[J]. FOOD SCIENCE, 2007, 28(5): 231-236.

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Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto

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