温水沤麻与酶法沤麻液细菌群落结构分析.docVIP

Bioprocess 生物过程, 2012, 2, 116-122 /10.12677/bp.2012.23019 Published Online September 2012 (/journal/bp.html) Analysis of Bacterial Community Structure in Water Retting and Enzymatic Retting Liquid* Libo Hou , Xiaolan Liu 1 2# 1 Graduate School of Environment and Information Sciences, Yokohama National University, Yokohama, Japan 2 Heilongjiang Key Lab of Agricultural Product Processing, College of Food and Biology Engineering, Qiqihar University, Qiqihar # Email: hou-libo-fj@ynu.jp, liuxiaolan001@126.com Received: Jul. 5 , 2012; revised: Jul. 19 , 2012; accepted: Jul. 27 , 2012 th th th Abstract: In order to investigate the bacterial community diversity of warm water retting liquid and enzymatic retting liquid, both of the retting liquid samples were studied by using Denaturing Gradient Gel Electrophoresis (DGGE). Dur- ing using DGGE method to analyze the bacterial diversity, DGGE bands were separated obviously by the gel concentra- tion of 8%, range of 25% - 65% denaturant gradient, temperature of 60?C and voltage of 150 V for electrophoresis time of about 7 h. Through analysis, the selected bands of DGGE profiles were cloned and sequenced. The obtained se- quence results by Blast analysis were used to construct the phylogenetic tree. We found Pseudomonas of Gammapro- teobacteria were the dominant bacteria both in warm water retting and enzymatic retting liquid samples. Bacillus of Firmicutes occurred along with the whole process of the two retting samples. However, in addition to share the domi- nant bacteria, the two samples also represented the differences in bacterial community structure. Keywords: Warm Water Retting; Enzymatic Retting; Bacterial Community Structure; Denaturing Gradient Gel Electrophoresis 温水沤麻与酶法沤麻液细菌群落结构分析* 1 侯立波，刘晓兰 2# 1 横浜国立大学环境情报学府，横浜，日本 齐齐哈尔大学