产淀粉酶芽孢杆菌的分离和鉴定.PDFVIP

食品研究与开发 ２０17 年 3 月 生物工程 Ｆood Research And Development 第 38 卷第 6 期 175 DOI ：10.3969/j .issn.1005-6521.2017.06.039 产淀粉酶芽孢杆菌的分离和鉴定 王磊 ，陈宇飞 ，杨柳 （吉林工商学院 食 品工程学院 ，吉林 长春 130507 ） 摘 要 ：从土壤 中分 离筛选 出产淀粉酶的菌株 ，经淀粉培养基初 筛后 ，采用 DNS 法对发酵提取的粗酶液进行总酶活和 α-淀粉酶活力的测定 ，通过形 态观察和生理生化反应对 筛出的菌株进行鉴定。结果表 明：分 离到 4 株产淀粉酶芽孢杆 菌，测得其透明圈直径与菌落直径比值在 1.7～3.5 之 间，其 中有 2 株菌株产淀粉酶能力较 高，总酶活达到 19.760 U/mL 和 15.432 U/mL ；4 株 芽孢杆菌所产 α-淀粉酶酶活在 6.4 U/mL～10.4 U/mL 之 间。经鉴定 ，1 株为枯草芽孢杆菌，3 株为蜡样 芽 孢杆菌，枯草芽孢杆菌的产淀粉酶能力优于蜡样芽孢杆菌。 关键词 ： 芽孢杆菌；淀粉酶 ；分 离；鉴定 Isolation and Identification of Amylase-Producing Bacillus WANG Lei ， CHEN Yu-fei ， YANG Liu （Department of Food Engineering ，Jilin Business and Technology College ， Changchun 130507 ，Jilin ， China ） Ａｂｓｔｒａｃｔ ： The amylase -producing strains were isolated from soil. After initially screening by starch culture medium ， the DNS method was used to determine the total enzyme activity and α-amylase activity of the crude enzyme solution by fermentation extraction. The screened strains were identified through morphological observa－ tion and physiological and biochemical reactions. Results showed that ：four strains of amylase-producing Bacil－ lus were isolated. The ratio of hydrolysis zone diameter to colony diameter was 1.7-3.5. Two strains of them had high amylase-producing activity ， which the total enzyme activity reached 19.760 U/mL and 15.432 U/mL. The α-amylase activity of four strains of Bacillus was 6.4 U/mL～10.4 U/mL. The four strains of Bacillus were authen－ ticated that one was Bacillus subtilis ， the other three were Bacillus cereus. The ability to p