蜡状芽孢杆菌在藻菌共培养系统中对水体异味影响.docVIP

蜡状芽孢杆菌在藻菌共培养系统中对水体异味影响 　　摘要：选取了一株具有杀藻功能的蜡状芽孢杆菌（Bacillus cereus）与铜绿微囊藻（Microcystis aeruginosa）在28 ℃条件下共同培养，同时利用气相色谱-质谱技术对甲硫醚（Dimethyl sulfide， DMS）、二甲基三硫醚（Dimethyl trisulfide， DMTS）、β-环柠檬醛（β-cyclocitral）等3种异味物质进行了测定。气质联用结果显示，在藻类延滞期阶段，藻菌共培养组中的B. cereus能够增加DMS和DMTS的浓度，藻菌共培养组中β-环柠檬醛浓度低于铜绿微囊藻单独培养组；在藻类对数期阶段，β-环柠檬醛成为主要的异味化合物。双因素方差分析表明藻菌之间的相互关系影响异味化合物的变化，DMS和DMTS同时受到微囊藻和细菌的影响，而β-环柠檬醛只和铜绿微囊藻的生物量呈正相关。 关键词：藻菌共培养；异味化合物；铜绿微囊藻（Microcystis aeruginosa）；蜡状芽孢杆菌（Bacillus cereus） 中图分类号：Q93-331 文献标识码：A 文章编号：0439-8114（2014）02-0301-03 Effects of Bacillus cereus on Off-flavors in Algae/bacteria Co-culture System YANG Xi1，2，3，XIE Ping1 （1.Donghu Experimental Station of Lake Ecosystems， Institute of Hydrobiology， Chinese Academy of Sciences， Wuhan 430072， China； 2.Wuhan Fisheries Science Research Institute，Wuhan 430207，China；3.The University of Chinese Academy of Sciences，Beijing 100049，China） Abstract： An experiment was conducted to study the effects of Bacillus cereus on off-flavors in an algae/bacteria co-culture system at 28 ℃. Gas chromatography-mass spectrometry（GC-MS） was used to analyse off-flavor compounds dimethyl sulfide （DMS）， dimethyl trisulfide （DMTS） and β-cyclocitral. During the lag phase of the co-culture system with M. aeruginosa （first fifteen days）， B. cereus significantly increased the production of DMS and DMTS. In the exponential phase of the co-culture system （after the fifteen days）， β-cyclocitral was the highest off-flavor compound. These results indicated that B. cereus increased the productions of DMS and DMTS in co-culture system. Two-Way ANOVA was used to investigate the effects of M. aeruginosa and B. cereus on the production of off-flavors. The results showed that both M. aeruginosa and B. cereus could increase the production of DMS and DMTS. β-cyclocitral was positively correlated with the biomass of M. aeruginosa. Key words： co-culture system； off-flavors； Microcystis aeruginosa； Bacillus cereus 近年来，蓝藻水华引起的环境污染已经成为全世界关注的水环境问题。蓝藻水华主