摘要
从日本传统食品纳豆中分离筛选获得1株产3-羟基丁酮的菌株SF4-3,以葡萄糖为主要碳源,该菌株在37℃,180 r/min摇瓶培养96 h,3-羟基丁酮产量为33.90 g/L,利用气相色谱及气相色谱-质谱联用对菌株SF4-3的发酵液进行分析,结果表明主产物为3-羟基丁酮,纯度为95%以上,不产2,3-丁二酮或2,3-丁二醇。根据形态特征、生理生化特征及16S rDNA序列分析,该菌株被鉴定为枯草芽孢杆菌(Bacillus subtilis)。
In this study, an acetoin-producing bacterial strain SF4-3 was isolated from Japanese traditional food natto. When it was incubated with 180 r/rain for 96 h in the flask at 37 ℃ , acetoin concentration of strain SF4-3 could reach 31.26 g/L using glucose as the main carbon source. The fermentation broths of strain SF4-3 were ana- lyzed by gas chromatography （GC） and gas chromatography-mass spectrometry （GC-MS） , the main product was ace- toin and its purity was higher than 91% , without butanedione and 2,3-butanediol produced which were commonly present as by-products. Based on morphology, physiological and biochemical characteristics as well as the 165 rDNA gene sequence, strain SF4-3 was identified as B. subtilis.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第11期42-46,共5页
Food and Fermentation Industries
基金
山东省科技发展项目(No.2009GG20002022)
