摘要
利用溴甲酚紫染色透明圈法和发酵测酶活的方法,从黄皮果、芒果自然发酵过程中筛选出5株酯酶产生菌,其中HP-4菌株活性最高,经生理生化及16S rDNA鉴定,初步断定该菌为芽孢杆菌属,丰富了微生物菌种资源库,同时为酯酶的工业化生产提供了一定参考。
5 strains of esterase producing strain were separated from natural fermentation juice of mango and wampee fruit using bromocresol purple staining fermentation transparent circle and enzyme activity measurement method. The strain HP-4 was showed the highest activity. Based on the physiological and biochemical test and 16S rDNA gene sequence analysis, it concludes that the bacteria is belong to Bacillus. The research is enriched micro- bial resources database and provided some reference for the industrial production of esterase.
出处
《广东轻工职业技术学院学报》
2013年第4期19-21,26,共4页
Journal of Guangdong Industry Polytechnic
基金
广东高校特色调味局工程技术开发建设项目(GZX-B1103)
广东轻工职业技术学院自然科学基金项目(KJ201210)
关键词
酯酶
透明圈
系统发育分析
芽孢杆菌属
esterase
transparent circle
phylogenetic analysis
bacillus
