柠檬苦素降解菌的分离筛选与分类鉴定

摘要

Five strains with stronger limonin-degrading ability named as CS1,CS2,CS3,CS4 and CS5 were isolated from fresh fermented grains of vinegar.Among them,strain CS4 exhibited the highest limonin degradation rate of（58.86 ± 2.81）% and the highest enzyme activity of（120.09 ± 1.32） U/mL in fermentation broth.On the basis of their morphological,physiological and biochemical characteristics and 16S rDNA gene sequence,all of the 5 strains were identified as Bacillus genus,including 2 Bacillus siamensis strains,1 Bacillus amyloliquefaciens strain,1 Bacillus pumilus strain and 1 Bacillus tequilensis strain that had the highest limonin-degrading capability（strain CS4）.%以新鲜醋醅为分离源,分离得到5株具有柠檬苦素降解活性的菌种,对柠檬苦素的最大降解率可达（58.86±2.81）%,发酵液的酶活力为（120.09±1.32）U/mL。基于形态特征、生理生化特性和16S rDNA序列分析结果,所得5株菌均属芽孢杆菌属（Bacillus）,其中2株为Bacillus siamensis,1株为解淀粉芽孢杆菌（Bacillus amyloliquefaciens）,1株为短小芽孢杆菌（Bacillus pumilus）,降解能力最强的1株为芽孢杆菌种Bacillus tequi