发酵产生5-氨基乙酰丙酸的科氏葡萄球菌的筛选

摘要

Four strains named LA-2. LA-4, LA-7 and LA-10 were distinguished by random screening of strains for bioproduction of 5-aminolevulinic acid. After shaking flask fermentation, the highest yield was 6. 88 rag · L-1 from LA-10. The strain was identified as Staphylococcus cohnii based on the morphological, physiological , biochemical characteristics, and 16S rDNA analysis. It was named Staphylococcus cohnii LA-10.%以发酵产生5-氨基乙酰丙酸(ALA)为目标,从自然界进行菌株的随机筛选,结果得到4株可生产5-氨基乙酰丙酸的细菌LA-2、LA-4、LA-7、LA-10.摇瓶发酵LA-10产量最高,达6.88 mg·L-1.在常规生理生化特性测定基础上,结合16S rDNA序列分析,LA-10鉴定为科氏葡萄球菌(Staphylococcus cohnii),命名为科氏葡萄球菌LA-10.