LIU Pan, CAI Jun, LIAO Zhao-min, YAO Xiao-ling, WANG Chang-gao, LIN Jian-guo, DU Xin. Identification of Degradation Zearalenone Strain and Its Fermentation Conditions Optimization[J]. Science and Technology of Food Industry, 2018, 39(21): 119-123. DOI: 10.13386/j.issn1002-0306.2018.21.022
Citation: LIU Pan, CAI Jun, LIAO Zhao-min, YAO Xiao-ling, WANG Chang-gao, LIN Jian-guo, DU Xin. Identification of Degradation Zearalenone Strain and Its Fermentation Conditions Optimization[J]. Science and Technology of Food Industry, 2018, 39(21): 119-123. DOI: 10.13386/j.issn1002-0306.2018.21.022

Identification of Degradation Zearalenone Strain and Its Fermentation Conditions Optimization

  • A strain ZENL09 capable of degrading zearalenone(ZEN)was obtained from soil samples. The morphological characteristics,biochemical and physiological characteristics of the strain and 16S ribosomal RNA gene sequence were analyzed and identified,and the superior fermentation conditions of ZENL09 were obtained by single factor experiments.The results showed that ZENL09 was Bacillus subtilis,the optimum fermentation conditions were:Fermentation time 24 h,fermentation temperature 33℃,shaking speed 200 r/min,liquid volume 25 mL/250 mL,and inoculation volume 3%.Under the optimal fermentation conditions,the ZEN degradation rate of ZENL09 fermentation supernatant reached 96%.
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