琼脂对<i>Komagataeibacter xylinus</i>自发变异的控制

王志国; 钟春燕; 张伟敏

doi:10.13386/j.issn1002-0306.2020050275

琼脂对Komagataeibacter xylinus自发变异的控制

1. 海南大学食品科学与工程学院, 海南海口 570228;
2. 海南椰国食品有限公司, 海南海口 570311

基金项目:

海南省重大科技创新项目（ZDKJ 2019014）。

详细信息

作者简介:
王志国(1974-),男,博士,副教授,研究方向:食品微生物,E-mail:wangzhiguo74@163.com。

通讯作者:
张伟敏(1979-),男,博士,教授,研究方向:食品安全和天然产物,E-mail:381936771@qq.com。

中图分类号: TS201.1
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出版历程
- 收稿日期: 2020-05-24
- 网络出版日期: 2021-03-01
- 刊出日期: 2021-02-14

Control of Spontaneous Mutation of Komagataeibacter xylinus by Agar

1. College of Food Science and Engineering, Hainan Univercity, Haikou 570228, China;
2. Hainan Yeguo Foods Co., Ltd., Haikou 570311, China

摘要

摘要: 本文研究Komagataeibacter xylinus静态及动态培养中琼脂对其自发变异和细菌纤维素（Bacterial Cellulose，BC）产量及结构的影响。采用涂布法对变异菌率，称重法对纤维素产量以及傅里叶变换红外光谱法和粘度法分别对BC的结晶度和聚合度进行分析，并采用分光光度法对纤维素酶活力测定。结果显示，静态和动态培养中皆出现变异菌，BC产量分别为0.16和0.09 g/L；而静态培养中添加0.05%琼脂和动态培养中添加0.10%琼脂的培养液中没有分离到变异菌株，BC产量分别提高至0.38和0.34 g/L。0.05%琼脂静态培养液连续转接九次过程中没有分离到变异菌株，0.10%琼脂动态培养液连续转接至第二次时，出现变异菌株。以未添加琼脂静态培养为对照，静态培养中，0.05%琼脂使BC的聚合度和结晶度分别下降4.0%和12.9%，动态培养中，0.10%琼脂使BC的结晶度下降了51.2%。尽管纤维素酶活力不受培养方式和琼脂的影响，但动态条件下，因琼脂显著下降了BC的结晶度，纤维素酶易水解BC，因此，BC的聚合度下降了42.2%。
- Komagataeibacter xylinus /
- 自发变异 /
- 琼脂 /
- 静态培养 /
- 动态培养
Abstract: This paper studied the effects of agar on spontaneous mutation of Komagataeibacter xylinus,bacterial cellulose(BC)productivity and BC structure in static and shaken-flask culture. The rate of mutation was measured by plate counting. BC productivity,crystallinity,and polymerization of degree were determined by weighing method,Fourier transform infrared spectroscopy(FTIR)and viscosity method,respectively. Meanwhile,the cellulase activity was assayed by spectrophotometry. The results showed that there were mutants in both static and shaken cultures and the yield of BC was 0.16 and 0.09 g/L,respectively. No mutant strain was found in the static culture with 0.05% agar and in the shaken culture with 0.10% agar. BC yield increased to 0.38 and 0.34 g/L,respectively. No mutants were detected in nine times of transfer passages of the static culture with 0.05% agar. However,the mutants appeared in the second transfer passage of shaken culture with 0.10% agar. Compared with that of BC in the static culture,0.05% agar added into static culture decreased the degree of polymerization and crystallinity of BC by 4.0% and 12.9%,respectively.0.10% agar in shaken culture decreased the crystallinity of BC by 51.2%.Although the activity of cellulase was not affected by culture method and agar,BC with lower crystallinity in the shaken culture with 0.10% agar was more hydrolyzed by the cellulase,resulting that the degree of polymerization of BC decreased by 42.2%.
- Komagataeibacter xylinus /
- spontaneous mutation /
- agar /
- static inoculation /
- shaken inoculation

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