麦麸饲料中细菌对家蝇幼虫生长发育的影响

从饲料用麦麸中分离出的12种细菌均能支持无菌家蝇Musca domestica L．幼虫在胰化酪蛋白大豆卵黄琼脂（TrypticaseSoy EggYolkAgar，TSEYA）培养基中完成整个生长发育过程。1）幼虫在接种香味类香味菌Myroidesodoratimimus的TSEYA培养基中生长时间最短，仅需97．61±1．14h；2）幼虫在接种醋酸钙不动杆菌Acinetobacter calcoaceticus的TSEYA培养基中的化蛹率可达到86．81％；3）从接种嗜水汽单胞菌Aeromonas hydrophila的TSEYA培养基中得到的蝇蛹重量最高，达到20．15±0．23mg／个；4）除铜绿假单胞菌Pseudomonasaeruginosa饲养的家蝇羽化率较低（60．87％）外，其余各种细菌饲养的羽化率在84．33％～97．47％之间。此外，枯草芽孢杆菌Bacillus subtilis、香味类香味菌、聚团肠杆菌Enterobacter agglomerans以及成团肠杆菌Pantoeaagglomerans可作为单一营养来源支持幼虫完成整个生长发育过程。对枯草芽孢杆菌、金黄色葡萄球菌Staphylococcusaurous、成团肠杆菌、大肠杆菌Escherichiacoli、奇异变形杆菌Proteusmirabilis以及香味类香味菌中各种营养成分进行分析，结果发现，6种细菌均能提供大量的维生素如（0．105～1．08g／kg）。在氨基酸方面，香味类香味菌和枯草芽孢杆菌中的10种昆虫必需氨基酸含量与总氨基酸含量之比（Essential amino acid／Totalaminoacid，EAA／TAA）最高，而金黄色葡萄球菌最低。这个比例与蛹重呈正相关（p=0．031）。在脂肪酸相对含量方面，金黄色葡萄球菌具有最高的饱和脂肪酸含量（76．38％），香味类香味菌含有56．79％的不饱和脂肪酸，而枯草芽孢杆菌则具有最高的支链脂肪酸含量（42．16％）。

Effects of different bacteria isolated from wheat bran on the development of housefly (Musca domestica L.) larvae

A total of 12 bacteria species isolated from wheat bran are able to support. the development of housefly larvae into pupation when inoculated on trypticase soy egg yolk agar (TSEYA) medium alone.The larvae which have the fastest growth rate (97.61 ± 1. 14 h) were grown on the trypticase soy egg yolk agar medium inoculated with Myroides odoratimimusi. Aeromonas hydrophila helped the development of larvae into pupae at a rate of 86. 81% , and Acinetobacter calcoaceticus supported the growth of pupae with the maximum weight (20. 15 ± 0. 23 mg). With the exception of Pseudomonas aeruginosa which rendered a very low rate of housefly emergence (60. 87 %) , all other bacteria could achieve high rates of eclosion ranging from 84. 33 to 97. 47%. Moreover, the housefly larvae could use four bacteria, including Enterobacter agglomerans, Pantoea agglomerans, M. odoratimimus and Bacillus subtilis, as sole nutriments to complete the whole development process. Six bacteria, B. subtilis, Staphylococcus aurous,Proteus mirabilis, P. agglomerans, M. odoratimimus and Escherichia coli, were selected to analyze their amino acid composition, content of fatty acids and vitamin B3. All selected bacteria had plenty of Vitamin B3 (0. 105 to 1. 08 g/kg). M. odoratimimus and B, subtilis had the highest proportion of essential amino acids and total amino acids, and the lowest one was S. aureus. This proportion was correlated with pupae weight (p =0. 031), The bacterium, which had the highest relative content of saturated fatty acids,unsaturated fatty acids and branch- saturated fatty acids were S. aureus (76. 38 %) , M. odoratimimus (56. 79 %) and B. Subtilis (42. 16 %) , respectively.