| 纳豆菌原生质体制备与再生条件的研究 |
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| 引用本文： | 刘新梅,高宇,赵静,李冰冰,刘朔,董明盛.纳豆菌原生质体制备与再生条件的研究[J].食品科学,2007,28(5):231-236. |
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| 作者姓名： | 刘新梅 高宇 赵静 李冰冰 刘朔 董明盛 |
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| 作者单位： | 南京农业大学食品科技学院； 南京理工大学科技处； 南京农业大学食品科技学院 江苏南京210095南京市产品质量监督检验所； 江苏南京210028； 江苏南京210094； 江苏南京210095； |
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| 基金项目： | 国家高技术研究发展计划(863计划);江苏省高新技术项目 |
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| 摘 要： | 研究了菌体培养时间、溶菌酶作用条件(酶作用温度、浓度和时间)对纳豆菌BNK菌株原生质体制备和再生的影响。在此基础之上,考察了不同再生培养基、渗透压稳定剂及原生质体保护剂对再生率的影响。确定了菌株BNK原生质体制备和再生最佳条件为:菌体培养9h收集,0．8mg/ml溶菌酶,30℃作用40min制备原生质体,将原生质体液涂布于以甘露醇为渗透压稳定剂、添加有淀粉的PYG培养基中再生,此时原生质体制备率达98．2%,再生率为28．4%。
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| 关 键 词： | 纳豆菌 原生质体制备 再生 |
| 文章编号： | 1002-6630（2007）05-0231-06 |
| 修稿时间： | 2006-06-22 |
Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto |
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| LIU Xin-mei,GAO Yu,ZHAO Jing,LI Bing-bing,LIU Shuo,DONG Ming-sheng.Study on Conditions for Protoplast Production and Regeneration of Bacillus subtilis natto[J].Food Science,2007,28(5):231-236. |
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| Authors: | LIU Xin-mei GAO Yu ZHAO Jing LI Bing-bing LIU Shuo DONG Ming-sheng |
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| Affiliation: | 1.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China; 2.Nanjing Inspection and Testing Institute of Products Quality,Nanjing 210028,China; 3.Department of Science and Technology,Nanjing Science and Technology University,Nanjing 210094,China |
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| Abstract: | The effects of natto strain BNK cultivation time,operational times,temperature and concentration of lysozyme on protoplast production and regeneration were studied.In addition,different operational methods, regeneration media,osmotic stabilizers and protective additives were also investigated.The appropriate conditions of cultur are 9h,BNK treated by 0.8 mg/ml lysozyme for 40 min at 30℃,then spreaded on PYG medium with mannitol as stabilizer and starch as a protector.Under these conditions the protoplast formation achieves 98.2% and regeneration frequency 28.4%. |
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| Keywords: | Bacillus subtilis natto protoplast preparation regeneration |
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