摘要
应用微生物学传统分离、培养、筛选的方法,对14株菌株进行了活化、保藏,同时对试验菌株进行了染色镜检、生化鉴定,进行了淀粉酶菌株的初筛、复筛,目的是获得产淀粉酶较强的菌株,并对其酶活力进行鉴定。结果显示:菌株HZ9、HZ23为乳酸菌,且分解淀粉的能力相对较弱;HZ4、HZ5为芽孢杆菌,分解淀粉能力较强,该菌株在37℃时生长旺盛,代谢能力强,繁殖速度较快;其余菌株对淀粉无分解能力。因此,通过筛选鉴定获得产淀粉酶且活力较强的菌株为HZ4、HZ5。
Appling microbiology in traditional isolation and screening methods,14 strains were activated and preserved.And the test strains were stained,biochemical identified and the amylase strain screened firstly and screened secondly.The purpose of this test was to screen the strains producing amylase stronger,and the enzyme activity were identified.The results showed that among strains codenamed HZ9,HZ23 were lactic acid bacteria.Their capability of breaking down starch was relatively weak.But the HZ4 and HZ5 were bacillus.Their capability of breaking down starch was strong.The strains growth vigorously,metabolize strongly,and produce quickly at 37 ℃.The other strains did not have the degrading ability on starch.Thus,by screening to produce amylase and strong active strain were HZ4 and HZ5.
出处
《北方农业学报》
2017年第5期12-16,共5页
Journal of Northern Agriculture
基金
内蒙古农牧业科学院青年创新基金项目(2017QNJJM10)
