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采用稀释涂布法和平板划线法从酸奶中分离出嗜热链球菌,对其茵落和细胞的形态特征进行观察,并进行糖发酵、生长、耐盐、明胶液化、过氧化氢酶等生理生化鉴定试验.确定其为嗜热链球菌后,以凝固试验和产酸试验相结合研究其性能,从而挑选出性能优良的菌株.共分离出6株菌株,经观察、鉴定,确定其全部为嗜热链球菌,其中优良菌株1株,合格菌株3株,不合格菌株2株. 相似文献
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用涂布平板法从温泉水中分离到1株产高温蛋白酶的嗜热菌,命名为P4.通过对菌株P4的生理生化试验和16S rRNA基因鉴定,初步确定其为一株嗜热脂肪地芽孢杆菌(Geobacillus stearothermophilus).菌株P4所产蛋白酶的最适反应温度在65-75℃之间,最适催化pH值为8.0,Zn2+、Mg2+对菌... 相似文献
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海南琼海温泉嗜热菌研究 总被引:1,自引:0,他引:1
从海南琼海官塘温泉(70℃-90℃)分离到八株菌,均为革兰氏阳性菌,具芽孢,最高生长温度为90℃。经过生理生化鉴定,初步证实是具有嗜热脂肪芽孢杆菌(Bacillus stearothermphilus)特征的菌株。 相似文献
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目的:对安徽省明光市某蛋鸡养殖场3次送检的病死产蛋鸡进行病原菌的分离鉴定及药敏试验,为该病的微生物学诊断提供参考资料,为养殖户用药提供指导。方法:将3次送检的病死鸡肝脏组织进行致病菌的分离培养、生化鉴定、药敏试验、16SrRNA基因PCR扩增、序列测定、同源性分析。结果:从3次送检的病死鸡肝脏组织中分离到3株均为革兰阳性球菌,它们在麦康凯琼脂平板上均为淡红色圆形光滑湿润隆起半透明小菌落。药敏试验结果显示,该3株分离菌对多种抗菌药物均呈较强的耐药性,每株分离菌只对1种或2种药物敏感,让养殖户使用后疫情很快得到控制。对3株分离菌同源性分析结果显示,3株分离菌与粪肠球菌同源性都在98%以上。结论:该蛋鸡场3次送检的病死产蛋鸡均为感染粪肠球菌而引起的。 相似文献
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《生物学教学》2014,(7):76-76
据光明网2014年1月20日援引报道,中科院昆明植物研究所杨祝良的博士生陈绍兴等从29株嗜盐古菌中分离到断型质粒pHaDVl,并对该质粒进行了基因组测序,开展了生物信息学预测分析和分子遗传学特征鉴定研究。研究表明,该质粒的基因组大小为13053碱基对,共有19个开放阅读框,组成两个头对头转录方向的操纵子结构。在其基因组上具有3个类似于嗜盐古菌多形病毒特征性蛋白基因,依据该特征,质粒pHRDV1可被归为嗜盐古菌多形病毒Ⅱ型,同时还具有该型病毒不具备的复制蛋白基因。这是一种新型质粒,已经被命名为pHRDV1。嗜盐古菌是古菌域真古菌界中的一个重要类群,主要分布于各种高盐环境,在医药和化工等方面具有良好的应用前景。研究嗜盐古菌质粒能为更好地开发利用嗜盐古菌资源和揭示高盐环境基因水平转移奠定基础。研究成果在线发表于《极端微生物》。 相似文献
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从病死猪体内分离到3株链球菌,并进行了病原学鉴定。细菌在形态上呈链球菌的特征,β或α溶血,分离株的生化试验结果相似,且都不与A~G链球菌群特异性血清发生凝集。经PCR鉴定。结果表明,3株均为猪链球菌2型。动物试验结果表明,3分离株对小鼠的毒力较低,但能在接种细菌12~15d后使小鼠发病致死。 相似文献
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以河南宋河白酒发酵30d的糟醅为实验材料,通过富集培养及稀释涂布法分离厌氧及兼性厌氧菌,以菌落计数法确定最佳样品稀释度和适宜的厌氧菌培养方法,并采用形态学和生理生化特性进行种属的初步鉴定.结果表明:厌氧及兼性厌氧菌分离适宜稀释度为10-3,最佳培养方法为抽真空培养法,共分离到5株己酸菌、6株丁酸菌、2株甲烷菌、6株乳酸菌.丁酸菌、己酸菌和乳酸菌革兰氏染色均为阳性,甲烷菌为革兰氏阴性菌.丁酸菌和己酸菌分别归梭菌属(Clostridium)和芽孢杆菌属(Bacillus),甲烷菌为假单胞菌属(Pseudomonas),乳酸菌为芽孢乳杆菌属(Sporolactobacillus). 相似文献
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从泡菜中分离出4株具有乳酸菌菌落特征的菌株,菌株编号分别为L1、L2、L3和L4.经革兰氏染色,光学显微镜观察,生理试验等初步鉴定为乳酸菌.4株菌均为乳杆菌,其中菌株L4是较理想的纯种发酵菌株. 相似文献
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采集9份绵阳及周边地区环境中的土壤样品,共分离出64株霉菌菌株,对其是否抑制金黄色葡萄球菌、铜绿假单胞菌、大肠杆菌的生长进行了研究。其中有14株霉菌对受试菌种有抑制作用。这为进一步的研究提供了有价值的资料。 相似文献
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微生物絮凝剂处理印染废水的研究 总被引:1,自引:0,他引:1
陈一萍 《泉州师范学院学报》2007,25(2):97-101
采用划线分离法从土壤、活性污泥、污泥中共分离出40株微生物絮凝菌株.将单菌株在特定的培养基中进行培养,以培养物对高岭土悬浊液的絮凝效果作为衡量菌株絮凝活性及产生絮凝剂的能力,从中最终选出絮凝效果较好的6株絮凝剂高效产生菌.然后通过对其中絮凝活性最强的MBF-5进行扩大培养,考察了微生物絮凝剂的絮凝特性、机理和实际应用效果.实验结果表明:在CaCl2的助凝作用下,MBF-5絮凝剂对高岭土悬浊液、印染废水以及墨水等都具有较好的絮凝作用,最高絮凝率可以达到80%以上,且污泥的沉降性能明显提高,一定程度上减少了二次污染. 相似文献
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乳酸菌产细菌素研究进展 总被引:2,自引:0,他引:2
乳酸菌产生的细菌素是一类具有活性的多肽或蛋白质物质,大部分细菌素对近缘关系的细菌有抑制作用,少数细菌素抑菌谱很广.细菌素可分为热稳定的小分子肽,热敏感的大分子蛋白和羊毛硫抗生素.本文综述了细菌素的特性、生物合成和应用. 相似文献
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Lei Yuan Faizan A. Sadiq Tong-jie Liu Yang Li Jing-si Gu Huan-yi Yang Guo-qing He 《Journal of Zhejiang University. Science. B》2018,19(8):630-642
The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products. Though many studies have been carried out on the spoilage potential of psychrotrophic bacteria and the thermo-stabilities of the enzymes they produce, further detailed studies are needed to devise an effective strategy to avoid dairy spoilage. The purpose of this study was to explore the spoilage potential of psychrotrophic bacteria from Chinese raw milk samples at both room temperature (28 °C) and refrigerated temperature (7 °C). Species of Yersinia, Pseudomonas, Serratia, and Chryseobacterium showed high proteolytic activity. The highest proteolytic activity was shown by Yersinia intermedia followed by Pseudomonas fluorescens (d). Lipolytic activity was high in isolates of Acinetobacter, and the highest in Acinetobacter guillouiae. Certain isolates showed positive β-galactosidase and phospholipase activity. Strains belonging to the same species sometimes showed markedly different phenotypic characteristics. Proteases and lipases produced by psychrotrophic bacteria retained activity after heat treatment at 70, 80, or 90 °C, and proteases appeared to be more heat-stable than lipases. For these reasons, thermo-stable spoilage enzymes produced by a high number of psychrotrophic bacterial isolates from raw milk are of major concern to the dairy industry. The results of this study provide valuable data about the spoilage potential of bacterial strains in raw milk and the thermal resistance of the enzymes they produce. 相似文献
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Chen-jian Liu Fu-ming Gong Xiao-ran Li Hai-yan Li Zhong-hua Zhang Yue Feng Hiroko Nagano 《Journal of Zhejiang University. Science. B》2012,13(4):298-306
This research was aimed at isolating and identifying the predominant lactic acid bacteria (LAB) in the traditional Chinese
salt-fermented soybean food, douchi, from Yunnan, China. The predominant LAB present were isolated and identified by conventional
culture-dependent methods combined with molecular biological methods. Two hundred and sixty isolates were obtained from thirty
kinds of traditional fermented douchi from six cities and counties in Yunnan, and those strains were divided into twelve groups
by their morphological and biochemical characteristics. Based on 16S ribosomal DNA (rDNA) sequencing and analysis, 56 representative
strains were identified as belonging to 6 genera and 14 species: Lactobacillus (4 spp.), Weissella (3 spp.), Pediococcus (2 spp.), Staphylococcus (2 spp.), Enterococcus (1 sp.), and Bacillus (2 spp.). The results show that douchi contains a large natural population of LAB of diverse composition from which some
strains could be selected as starters for functional fermented foods. This is the first study on the original douchi from
Yunnan, and the results suggest that it may be a useful source for the isolation of LAB. This study has also laid a foundation
for further research on developing functional douchi products. 相似文献
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农业经济在世界范围内取得了飞速发展,成为地培育了一批优质高效的新品种。农业经济的研究应用对解决人类目前所面临的粮食安全、环境恶化、资源匮乏等问题具有重大作用。须对经济的发展现状及发展方向进行理论思考。 相似文献