| 摘要: |
| 青枯病生防菌ANTI-8098A发酵过程的氨基酸测定结果表明:ANTI-8098A的氨基酸代谢消耗发生在0～24 h,消耗了87.07%的总氨基酸;代谢累积发生在24～48 h,48 h的总氨基酸为0 h的1.67倍.在17种测定的氨基酸中,16种氨基酸都表现出与总氨基酸类似的变化趋势,丝氨酸在32 h有最大值;根据含量大小可分为3类,根据变异系数大小也可分为3类,其中谷氨酸含量,丝氨酸变异系数最大.氨基酸种类特性的聚类分析结果表明:当λ=17.50时,氨基酸变化可分为4大类.发酵时间的聚类分析结果表明:当λ=25.36时,可分为3大类,与总氨基酸的变化相关. |
| 关键词: 青枯病生防菌ANTI-8098A 发酵 氨基酸 变化动态 |
| DOI： |
| 分类号:Q935 |
| 基金项目:国家高技术研究发展计划(863计划)，福建省科技厅科研项目，福建省计委资助项目 |
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| Study on Dynamic Change of Amino Acids during Fermentation of Bacterial Wilt Antagonistic Strain ANTI-8098A (Bacillus cereus) |
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| Abstract: |
| Fermented liquid of bacterial wilt antagonistic strain ANTI-8098A (Bacillus cereus) was sampled at every 8 h and tested for amino acid components with HITACHI 835-50. The result showed that 87.07% of amino acids was consumed by ANTI-8098A at 0～24h and 167.62% of amino acids was accumulated at 24～48h. Among 17 amino acids tested, glutamine had the most quantity and serine had the biggest CV and a different trend from other 16 amino acids by having a peak at 32h. The result of cluster analysis revealed that varieties of amino acid could be divided into 4 groups whenλ=17.50, and fermentation time could be divided into 3 groups whenλ=25.36. It was concluded that glutamine was the most important amino acid for growth of ANTI-8098A, and serine might be related mostly to the inhibition ability of biological strain ANTI-8098A. |
| Key words: antagonistic strain ANTI-8098A fermentation amino acid dynamic change |
