海参细菌的分离鉴定和生长特性研究

Isolation, Identification and Characteristics of Bacterium from Sea Cucumber

对大连产海参(刺参)不同部位的细菌进行了分离鉴定,得到3种菌株,分别为Kocuriaroseastacke-brandt、棒状杆菌(Corynebacteriumsp.)和有毒威克斯菌(WeeksellaviroseHolmes),其中Kocuriaroseastacke-brandt在国内尚未见报道,国内的菌种库中也没有。有毒威克斯菌是一种致病菌,其余两种为优势菌。对这3种菌进行了胞外酶活性研究,同时研究了温度、盐浓度和pH值对菌生长的影响。实验结果表明:3种菌对酯均无分解能力,对蛋白有一定的分解能力。棒状杆菌、Kocuriaroseastackebrandt和有毒威克斯菌最佳生长条件分别为:20℃,pH5.5,盐质量分数3%;25℃,pH5.5,盐质量分数4%;20℃,pH6.5,盐质量分数3.5%。

The experiment study separate from different parts of sea cucumber and identify these bacteria—— Kocuria rosea stackebrandt, Corynebacterium sp. and WeekseUa virose Holmes. Kocuria rosea stackebrandt has not not been found in storeroom of bacterium and appeared in the newspaper in China. Weeksella virose Holmes is considered as pathogen, and the others as preponderant bacterium. The research studies the activity of ectonenzym of the three kinds bacterium and at the same time, studies the effect of temperature, concentration of salt and pH on the conditions of growth of bacterium. The result is all these bacterium cannot decompose ester, but can decompose protein at certain extent. The best growth conditions for Corynebacterium sp. are that temperature is 20 ℃, pH is 5.5 and concentration of salt is 3%; For Kocuria rosea stackebrandt, the temperature is 25℃, pH is 5.5 and concentration of salt is 4%; For Weeksella virose Holmes, the pH is 6.5, concentration of salt is 3.5% and temperature is 20℃.