牡蛎共附生可培养微生物多样性的研究

Diversity of cultivable endophytic microbes isolated from oyster

研究牡蛎共附生真菌和细菌的种群多样性。通过牡蛎内生菌群分离、形态学观察、生理生化鉴定及16S r DNA/18S r DNA序列分析等试验,分析牡蛎共生菌的优势种群,并对分离菌的发酵粗产物进行初步成分分析。结果分离获得32株内生细菌,全部属于γ-变形菌纲,其中微球菌和芽孢杆菌为牡蛎内生细菌的优势菌属;分离获得20株内生真菌,分别属于子囊菌门(Ascomycota)、担子菌门(Basidiomycota)和无性型真菌类(Anamorphic Fungi)中的10个属,其中青霉属和曲霉属为牡蛎内生真菌的优势菌属,占分离总数的40%。发酵液粗产物的薄层层析结果表明牡蛎内生菌的发酵产物成分丰富。研究结果表明牡蛎共附生真菌和细菌具有丰富的种群多样性。

To investigate the diversity of fungi and bacteria symbolized in oyster. In this study, assisted with the oyster endophyte isolation, morphology observation, physiological and biochemical tests and 16 SrDNA/18 SrDNA sequencing, the dominant groups were analyzed. Meanwhile, supplied with the TLC, the crude extract of the fermentation was initially determined. The result showed： 32 endophytic bacteria and 20 entophytic fungi were obtained. All 32 endophytic bacteria were Gamma-Proteobacteria, and the dominant genera were Micrococcus and Bacillus. Endophytic fungal isolates were classified into 10 genera of three phyla（Ascomycota, Basidiomycota and Anaorphic Fungi）. And the dominant fungal genera were Pennicillium and Aspergillus, which was 40% of obtained fungi. TLC analysis of the crude extract of fermentation showed a great variety of components. Briefly, these results indicated that there was great biological and chemical diversity in culturable endophytic microbes associated with oyster.