引起天然茶枯膏酸败的微生物分离与鉴定

Isolation and Identification of Microorganisms from Rancidity Natural Shampoo of Oil Camellia Cake

近年来,我国油茶产业得到了快速的发展,种植面积逐年上升,茶枯是油茶籽经榨油后剩下的渣饼,产量大,营养丰富,生物活性作用多。但茶枯膏易酸败,影响其应用。本文采用传统的微生物分离培养法,对酸败天然茶枯膏中的微生物进行了分离、纯化,共获得5株细菌。然后进行菌落形态特征、生理生化特征、16S rDNA序列和系统发育分析等研究,初步鉴定菌株ckg-l-01、ckg-l-02、ckg-p-01、ckg-p-02均为枯草芽孢杆菌,ckg-l-03为解淀粉芽孢杆菌。该研究为抑制天然茶枯膏酸败、延长其保质期的技术研发奠定基础。

Camellia industry in our country has been developed rapidly, and the planting area has been increasing year by year. Oil camellia cake are the rest of the residue after camellia seed, and its production is large and nutrient rich, but natural shampoo of oil camellia cake is easy to rancidity, which limits its promotion and application. Using traditional method of isolation and culture of microorganisms, five strains were screened from natural shampoo of oil camellia cake rancidity. According to morphology of the colony, physiological and biochemical properties, 16S rDNA and phylogenetic analysis, strain ckg-l-01, strain ckg-l-02, strain ckg-p-01 and strain ckg-p-02 were preliminarily identified as Bacillus subtilis, strain ckg-l -03 was preliminarily identified as Bacillus amyloliquefaciens. The study laid the foundation for the suppression of rancidity natural shampoo of oil camellia cake, and it extend the shelf -life of natural shampoo of oil camellia cake, in order to quicken the pace of high value utilization of oil camellia cake.