摘要
以分离自黄芪根部的枯草芽孢杆菌HS8为研究对象,利用气相色谱-质谱(GC-MS)联用技术对枯草芽孢杆菌HS8的挥发性成分进行分析,在枯草芽孢杆菌HS8发酵液中分离并鉴定了21种挥发性成分;在枯草芽孢杆菌HS8菌丝体中分离并鉴定了18种挥发性成分,经对比分析,枯草芽孢杆菌HS8含有与宿主植物黄芪相同、相似及全新的挥发性成分,上述结果对开发利用枯草芽孢杆菌HS8具有重要意义。
A strain of Bacillus subtilis HS8 isolated from the root of Astragalus membranaceus is chosen to analyze its volatile components by GC-MS,and 21 volatile components are separated and identified from Bacillus subtilis HS8 fermentation liquid and 18 volatile components are separated and identified from Bacillus subtilis HS8 mycelium.Compared with Astragalus membranaceus,the results show that Bacillus subtilis HS8 can produce the same and similar or different volatile components with its host plant Astragalus membranaceus.The results are of great significance for the comprehensive development and utilization of Bacillus subtilis HS8.
作者
万璐
闫佳佳
许哲祥
姜硕
郑春英
WAN Lu;YAN Jia-jia;XU Zhe-xiang;JIANG Shuo;ZHENG Chun-ying(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Microbiology in Regular Institutions of Higher Education of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China)
出处
《中国调味品》
CAS
北大核心
2020年第11期132-135,共4页
China Condiment
