郫县豆瓣酱中芽孢杆菌进化关系及酶活性和抗生素特性分析

Evolutionary Relationship,Enzyme Activities and Antibiotic Resistance of Bacillus Isolated from Pixian Broad Bean Paste

结合宏基因组和纯培养方法,对郫县豆瓣酱中已分离到的66株芽孢杆菌进行进化关系研究,并对代表性菌株进行酶活性和抗生素特性分析,以期加深对郫县豆瓣酱中芽孢杆菌多样性的认识,同时对筛选到的菌株后续利用提供一定依据。结果表明:采用宏基因组方法共鉴定出24种芽孢杆菌,全长16S rDNA序列系统分类鉴定,郫县豆瓣酱中芽孢杆菌可分为13个种,其中29株代表菌株随盐度增加产蛋白酶和淀粉酶能力均逐渐下降。在12种抗生素药敏实验评价中,所有代表性菌株对新霉素敏感,而对其他抗生素的耐药性表现不一,其中对氨苄西林耐药率最高,占66%。本研究丰富了对郫县豆瓣酱中芽孢杆菌的认识,蛋白酶、淀粉酶能力和抗生素耐药性分析有利于后续菌株的利用。

In this study,the pure culture method combined with metagenomic analysis was used to investigate the evolutionary relationship of 66 strains of Bacillus isolated from Pixian broad bean paste.The enzyme activities and antibiotic resistance of the selected representative strains were further analyzed.Totally 24 Bacillus strains were identified by metagenomics and were classified into 13 species according to full-length 16S rDNA gene sequences.As the salt content rose,the protease-producing and amylase-producing abilities of the 29 representative strains decreased.All the strains were susceptible to neomycin,but their sensitivity to 11 other antibiotics tested was largely different.Among the 12 antibiotics,the incidence of ampicillin resistance was the highest(66%).Our findings motivate the future utilization of the Bacillus strains from Pixian broad bean paste.