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|Title: ||Klebsiella oxytoca CF154 之黏性物質分離與培養基中碳源與氮源組成之探討|
|Issue Date: ||2016-11-30T03:11:29Z
|Abstract: ||Klebsiella oxytoca CF154為一分離自漁船表面具莢膜之黏性菌株。其在MSBB中於26°C振盪培養(150 rpm) 56小時後之相對黏度(與未種菌之MSBB相比)可達到3.66。K. OXYTOCA cf154的菌液經離心、加熱、酸鹼性溶液、氯化鈉溶液、或超音波等處理後，除經離心處理之效果不明顯外，其餘經四種處後之細胞濾除液均較未處理組的相對黏度為高。菌株CF154培養菌液於調整至pH=11處理一小時、於10%氯化鈉溶液中(65°C)處理一小時後，以超音波處理一小時後、或於50°C水沿熱處理一小時後，K. oxytoca CF154的細胞濾除液的相對黏度依序為為未處理者的1.12、1.22、1.43、或1.59倍，其中以水浴處理對此菌株黏性物質的分離效果較佳且易於操作。K. oxytoca CF154在蔗糖與葡萄為碳源的培養基中培48小時後，其菌液的相對黏度可分別達到2.72與2.66。MSBB基中以有機氮源如yeast extract (YE)與混合有機氮源polypeptone (PP)與E培養菌株CF154時，其菌液相對黏度值分別達到2.31 (YE組)和2.28(PP+YE組)，較添加其化無機氮源者(ammonium sulfate或sodium nitrate)為高。
Abstract: A mucous substance and capsule producting isolate, Klebsiella oxytoca CF154, was screened from the biofouling material of a fishing boat surface. A relative viscosity (RV) of 3.66 was attained when the culture was incubated at 26°C for 56hr on MSBB medium with constant shaking. The culture was subjected to heat, acid and alkaline, salt, ultrasound, and centrifiugation treatments to remove the cells and the results demonstrated that, except centrifugation, all procedures could significantly increase the RV of the cell-free media. Among these treatment, heating with water bath had better effect on mucous substance separation as well as the advantage for easy operation. The resulted RV were 1.12, 1.22, 1.43, and 1.59 time higher than the original cultural media after adjusted pH to 11 for 1hr, adjusted salinity to 10% followed by heated at 65°C for 1 hr, ultrasounded for 1hr, and heated at 50°C for 1hr, respectively. Viscosity of the media can also be affected by the carbon and nitrogen sources of the media. The RV raised to 2.72 and 2.66 after incubated in MSBB with sucrose and glucose as carbon source, respectively. When yeast extract or a mixture of polypeptone and yeast was chosen as the nitrogen source, a RV of 2.31 or 2.28 was reached which were significantly higher than when using inorganic compounds, ammonium sulfate or sodium nitrate, as the sole nitrogen souce in MSBB.
|Appears in Collections:||[食品科學系] 期刊論文|
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