青枯病生防菌ANTI-8098A菌株发酵过程氨基酸变化动态的研究

青枯病生防菌ANTI- 80 98A发酵过程的氨基酸测定结果表明 :ANTI - 80 98A的氨基酸代谢消耗发生在 0～ 2 4h ,消耗了 87.0 7%的总氨基酸 ;代谢累积发生在 2 4～ 4 8h ,4 8h的总氨基酸为 0h的 1 .6 7倍。在 1 7种测定的氨基酸中 ,1 6种氨基酸都表现出与总氨基酸类似的变化趋势 ,丝氨酸在 32h有最大值 ;根据含量大小可分为 3类 ,根据变异系数大小也可分为 3类 ,其中谷氨酸含量 ,丝氨酸变异系数最大。氨基酸种类特性的聚类分析结果表明 :当λ =1 7.5 0时 ,氨基酸变化可分为 4大类。发酵时间的聚类分析结果表明 :当λ=2 5 .36时 ,可分为 3大类 ,与总氨基酸的变化相关

Study on Dynamic Change of Amino Acids during Fermentation of Bacterial Wilt Antagonistic Strain ANTI-8098A (Bacillus cereus)

Fermented liquid of bacterial wilt antagonistic strain ANTI-8098A (Bacillus cereus) was sampled at every 8 h and tested for amino acid components with HITACHI 835-50. The result showed that 87.07% of amino acids was consumed by ANTI-8098A at 0～24h and 167.62% of amino acids was accumulated at 24～48h. Among 17 amino acids tested, glutamine had the most quantity and serine had the biggest CV and a different trend from other 16 amino acids by having a peak at 32h. The result of cluster analysis revealed that varieties of amino acid could be divided into 4 groups whenλ=17.50, and fermentation time could be divided into 3 groups whenλ=25.36. It was concluded that glutamine was the most important amino acid for growth of ANTI-8098A, and serine might be related mostly to the inhibition ability of biological strain ANTI-8098A.