大麻沤麻液细菌种群多样性

从分子水平分析大麻沤麻液中细菌种类及其优势菌群,为筛选出大麻微生物脱胶的生产菌种奠定基础。采用PCR-DGGE技术研究大麻沤麻液中细菌种群的多样性及动态变化,使用Gel-Pro Analyzer 4.5软件分析DGGE指纹图谱,并对优势条带进行分析。结果表明:从发酵初期过渡到主发酵期细菌种群多样性上升,群落演替迅速,从主发酵期进入到发酵末期,细菌种群多样性下降,群落演替缓慢;在整个发酵过程中,细菌种群多样性指数在发酵中期(72h)达到高峰,说明发酵中期细菌种群数量、优势菌群种类达到了最高值,发酵初期和末期以不可培养细菌为主,主发酵期以成团泛菌属为主。

Diversity analysis of bacterial populations in the fermentation liquid of hemp retting

In this study, the bacterial species and the dominant population in the fermentation liquid of hemp retting were analyzed using molecular methods. The results will facilitate the screening of functional strains of degumming cannabis. The PCR-DGGE technology was employed to investigate the diversity of bacterial populations and the dynamic changes of the fermentation liquid of hemp retting. DGGE profiles were studied using Gel-Pro Analyzer 4.5. In addition, the dominant straps were analyzed. The results indicated that the diversity of bacterial populations increased from initial stage to primary stage of fermentation. The succession of bacterial community was rapid. But the diversity of populations decreased from primary stage to the final stage of fermentation and the succession of community was slow. In the entire fermentation process, the diversity index of bacterial populations peaked at the intermediate stage (72h). It indicated that the size of the bacterial populations and the variety of the dominant population reached the highest value. At the initial and final stages of fermentation, unculturable bacteria were dominant, and Pantoea agglomerans became dominant at the primary stage of fermentation.