phbC基因敲除对土壤杆菌产可得然胶的影响

本文构建了phbC基因无痕敲除菌株ΔphbC,分析了ΔphbC菌株生长代谢情况和产生的可得然胶在产量、凝胶性质和红外结构的变化。结果显示,ΔphbC菌株在发酵过程中氨基氮消耗情况与野生型菌株一致,在蔗糖消耗方面,ΔphbC菌株与野生型菌株在18 h之后出现显著差异,蔗糖消耗比野生型菌株明显降低。ΔphbC菌株可得然胶产量约24 g/L,相对于野生型菌株降低了45%;胶凝胶强度为812.521 g/cm^2,相对于野生型菌株降低了21%;红外结构与野生型菌株一致,无明显差异。phbC基因不影响菌体生长,不影响可得然胶结构,但是影响可得然胶的合成。

Effects of phbC gene knockout on curdlan production of Agrobacterium sp.

In this paper, the phbC gene seamless knockout(ΔphbC) strain was constructed. Then the growth and metabolism of the ΔphbC strain as well as the changes in yield, properties and infrared structure of the resulting curdlan were analyzed. The results showed that the amino nitrogen consumption of the ΔphbC strain was consistent with that of the wild-type strain. In terms of sucrose consumption, the ΔphbC strain and the wild-type strain showed significant difference after 18 h, with a decreased sucrose comsumption in the ΔphbC strain. The yieled curdlan of the ΔphbC strain was about 24 g/L, which was 45% lower than that of the wild-type strain. And the strength of curdlan produced by the ΔphbC strain was 812.521 g/cm^2, which was 21% lower than that of the wild-type strain. The infrared structure of the ΔphbC strain was similar to that of the wild type strain, with no significant difference. In conclusion, the phbC gene did not affect the growth of the cells, did not affect the structure of the curdlan produced, but affected the synthesis process of the curdlan.