本文拟通过对2株从酱油渣中分离获得的蜡样芽孢杆菌用DNA纯化试剂盒提取全基因组DNA，并用胶回收试剂盒纯化后，构建质量合格的测序文库并进行Solexa基因组重测序，获得基因组序列后对其测序质量进行评估，并对基因组信息进行分析，其中包括利用mapping分析研究2株菌相对于参考基因组的各自的变异基因，并找到其共有变异基因，并对共有变异基因进行COG注释、GO功能注释及KEGG生物学通路分析，通过对变异基因的这些分析，结合文献中其他对蜡样芽孢杆菌耐盐的研究，在基因功能分析的基础上找出决定其耐盐能力的关键基因，本研究共找到49个耐盐相关基因，这些基因很可能在菌株耐盐中起着关键作用。本研究探索其耐盐机制，为酱油渣的综合利用创造条件，同时进一步为微生物在食品发酵过程中的各种耐盐机制研究提供重要依据。

The DNA of two Bacillus cereus strains, isolated from soy sauce residue, was extracted using a DNA extraction kit and purified using a gel recovery kit. A high-quality sequencing library was constructed, followed by whole-genome resequencing using Solexa sequencing technology. The quality of genome sequencing was assessed and the genomic information was analyzed. Mapping analysis was used to compare the mutant genes of two strains using the reference genome, the common mutant genes were singled out, and Clusters of Orthologous Groups (COG) annotation, Gene Ontology (GO) functional annotation, and Kyoto Encyclopedia of Genes and Genomes (KEGG) biological pathway analysis were conducted on the common mutant genes. Using the results of these analyses of common mutant genes combined with previous literature related to salt tolerance of Bacillus cereus, the key genes that determine salt tolerance were singled out based on the analysis of gene function. In this study, 49 genes were found to be associated with salt tolerance that may play an important part in the process. The mechanism of salt tolerance was explored in this study, creating conditions for comprehensive utilization of soy sauce residue and providing an important basis for further research on the mechanism of salt tolerance in microorganisms during the fermentation of food.

国家973计划项目(2012CB720800)；国家自然科学基金青年基金项目(31201362)；中央高校基本科研业务费面上项目(2012ZMO060)