一株产纤维素酶真菌的筛选及其对秸秆的降解效果研究
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作者简介:刘起丽(1979-),女,讲师,在读博士,主要从事资源微生物方面的研究 通讯作者:王小慧(1979-),女,博士,副教授,主要从事天然多糖化学生物学方面的研究

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“十二五”国家科技支撑计划项目(2012BAD14B08);国家自然科学基金项目(51103046)


The Screening and Identification of a Cellulose Degrading Fungus and Its Straw Degradating Capability
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    摘要:

    为了筛选新的降解玉米秸秆的高产纤维素酶真菌,本研究从全国不同区域采集了大量的半腐秸秆、半腐木材和富含腐殖质的土壤。通过常规分离方法共分离得到120株真菌分离物。利用纤维素刚果红培养基培养、测定滤纸酶活和羧甲基纤维素(CMC)酶活、玉米秸秆粉降解实验对分离到的120株真菌进行了三重筛选,获得了一株高产纤维素酶的真菌MC-1,并对比了MC-1、产纤维素酶木霉菌对照菌株及二者混合发酵液HJ-1对玉米秸秆室内降解效果。结果表明,MC-1在纤维素刚果红培养基上培养72h后水解圈直径达到8.52 cm;培养48h MC-1的CMC酶活为96.31 U/g,滤纸酶活为8.68 U/g,室内秸秆腐解试验表明,秸秆失重率和纤维素分解率均在15 d内迅速升高,之后升高速度放缓。MC-1在处理45 d后秸秆失重率达到了46.84%,HJ-1处理的秸秆失重率和纤维素分解率高于单一菌剂处理。

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    Numerous semi-decomposed straws, half decayed wood and soil with rich humus collected from different regions of China were studied to screen and characterize novel fungus with powerful cellulose degradation capability on corn straws. 120 strains were isolated from these resources by standard separation methods. A fungus (CM-1) with high-yield cellulase was obtained after a three-step screening by cellulose congo red medium culturing, evaluation of FPA and carboxymethyl cellulose (CMC) activities and weight loss rate of straws powder degraded. The corn straw degradation capabilities of MC-1, the control strain Trichoderma spp. and their mixed fermentation liquor HJ-1 were compared. Results showed that the cellulose hydrolysis circle diameter of MC-1 cultivated in Congo red culture medium for 72 h was 8.52 cm. After cultivated for 48 h, the CMC enzyme activity of MC-1 was 96.31 U/g and filter paper enzyme activity was 8.68 U/g. The results of indoor straw decay test showed that straw weightlessness rate and cellulose decomposition rate rose rapidly within the starting 15 days, and then the speed begun to reduce. After 45 days, the straw weightlessness rate of MC-1 reached 46.84 %. The weightlessness rate and cellulose decomposition rate of straw treated with HJ-1 was higher than single fungus agent.

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刘起丽,张建新,葛文娇,王小慧,李春喜,张嫣紫,余晓凤.一株产纤维素酶真菌的筛选及其对秸秆的降解效果研究[J].现代食品科技,2014,30(6):82-86.

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  • 收稿日期:2013-12-13
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  • 在线发布日期: 2014-06-27
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