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首页> 外文期刊>Biocontrol Science >Physiological characteristics of Bacillus sp. HR6 in the process of decomposing bean curd refuse
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Physiological characteristics of Bacillus sp. HR6 in the process of decomposing bean curd refuse

机译：芽孢杆菌的生理特性。 HR6在腐烂豆腐分解过程中

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摘要

Bacillus sp. HR6 and Bacillus subtilis ATCC6051 were compared in terms of their growth, activity of #alpha#-amylase, and pattern of heat evolution. Bacillus sp. HR6 grew faster than B. subtilis ATCC6051 at temperatures higher than 45 deg C. The maximum activities of #alpha#-amylase were 304 and 280 U/ml for Bacillus sp. HR6 and B. subtilis ATCC6051, respectively. The highest activity of #alpha#-amylase from Bacillus sp. HR6 was observed at 70 deg C, and more than 60% of that was still seen at 75 deg C. In case of B. subtilis ATCC6051, the maximum activity was observed at 65 deg C, and 30% of that was seen at 75 deg C. A rapid heat evolution was found for Bacillus sp. HR6 in comparison with that for B. subtilis ATCC6051 when cultivation was initiated in bean curd refuse at 50 deg C. However, there was no obvious difference in the heat evolution patterns between two strains at the starting temperature of 27 deg C. These results suggest that Bacillus sp. HR6 has a higher activity in decomposing bean curd refuse than B. subtilis ATCC6051 at higher temperatures.
机译：芽孢杆菌比较了HR6和枯草芽孢杆菌ATCC6051的生长，＃alpha＃-淀粉酶的活性和热释放方式。芽孢杆菌在高于45摄氏度的温度下，HR6的生长速度快于枯草芽孢杆菌ATCC6051。芽孢杆菌（Bacillus sp。）的＃alpha＃-淀粉酶的最大活性为304和280 U / ml。 HR6和枯草芽孢杆菌分别为ATCC6051。来自芽孢杆菌属的＃alpha＃-淀粉酶的最高活性。在70摄氏度下观察到HR6，但在75摄氏度下仍观察到了60％以上。对于枯草芽孢杆菌ATCC6051，在65摄氏度下观察到了最大的活性，而在75摄氏度下观察到了最大的活性。发现芽孢杆菌属物种快速放热。 HR6与枯草芽孢杆菌ATCC6051在50℃下在豆腐渣中开始培养时的HR6相比。然而，在起始温度为27℃时，两种菌株之间的放热模式没有明显差异。这些结果表明那个芽孢杆菌在更高的温度下，HR6的腐烂腐烂活性比枯草芽孢杆菌ATCC6051高。

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