环丙沙星降解菌的筛选及其降解特性探究
CSTR:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

TS201.3

基金项目:


Screening of Ciprofloxacin Degrading Bacteria and Its Degradation Characteristics
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为获取一株有效降解环丙沙星的菌株,并探究其在降解过程中的降解特性,利用高效液相色谱法筛选环丙沙星降解菌,根据菌落形态、生理生化特性以及16S rDNA基因序列分析,对降解菌进行鉴定;并研究菌株活性、胞内外物质以及细胞壁对质量浓度为4 μg/mL环丙沙星的降解作用。结果表明,罗伊氏乳杆菌WQ-Y1在物理吸附和生物降解的共同作用下,降解率最高可达70.2%,其胞内物质、胞外物质以及细胞壁对环丙沙星的降解率分别为17.7%、23.4%和37.0%,远低于活菌的降解率。可见罗伊氏乳杆菌WQ-Y1对环丙沙星的物理吸附作用和菌株体内的酶都并非是菌株降解环丙沙星的单一途径,而是依赖于完整的菌株活性。

    Abstract:

    In order to screena strain that could effectively degrade ciprofloxacinand to explore its degradation characteristics in the degradation process, high performance liquid chromatography was employed to screen ciprofloxacin degrading bacteria. This bacterium was then identified according to the colony morphology, physiological and biochemical characteristics as well as the 16S rDNA gene sequence analysis. The strain activity, and the degradation of intracellular and extracellular substances and cell walls on ciprofloxacin were also investigated with 4 μg/mL ciprofloxacin. The results showed that the degradation rate of ciprofloxacin by the screened Lactobacillus reuteri WQ-Y1 strain reached to 70.2% via physical adsorption and biodegradation. Furthermore, the degradation rates of ciprofloxacin by intracellular substances, extracellular substances and cell walls were 17.7%, 23.4% and 37.0%, respectively, which were far lower than that of the living bacteria. It could be concluded that the physical adsorption and the enzymolysis process of L. reuteri WQ-Y1 were not the only way of ciprofloxacin degradation, and it was also dependenton the complete liability of L. reuteri WQ-Y1.

    参考文献
    相似文献
    引证文献
引用本文

瞿春晓,温健竹,蔡振东,潘道东,吴振.环丙沙星降解菌的筛选及其降解特性探究[J].食品与生物技术学报,2021,40(12):59-64.

QU Chunxiao, WEN Jianzhu, CAI Zhendong, PAN Daodong, WU Zhen. Screening of Ciprofloxacin Degrading Bacteria and Its Degradation Characteristics[J]. Journal of Food Science and Biotechnology,2021,40(12):59-64.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-12-27
  • 出版日期: 2021-12-25
文章二维码

版权所有:《食品与生物技术学报》编辑部

地址:江苏省无锡市蠡湖大道1800号  邮政编码:214122

电话:0510-85913526  电子邮件:xbbjb@jiangnan.edu.cn

技术支持:北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码