微生物相互作用对04BBA15和04BBA19产α-淀粉酶的促进作用。

Fossi Bertrand Tatsinkou, Tavea Frédéric, Fontem Lum Ayeoffe, Ndjouenkeu Robert, Wanji Samuel

Department of Microbiology and Parasitology, Faculty of Science, University of Buea, P.O. Box 63, Buea, Cameroon.

Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.

Biotechnol Rep (Amst). 2014 Sep 18;4:99-106. doi: 10.1016/j.btre.2014.09.004. eCollection 2014 Dec.

Interactions occurring between and two thermostable α-amylase producing strains ( 04BBA15 and 04BBA19) were analyzed by comparing their growth patterns obtained in isolation with those obtained in mixture. The difference between the patterns was assessed using analysis of variance (ANOVA) in order to measure how much the growth of an organism was affected by other. The results showed two types of interactions in mixed culture; commensalism between and 04BBA15 and mutualism between and 04BBA19. In mixed culture, the α-amylase production increased significantly compared to that observed in monoculture ( < 0.05). Response surface optimization of fermentation parameters in mixed cultures (initial yeast to bacteria ratio 1.125, temperature 33.5 °C, pH 5.5) resulted in about 1.8 fold higher enzyme production than that observed in the unoptimized fermentation.

通过比较两种嗜热α-淀粉酶产生菌株（04BBA15和04BBA19）单独培养和混合培养时的生长模式，分析了它们之间的相互作用。使用方差分析（ANOVA）评估模式之间的差异，以衡量一种生物的生长受另一种生物影响的程度。结果表明混合培养中有两种相互作用类型；04BBA15与04BBA19之间为共生关系，04BBA19与04BBA15之间为互利共生关系。在混合培养中，与单培养相比，α-淀粉酶产量显著增加（P<0.05）。混合培养中发酵参数的响应面优化（初始酵母与细菌比例1.125、温度33.5°C、pH 5.5）导致酶产量比未优化发酵时高出约1.8倍。