Diversity analysis and identification of strains with&nbsp;antioxidantive property from Bacillus sp.

XIE Xin, LV Xiaoteng, HUANG Jixiang

doi:10.16774/j.cnki.issn.1674-2214.2015.01.002

Bulletin of Fermentation Science and Technology >

2015 , Vol. 44 >Issue 1: 12 - 18

DOI: https://doi.org/10.16774/j.cnki.issn.1674-2214.2015.01.002

Diversity analysis and identification of strains with antioxidantive property from Bacillus sp.

Expand

1. Department of Bioengineering, Xuzhou Engineering Vocational and Technical College, Xuzhou 221006, China;
2. Onlystar Biotechnology Co., LTD., Dezhou, 253000, China

Fold

Abstract

This paper aimed to screen and isolate Bacillus strains producing antioxidantive ingredients. The soybean meal was used as raw material and the antioxidant assay methods were used to screen the targeted strains. The antioxidation stability test on fermentation supernatant of the twelve screened strains showed that strain HFBL261 possessed highest residual antioxidant capacity and was identified as Bacillus subtilis by phenotypic characterization and 16S rDNA sequence.

Key words： Bacillus strains; antioxidant capacity; diversity analysis; identification

Cite this article

XIE Xin, LV Xiaoteng, HUANG Jixiang . Diversity analysis and identification of strains with antioxidantive property from Bacillus sp.[J]. Bulletin of Fermentation Science and Technology, 2015 , 44(1) : 12 -18 . DOI: 10.16774/j.cnki.issn.1674-2214.2015.01.002

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article