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当前,利用生物基因工程技术将外源抗虫基因导入玉米,使玉米自身产生抗虫蛋白而达到抗虫目的成为可能。为了明确转基因玉米携带Bt蛋白参与微生物发酵的安全性与效应,利用乳酸菌复合系SFC-2对转Bt基因及非转基因玉米秸秆进行接种,通过对发酵过程的pH变化、纤维素降解率、分解产物定性定量分析、Bt毒蛋白含量进行全程检测,并采用DGGE(变性梯度凝胶电泳)方法在分子水平上对发酵过程中的微生物遗传物质进行监测。结果表明,乳酸菌复合系SFC-2对转基因与非转基因玉米进行接种并发酵后,4种玉米秸秆的气味具有甜酸香味、色泽好、质地松散,且pH符合发酵饲料的要求;发酵体系中pH变化情况没有显著差异;可溶性糖含量变化无显著差异;气质联机分析表明,转Bt基因和非转基因玉米秸秆发酵过程中发酵产物种类无差异,乙醇、乙酸、乳酸及甘油产生量无显著差异;转Bt基因玉米在发酵过程中秸秆的毒蛋白含量呈现不断下降的趋势。本研究结果为转Bt基因玉米的合理利用和安全性评价提供了初步依据。
At present, it is possible to use bioengineering techniques to introduce exogenous insect-resistant genes into corn and make the corn itself produce insect-resistant proteins to achieve insect-resistant purposes. In order to clarify the safety and effect of Bt protein in the microbial fermentation of transgenic corn, the transgenic Bt and non-transgenic corn stalks were inoculated by the lactic acid bacteria complex SFC-2. Through the changes of pH, the degradation rate of cellulose, Qualitative and quantitative analysis, Bt toxic protein content of the whole test, and the use of DGGE (denaturing gradient gel electrophoresis) method at the molecular level of microbial genetic material in the fermentation process monitoring. The results showed that the four kinds of corn stalk had the scent of sweet, sour and sour after being inoculated and fermented by the lactic acid bacteria complex SFC-2, the color was good, the texture was loose, and the pH accorded with the requirements of the fermented feed. The pH of the fermentation system There were no significant differences in the changes of soluble sugar content between the two groups. There was no significant difference in the content of soluble sugar between the transgenic Bt and non-transgenic corn stalks. There was no significant difference in the production of ethanol, acetic acid, lactic acid and glycerol The toxic protein content of straw in Bt corn showed a declining trend during fermentation. The results of this study provide a preliminary basis for the rational utilization and safety evaluation of transgenic Bt corn.