摘要
Comparative analysis of the composition and abundance of the gut bacterial community of the Japanese sea cucumber (trepang) Apostichopus japonicus and the sediment from its habitat was carried out. In spite of the presence of strictly aerobic bacteria in the sediments, gut microbiota of this holothurian was shown to be formed by facultative anaerobes from the environment. Irrespective of the geographical location of the habitat, the sea cucumber gut community had a constant composition, considered its normal microflora. Capacity of bacteria isolated from the Japanese sea cucumber for decomposition of starch, sodium alginate, chitin, chondroitin sulfate, Tweens, olive oil, casein, and gelatin was studied. Various degrees of enzymatic activity were shown for 33% of the studied bacterial strains, which indicates a considerable role of the trepang gut microflora in processing and assimilation of organic matter arriving with food. KeywordsJapanese sea cucumber bacterial community normal microbiota enzymatic activity
摘要译文
日本海参肠道细菌群落组成和丰度的比较分析（日本）日本Apostichopus japonicus及其栖息地的沉积物进行了尽管在沉积物中存在严格的有氧细菌，但该海参的肠道微生物群显示是由来自环境的兼性厌氧菌形成的不考虑栖息地的地理位置，海参肠道群落组成不变，认为其正常的微生物群落研究了从日本海参中分离的细菌分解淀粉，藻酸钠，几丁质，硫酸软骨素，吐温，橄榄油，酪蛋白和明胶的能力。对33％25的研究细菌菌株显示了不同程度的酶活性，这表明trepang肠微生物群落在加工和同化食物中的有机物质方面有相当大的作用关键词日本海参细菌群落正常微生物酶活性
E. A. Bogatyrenko [1] L. S. Buzoleva [1] [2]. Characterization of the gut bacterial community of the Japanese sea cucumber Apostichopus japonicus[J]. Microbiology, 2016,85(1): 116-123