Streptomyces hygroscopicus产谷氨酰胺转胺酶摇瓶发酵条件的优化  

Transglutaminase (MTG) Fermentation with Streptomyces hygroscopicus in Shaking Flask

作　　者：柏映国[1] 燕国梁[1] 堵国成[1] 陈坚[1] 

机构地区：[1]江南大学生物工程学院环境生物技术研究室,无锡214036

出　　处：《食品与发酵工业》2004年第2期27-32,共6页Food and Fermentation Industries

基　　金：国家十五攻关项目 (2 0 0 1BA70 8B0 3- 0 5 ) ;江苏省十五攻关项目 (BE2 0 0 2 0 18) ;教育部科学技术研究重点项目

摘　　要：介绍了吸水链霉菌 (Streptomyceshygroscopicus)WSH0 3 -1 3的筛选过程 ,重点考察了在摇瓶条件下 ,不同碳、氮源对吸水链霉菌生长和产酶的影响 ,利用正交实验 ,确定了复合碳、氮源的浓度 ,并对种龄、接种量、初始 pH值、培养温度和培养时间等条件进行了研究。通过对发酵过程的优化 ,酶活达到 4 46u/mL ,比初始条件下提高了 3 0 9倍。A transglutaminase (MTG) producing strain, Streptomyces hygroscopicus, was screened. Effects of different carbon and nitrogen sources on cell growth and enzyme production were investigated. Conditions such as inoculums age and size, the medium initial pH, culture temperature and time were optimized in shaking flask culture. The optimized culture conditions increase microbial transglutaminase activity to 4.46*#u/mL, which was 4.09-fold higher than that at initial culture conditions.

关 键 词：菌种筛选 微生物谷氨酰胺转胺酶 优化 分批发酵 STREPTOMYCES HYGROSCOPICUS 

分 类 号：TQ925[轻工技术与工程—发酵工程]