盾叶薯蓣淀粉对枯草芽孢杆菌α-淀粉酶活性的影响  

The Starch of Dioscorea Zingibernisis Effects to α-amylase Activity in Bacillus subtilis

作　　者：金志雄[1] 吴文琴[2] 张珍[2] 

机构地区：[1]郧阳医学院微生物学教研室,湖北十堰442000 [2]郧阳医学院附属太和医院,湖北十堰442000

出　　处：《微生物学杂志》2004年第4期23-24,45,共3页Journal of Microbiology

摘　　要：以盾叶薯蓣淀粉为惟一碳源 ,探讨不同淀粉浓度对 1株污染地分离菌 (BacillussubtilisHY 0 2 )α 淀粉酶活性的影响。 3 2℃恒温摇床发酵实验表明 :淀粉浓度在 1 .75 %时枯草芽孢杆菌α 淀粉酶活性、细菌数及淀粉消耗量均较 0 .5 % ,1 %实验组明显增加。 3 2℃温度下 ,淀粉浓度与枯草芽孢杆菌α 淀粉酶活性成正相关 ,为选择微生物法解决淀粉导致的水源污染提供了依据。We discussed the influence of different amylaceous dense upon the α-amylase activity in Bacillus subtilis with Starch of dioscorea xingibernisis as the only carbon source. The results indicated: continuous cultivation with temperature of 32℃, the amylase, amount of germs and the consumption of amylum obviously increased when the amylaceous dense is {1.75%}. The relationship between amylaceous dense and the α-amylase of B.subtilis is positive correlative under 32℃.

关 键 词：盾叶薯蓣 淀粉 枯草芽孢杆菌 Α-淀粉酶 

分 类 号：R378[医药卫生—病原生物学]