吉氏芽孢杆菌S-2菌株固态发酵制备碱性果胶酶  

Alkaline pectinase production by bacillus gibsonii S-2 with solid state fermentaion

作　　者：张保国[1] 白志辉[2] 李祖明[3] 张国政[1] 张洪勋[2] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222 [2]中国科学院生态环境研究中心,北京100085 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2004年第12期8-11,共4页Food Science and Technology

基　　金：国家863计划资助项目(2001AA246014)。

摘　　要：通过吉氏芽孢杆菌(Bacillusgibsonii)S-2菌株制备碱性果胶酶的固态发酵条件优化以及酶的部分性质分析,结果表明:甜菜粕是最佳碳源和酶的诱导物,酵母膏和麸皮作氮源较适宜。固体培养基的组成为:甜菜粕5g、酵母膏0.15g、KH2PO40.023g、Na2CO30.09g、水15mL;培养温度35℃、发酵时间48h、产酶率可达3600U/g。该酶具有果胶水解酶和果胶裂解酶的活性,在pH=10.5、反应温度60℃时活力最高,Ca2+对该酶有明显的激活作用,Mn2+、Cu2+、Zn2+对该酶有强烈的抑制作用。Fermentation conditions of the bacillus gibsonii S-2 for production of alkaline pectinase and the partial properties of the enzyme were investigated. Sugar beet pulp was found to be the best inducer and C source, and yeast extract and wheat bran were the best nitrogen sources. The optimal fermentation medium contained: sugar beet pulp 5g, yeast extract 0.15g, KH2PO4 0.023g, Na2CO3 0.09g, water 15mL. After inoculation, the medium were cultivated at 35℃ for 48h, and the yield of alkaline pectinase was 3600U/g. The enzyme extract from the cultivated medium has both pectin hydrolase and lyase activity. The highest activity of the enzymes is at pH 10.5 and 60℃. Ca2+ enhances the activity of the enzyme, and Mn2+, Cu2+, Zn2+ inhibit it.

关 键 词：吉氏芽孢杆菌 碱性果胶酶 发酵 性质 

分 类 号：TS201.2[轻工技术与工程—食品科学] 5[轻工技术与工程—食品科学与工程]