5株细菌产L-多巴黑色素的比较研究  

Comparison Study of L-Dopa Melanins Produced by Five Bacterial Strains

作　　者：万霞[1] 耿晶[1] 陈向东[1] 黄玉屏[1] 彭珍荣[1] 沈萍[1] 

机构地区：[1]武汉大学生命科学学院,湖北武汉430072

出　　处：《武汉大学学报（理学版）》2005年第4期472-476,共5页Journal of Wuhan University:Natural Science Edition

基　　金：湖北省重点基金资助项目(99J109);武汉市科技攻关项目(2002200513214);湖北省工业微生物重点实验室开放基金资助项目

摘　　要：对5株细菌所产黑色素的物理和化学性质及发酵进行了比较研究.结果表明:尽管这些不同来源的黑色素在理化性质上存在一定差异,但它们的基本框架结构及主要基团是一致的,且在发酵过程中都检测到L-多巴,说明它们都属于多巴类黑色素;不同菌株在同一条件下和同一菌株在不同条件下发酵黑色素的产量差别很大,其中WS和H2的黑色素产量可分别达到1720mg/L和1040mg/L,有进一步开发成为工业发酵生产黑色素应用菌株的潜力.The physical and chemical characteristics of melanins from five different bacterial strains were studied. The results showed that although the five kinds of melanins did exhibit some extent of difference on physical and chemical characteristics, they do have same essential structures and major groups. In addition, that L-dopacould be found in the culture process suggested that five kinds of bacterial melanins were L-dopa melanins, the so-called eumelanins. The culture conditions for the melanins produc tion studies showed that the yields of melanins by different bacterial strains were distincl evidently. While strain WS was found to be the highest melanin producer among the five bacterial strains tested,the melanin productivity of strain H2 was enhanced almost 5 times by culture condition optimization. The yields of melanin by WS and H2 could reach to as high as 1 720 mg/L and 1 040 mg/L, respectively. The two strains have the potential to be developed as applied strains for melanin production.

关 键 词：细菌黑色素 L-多巴 黑色素理化性质 发酵条件优化 

分 类 号：Q93[生物学—微生物学]