碳氮源对酶法合成L-半胱氨酸的影响  

Effects of Carbon and Nitrogen Source on Enzymatic Synthesis of L-cysteine

作　　者：怀丽华[1] 寇广会[2] 周昌平[2] 陈宁[2] 

机构地区：[1]天津商学院,天津300134 [2]天津科技大学生物工程学院,天津300222

出　　处：《现代食品科技》2006年第4期85-87,共3页Modern Food Science and Technology

基　　金：天津市科委应用基础研究重点基金项目(05YFJZJC00901)

摘　　要：以假单胞菌(Pseudomonassp.)TS1138为供试菌株,研究了在酶法转化DL-ATC合成L-半胱氨酸中碳氮源对酶源细胞酶活力的影响,确定了在产酶培养基中最适的碳源是葡萄糖,最适加入量为4.0%;最适的氮源是酵母粉、蛋白胨和尿素的组合,最适加入量分别是蛋白胨1.0%,酵母粉1.5%,尿素0.3%,酶源细胞的酶活力达到2679U?mL-1。Pseudomonas sp. TS1138 was used as the test strain to produce L-cysteine, and the effect of carbon and nitrogen source on enzyme activity was studied. In the medium optimization, it was found that glucose was the best carbon source, and the optimum concentration was 4.0%, and nitrogen source were peptone, yeast extract and urea, the optimum concentration were 1 .0%, 1.5%, 0.3% respectively. Enzyme activity could reach 2679 U·mL^-1 under the optimum condition.

关 键 词：L-半胱氨酸 酶法合成 酶活力 

分 类 号：TS201[轻工技术与工程—食品科学]