爪哇正青霉Q-5产几丁质酶发酵条件的研究  

Study on the Fermentation Condition of the Chitinase from Eupenicillium javanicum Strain Q-5

作　　者：许天委[1] 张世清[1] 黄俊生[1] 

机构地区：[1]中国热带农业科学院环境与植物保护研究所热带作物生物技术国家重点实验室,海南儋州571737

出　　处：《安徽农业科学》2006年第24期6428-6429,6431,共3页Journal of Anhui Agricultural Sciences

基　　金：国家科技部"科技基础性工作和社会公益研究专项"(编号:2004DIB3J073);科技部"国家科技基础条件平台工作"(编号:2004DKA30560)资助

摘　　要：通过单因素试验对爪哇正青霉Q-5产几丁质酶的条件进行了研究。结果表明:0.5%(w/v)几丁质粉末对爪哇正青霉Q-5产几丁质酶诱导性最强;pH值在5.0～7.0的范围内酶活力最稳定,pH值为4.0时,酶活力最低;金属离子Mn2+和Cu2+对爪哇正青霉Q-5产几丁质酶有明显的促进作用,而Fe3+和Ca2+则完全抑制几丁质酶的活性;以蛋白胨为氮源时,酶的活力最高可达24 U;吐温-80作为表面活性剂能显著提高几丁质酶活性。Single -factor design was used for optimizing cultural eondictions of ehitinase produced from EupeniciUium javanicum Q -5. The experimental results showed that 0.5 % chitin powder was the best medium for the induction of the chitinase from Eupenicillium javanicum Q-5. The chitinase was stable at the range of pH-5.0-7.0 and the enzyme activity was lower in the pH=4.0. The chitinase activity of Eupenicillium javanicum Q-5 could be enhanced by Mn^2＋ and Cu^2＋, but was strongly inhabited by Fe^3＋ and Ca^2＋, The tryptone as nitrogen source in the basic medium had the highest chitinase activity（24U） and 0.1% Tween -80 of surfactants could increase the chitinase activity.

关 键 词：单因素 爪哇正青霉 几丁质酶 

分 类 号：Q94-334[生物学—植物学]