交替假单胞菌H_7产甲壳素酶发酵条件的研究  

作　　者：朱妍妍[1] 牟光庆[1] 靳艳[2] 黄剑宇[2] 

机构地区：[1]大连轻工业学院食物与食品工程学院,辽宁大连116034 [2]中科院大连化学物理研究所,辽宁大连116023

出　　处：《食品工业科技》2007年第1期124-126,共3页Science and Technology of Food Industry

基　　金：国家"973"项目(2003CB716001)。

摘　　要：系统地研究了氮源、起始pH、培养基装量、培养温度和时间等因素对交替假单胞菌H7产甲壳素酶的影响。通过正交实验对H7的发酵条件进行了优化,最佳发酵条件为:培养温度37℃,起始pH7.0,底物浓度0.1%,装瓶量125mL。优化后菌株H7的酶活力由原来的0.59U/mL提高至0.69U/mL。The effect of nitrogen source, initial pH, quantity of incubated in flask, culture temperature and time on producing chitinase of Pseudoalteromonas H7 were studied systematically in this paper. The optimal conditions were definited by orthogonal design experiment： culture temperature 37℃, initial pH7.0, concentration of substrate 0.1%（w/v）, quantity of incubated in flask 125mL.The activity of the chitinase of the strain H7 was reached above 0.69U/mL from 0.59U/mL on such conditions.

关 键 词：变替假单胞菌H7 甲壳素酶 发酵条件 酶活力 

分 类 号：TS201.25[轻工技术与工程—食品科学]