β-甘露聚糖酶产生菌的分离·鉴定及酶学特性研究  

Study on Separation,Identification and Enzymatic Characteristics for β-mannanase Production Bacillus

作　　者：段蕾[1] 高润池[1] 许波[1] 孟艳芬[1] 黄遵锡[1] 

机构地区：[1]云南师范大学生命科学学院云南师范大学酶工程重点实验室生物能源持续开发利用教育部工程中心,云南昆明650092

出　　处：《安徽农业科学》2008年第24期10311-10314,10323,共5页Journal of Anhui Agricultural Sciences

基　　金：云南省科技应急项目"热泉高温酶功能基因的研究与评价"(2006c0004z)

摘　　要：[目的]筛选产β甘露聚糖酶的优良菌株，并对其进行分类鉴定和酶学特性的测定。[方法]运用单因子分析对β甘露聚糖酶的酶学特性进行研究。[结果]筛选到的产β甘露聚糖酶鉴定为枯草芽孢杆菌（Baccillus subtilis）。所产酶的最适反应温度和pH值分别为65℃和5．5。在45—70℃内酶活稳定，65℃保温15min，残留酶活仍有70％左右；在pH值4．5—6．5内酶活相对稳定，pH值5．0条件下保存3h，残留酶活仍有75％以上。低浓度的Co^2＋、Mg^2＋等金属离子对该酶有强烈的激活作用，提高浓度后则对酶活有抑制作用。[结论]该酶具有良好的酶学特性，有应用于大规模生产的潜质。[ Objective] Tne research aimed to separate and identify β-mannanase production bacillus, and study its enzymatic characteristics. [ Method] strain was identified by 16S rDNA BLhSX in the Genbank and morphological and physiological charaeteristics analysis. Anti the enzymatic characteristics of β-mannanase was determined by using single factor analysis method. [Result] The strain was identified as Baccillus subtilis by 16S rDNA BLAST in the GenBank and morphological and physiological characteristics analysis. The optimal tenmperature and pH value were 65℃ and 5.5. The enzyme was stable between tenroemture 45- 70 ℃ and pH value 4.5 - 6.5. The enzyme rermained 70% activity after a treatment of 15 rain at 65℃ and remained 75% activity after a treatment of 3 h at pH value 5.0. The enzyme activity was activated by Co^2＋ and Mg^2＋ in low concentration, but was inhibited by its concentration increased. [ Conclusion] The enzyme had excellent characteristics, and had the potential for mass production.

关 键 词：β甘露聚糖酶 生理生化鉴定 酶学性质 

分 类 号：S182[农业科学—农业基础科学]