Pseudomonas sp.TUC13变温发酵生产几丁质酶的研究  

STUDY OF TEMPERATURE-SHIFTING FERMENTATION OF CHITINASE BY PSEUDOMONAS SP.TUC13

作　　者：田强[1] 张彩[1] 吴子健[1] 白洋[1] 赵萱[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2008年第12期33-37,共5页Food Research and Development

基　　金：教育部重点科技项目(030004)

摘　　要：考察不同温度(25℃～41℃)对菌株Pseudomonas sp.TUC13菌体生长和产几丁质酶的影响,在此基础上,提出TUC13发酵生产几丁质酶的变温控制策略,并采用正交试验设计法对变温发酵的主要工艺参数进行优选、经对试验结果的统计分析,TUC13变温发酵产几丁质酶的最佳温度控制方案为:发酵初期温度控制在37℃条件下培养,55h后改为30℃继续培养至发酵结束。采用优化后的变温培养工艺,发酵液几丁质酶酶活性达到1737.1U/mL,较采用恒一温度(29℃)发酵几丁质酶酶活峰值提高16.6%。The effect of different cultivation temperatures, ranging from 25 ℃ to 41 ℃, on the cell growth and chitinase fermentation by Pseudomonas sp. TUC 13 was investigated. Based on the results, a temperature-shifting fermentation mode for chitinase fermentation was presented and the optimum operating program was established by orthogonal experimental design. The optimal temperature-shifting program obtained is that culture is performed at 37 ℃ for 55 hours, then the temperature was shifted to 30 ℃, and kept up till the end of the fermentation process. By this method, the maximum chitinase activity in the broth was 1 737.1 U/mL, which is 16.6 % higher than that by single temperature（29 ℃ ） fermentation mode.

关 键 词：假单胞菌 几丁质酶 变温发酵 

分 类 号：TQ925[轻工技术与工程—发酵工程]