不同菌落形态的链霉菌对产谷氨酰胺转胺酶的影响  

Effect of different colonial morphologies on Transglutaminase production of Streptomyces

作　　者：宋敏[1] 曹娟[1] 张颖颖[1] 高红亮[1] 范西强[1] 鲁心安[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《广西农业生物科学》2008年第4期435-438,444,共5页Journal of Guangxi Agricultural and Biological Science

基　　金：国家自然科学基金项目(30600079)

摘　　要：通过对链霉菌STK-203进行自然选育,挑选出5种不同菌落形态的单菌落。摇瓶发酵培养48 h后检测发酵液中的谷氨酰胺转胺酶的活性、残余氨基氮含量、残余甘油含量、菌种生物量等4种生理指标。结果表明,编号为Ⅰ即馒头型的单菌落的酶活最高,高达5.84 U/mL,其残余甘油含量为0.071 g/L,残余氨基氮含量为1.48 g/L,菌体浓度为36.01%。根据菌落形态和产酶的相关性,为产谷氨酰胺转胺酶的链霉菌STK-203菌株的选育和生产提供了一种简便有效的方法。Five colonies of different morphologies of Streptomyces STK-203 were obtained by natural selection. Microbial transglutaminase （MTG） activity, residual nitrogen content, residual glycerine content and cell concentration by shaking-flask fermentation trials were measured. Results showed that the MTG activity of NO. 1 of morphology was the highest, up to 5.84 U/mL. Its residual glycerine content was 0. 071 g/L, and its residual nitrogen content was 1.48 g/L, and its cell concentration was 36. 01%. The relationship of MTG activity and colonial morphology has provided a simple method to screen transglutaminase strains of Streptomyces STK-203.

关 键 词：链霉菌STK-203 谷氨酰胺转胺酶 菌落形态 

分 类 号：Q93[生物学—微生物学]