一株耐酸性α-淀粉酶产生菌的分离鉴定及发酵条件研究  

ISOLATION AND IDENTIFICATION OF A STRAIN PRODUCING ACID STABLE α-AMYLASE AND ITS FERMENTATION CONDITIONS

作　　者：李翠香[1] 胡元森[1] 潘涛[1] 刘娜[1] 宋威[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2009年第2期51-54,88,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学校科研基金资助(150206;06XJC026)

摘　　要：应用锥虫蓝法从淀粉厂、饴糖厂等取来的土样中筛选得到一株产耐酸性α-淀粉酶的菌株.经生理生化及16S rDNA测序鉴定该菌株为枯草芽胞杆菌,命名为xm-1.该菌株最适产酶温度为37℃,最适产酶时间为发酵后第13小时,装液量对该菌株产酶影响不明显.在最优产酶条件下,最高酶活性高达242 U/mL.A high-yield acid-resistant α-amylase strain was screened from soil samples from starch factory and sugar factor through trypan-blue method. The strain, named as xm-1, was identified as Bacillus subtilis by means of physiological-biochemical characterization as well as 16S rDNA sequencing. The optimal enzyme production temperature of the strain was 37℃ , the optimal enzyme production time is the 13th hour after fermentation, and there were no significant effects of liquid volume on the enzyme production of the stain. The highest enzyme activity under the optimal condition was up to 242 U/mL.

关 键 词：酸性淀粉酶 筛选 鉴定 发酵条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]