枯草芽孢杆菌FM208849产果胶酶发酵条件的优化  

The optimization of pectinase fermentation from Bacillus subtilis FM208849

作　　者：翟秋梅[1] 薛卫巍[1] 薛永常[1] 郑来久[2] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034 [2]大连工业大学纺织轻工学院,辽宁大连116034

出　　处：《大连工业大学学报》2010年第2期93-97,共5页Journal of Dalian Polytechnic University

基　　金：辽宁省教育厅创新团队项目(2006T028);辽宁省高等学校优秀人才支持计划项目(2006R13)

摘　　要：枯草芽孢杆菌FM208849是从罗布麻表皮中筛选到的一株高效产果胶酶的菌株,对罗布麻的生物脱胶效果明显。本文从菌种生长与诱导物两个方面对枯草芽孢杆菌FM208849产酶发酵条件进行优化,并对所产果胶酶催化反应条件进行了初步分析。结果表明:最佳产酶培养基为果胶与葡萄糖共4 g/L(质量比为1∶3),牛肉膏15 g/L,NaCl 2 g/L;最佳发酵时间为24 h。初步测定果胶酶的最适反应温度为40℃,最适pH为9.5,其分子质量在39.3 ku左右。Bacillus subtilis FM208849 is a strain producing pectinase for Apocynum venetum L. degumming. This text mainly describes the optimization of pectinase production for Bacillus subtilis FM208849 on the base of strain growth and inducer. The catalysis conditions of the pectinase were also studied in this paper. The producing pectinase culture medium was optimized as follows： pectin 1 g/L, glucose 3 g/L, beef extract 15 g/L, NaC1 2 g/L. The best fermentation time is 24 h. For pectinase, its optimal reactive temperature is 40℃, its optimal reactive pH is 9.5, and its molecular weight is about 39.3 ku.

关 键 词：果胶酶 枯草芽孢杆菌 罗布麻 

分 类 号：TS201.25[轻工技术与工程—食品科学] TS123[轻工技术与工程—食品科学与工程]