剪切力对链霉菌谷氨酰胺转胺酶发酵的影响  

Effects of Shear Force on Microbial Transglutaminase Fermentation

作　　者：范西强[1] 陈艳娟[1] 宋敏[1] 张颖颖[1] 常忠义[1] 高红亮[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《华北农学报》2008年第B10期126-128,共3页Acta Agriculturae Boreali-Sinica

基　　金：青年自然科学基金项目(30600079)

摘　　要：考察了以摇瓶发酵过程中添加玻珠为剪切力,对链霉菌(Streptomyces sp.)HS-1发酵生产谷氨酰胺转胺酶的影响,在10 L发酵罐上不同搅拌转速对产酶的影响。结果显示,摇瓶发酵中,在种子阶段添加玻珠,提高剪切力不能促进产酶;在发酵阶段,加入4颗玻珠时,酶活相对最高,比对照增加20%;36 h时添加玻珠,与对照相比,酶活提高12%,菌体浓度增加40%,且氨基氮消耗明显。10 L发酵罐中,适宜的搅拌转速为250 r/min,36 h调整转速至250r/min,酶活比维持90 r/min提高21%。因此剪切力对谷氨酰胺转胺酶发酵有明显影响。The influences of glass beads on microbial transglutaminase fermentation in flask were studied.Effects of shear force on microbial transglutaminase fermentation were also studied in a 10 L fermenter by adjusting the agitation speed.The results showed that enhancing agitation speed has no significant effect on MTG activity at the duration of inoculum.MTG activity increased by 20% when four glass beads were put in the flask.Increasing shear force at 36 h would promote MTG synthesis.MTG activity and cell concentration boosted by 12% and 40% respectively.In a 10 L fermenter,appropriate agitation speed is 250 r/min,and MTG activity was increased by 21% via changing the agitation speed from 90 r/min to 250 r/min.Shear force affects MTG fermentation significantly.

关 键 词：链霉菌 剪切力 谷氨酰胺转胺酶 玻珠 

分 类 号：Q55[生物学—生物化学]