霍氏肠杆菌WM1产青霉素酶发酵条件的研究  

Fermentation conditions of penicillinase by Acinetobactercalcoaceticus WM1

作　　者：岳喜庆[1] 王桐[1] 单提波[2] 姚岚[1] 赵中胜[1] 梁国印[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]黑龙江省农垦科学院水稻研究所,黑龙江佳木斯154025

出　　处：《中国酿造》2010年第8期91-93,共3页China Brewing

摘　　要：采用霍氏肠杆菌WM1菌株液体发酵生产青霉素酶,研究了碳源、氮源、金属离子、培养基起始pH值、接种量和温度对菌株产青霉素酶活力的影响。结果表明,WM1的最适发酵温度为37℃,pH值为7.0,最佳接种量10%。在以2.0%葡萄糖为碳源、0.3%酵母粉为氮源、0.010%Mg2+时产酶活力最高,为1.15×104U(/mL.h)。Penicillinase production was carried out by submerged fermentation with Acinetobacter calcoaceticus WM1. The effects of carbon source, nitrogen source, metal ion, initial pH, inoculum and temperature on penicillinase synthesis were studied. The optimal fermentation conditions were as followed： the temperature 37℃, the initial pH 7.0, the inoculum 10%, glucose concentration 2%, yeast extract powder 0.3% and magnesian ion concentration 0.01%. Under these conditions, activities of penicillinase reached 82.72 U/（ml·h）.

关 键 词：青霉素酶 产酶条件 发酵 

分 类 号：Q556[生物学—生物化学]