发酵乳杆菌细胞壁蛋白酶的提取  

Extraction of Cell-envelope Proteinase from Lactobacillus fermentum

作　　者：朱姁[1] 潘道东[1,2] 

机构地区：[1]南京师范大学国家乳品加工技术研发分中心,江苏南京210097 [2]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2010年第19期268-272,共5页Food Science

摘　　要：确定提取发酵乳杆菌细胞壁蛋白酶的最佳方法和最佳提取条件。在单因素试验的基础上,采用多指标正交试验设计和综合平衡分析法研究溶菌酶结合非离子表面活性剂法提取发酵乳杆菌细胞壁蛋白酶的裂解液成分和提取条件。结果表明:裂解液的成分为50mmol/L Tris-HCl、150mmol/L NaCl、体积分数3%吐温-20、2mg/mL溶菌酶、pH8.9;提取条件为裂解液与菌体的比例10:1(V/m)、保温时间5h、保温温度37℃时酶比活力达38.957U/mg,此时可最大效率的获得发酵乳杆菌的细胞壁蛋白酶。Lysozyme treatment was selected out of three commonly used ways for extracting cell-envelope protainase from Lactobacillus fermentum cells in the present study. The composition and pH of cell lysis solution and three extraction conditions were optimized using orthogonal array design. The best cell lysis solution was a mixture of 50 mmol/L Tris-HCl,150 mmol/L NaCl,3% Tween-20 and 2 mg/mL lysozyme at pH 8.9. Cell lysis solution/ Lactobacillus fermentum cells ratio of 10：1 （V/m） and incubation time of 5 h at a constant temperature of 37 ℃ were found optimal for the extraction of cell-envelope protainase,and the maximum specific enzyme activity was up to 38.957 U/mg under these conditions.

关 键 词：发酵乳杆菌 细胞壁蛋白酶 提取 

分 类 号：TS201.3[轻工技术与工程—食品科学]