产卡拉胶酶海洋菌株的筛选和酶学性质的初步研究  

Screening of marine bacterium producing carrageenase and its enzymatic properties

作　　者：唐志红[1] 吕家森[1] 张振[1] 刘苹[1] 蒋波[1] 温少红[1] 秦松[2] 

机构地区：[1]烟台大学海洋学院,烟台264005 [2]中国科学院烟台海岸带研究所,烟台264003

出　　处：《食品科技》2011年第6期18-21,共4页Food Science and Technology

基　　金：山东省优秀中青年科学家科研奖励基金项目(2007BS08017);烟台大学大学生科技创新基金项目(090603)

摘　　要：从病烂的海洋植物中分离到一株高产卡拉胶酶的海洋细菌YK-5,革兰阴性,初步鉴定为黄杆菌属（Flavobacterium）中的一个种。该菌株在温度28℃,培养基起始pH8.5条件下培养48h产生碱性卡拉胶酶活力高达149.8U/mL。酶学性质的初步研究显示,YK-5产生的卡拉胶酶最适反应pH值为9.0,在pH8.0-11.0范围内具有较高的酶活性和较好的稳定性;最适反应温度为30℃,且在40℃以下具有较高的温度稳定性。经传代培养证实该菌株遗传性能稳定。The Gram-negative,marine bacterium YK-5 with high alkaline carrageenase-producing activity had been screened and isolated from decaying plants of the sea.The strain was identified to be a kind of Flavobacterium.The results of carrageenase producing research showed that the optimal pH was 8.5,the optimal temperature was 28 ℃.Under above conditions,the highest carrageenase activity reached to 149.8 U/mL after shaking flask culture for 48 h.The primary study on enzymatic properties showed that the optimal pH and temperature for the enzymatic reaction were 9.0 and 30 ℃,respectivly.Moreover,the results showed that high activity and good stability under 40 ℃ and at pH8.0~11.0.The strain YK-5 was tested by the experiments of subculture and the results showed that the strain YK-5 had genetic stability.

关 键 词：卡拉胶酶 黄杆菌 筛选 酶学性质 

分 类 号：Q936[生物学—微生物学]