一株产酯酶海洋细菌的筛选及酯酶性质的研究  

Isolation of an Esterase-producing Marine Bacillus and Study on Characterization of Esterase

作　　者：齐勇[1] 王际辉[1] 叶淑红[1] 王晗[1] 李健[1] 鄯丽文[1] 

机构地区：[1]大连工业大学食品学院辽宁省食品生物技术重点实验室,辽宁大连116034

出　　处：《食品研究与开发》2011年第7期133-136,共4页Food Research and Development

基　　金：国家农转资金(2010GB2B000092);辽宁省科技攻关计划(2008301029);大连市科技攻关计划(2009B12NC017)

摘　　要：在培养基中添加三丁酸甘油酯和橄榄油等特异底物,以罗丹明B作指示剂,从海水中筛选出产酯酶的菌株LJ-7。生理生化鉴定该菌株为芽孢杆菌。发酵Bacillus LJ-7,研究其酯酶的酶学性质表明:此酯酶为碱性酯酶,最适作用温度和pH分别为40℃和8.0,K+和Mn2+对酯酶酶活力有强烈的抑制作用,而Cu2+和Fe2+对酶活的促进作用明显。The esterase-producing Bacillus sp.of LJ-7 was isolated from sea water samples by using substrates（Tributyrin,Olive） and indicators（Rhodamine B）.Then the enzymatic properties were studied and the results showed that it was an alkaline esterase,the optimal temperature and pH of enzyme reaction was 40 ℃ and 8.0,respectively.And the lions K＋ and Mn2＋ were beneficial to esterase activity,while the lions Cu2＋ and Fe2＋ were inhibited esterase activity

关 键 词：海洋微生物 芽孢杆菌 酯酶 酶学性质 

分 类 号：TS201.25[轻工技术与工程—食品科学]