中温α-淀粉酶高产菌株的选育及其粗酶性质  

Screening of Middle-temperature α-amylase Producing Strain and Characterization of α-amylase

作　　者：李文秀[1] 张旦旦[2] 窦文芳[2] 许泓瑜[2] 许正宏[2,1] 史劲松[2] 陆震鸣[2] 

机构地区：[1]工业生物技术教育部重点实验室江南大学 [2]江南大学医药学院生物制药系,江苏无锡214122

出　　处：《食品与发酵工业》2011年第9期16-21,共6页Food and Fermentation Industries

基　　金：长江学者和创新团队发展计划(No.IRT0532)资助;教育部新世纪人才支持计划(NCET-07-0380);国家自然基金(31000016);江苏省自然科学基金(企业博士创新项目BK2009518);江苏省科技支撑计划(BE2009629)

摘　　要：以从自然界中筛选的野生芽孢杆菌XLG-1为出发菌株,通过紫外线诱变及紫外线-氯化锂复合诱变筛选出高产中温α-淀粉酶的优异菌株XLG-51,经鉴定为枯草芽孢杆菌(Bacillus subtilis)。初步研究了其所产的α-淀粉酶的酶学性质:通过SDS-starch-PAGE电泳与酶谱分析得该酶分子质量为60 ku左右,最适作用温度为60℃,最适作用pH范围为5.0～6.5,且在最适条件下具有较强的稳定性。以该菌株为生产菌进行5 L罐发酵实验,产酶达5298 U/mL。A α-amylase producing strain was isolated and identified as Bacillus subtilis. After the treatments of UV and UV-LiC1, a high-producing α-amylase mutant （XLG-51） was obtained. Further study showed that the α-amylase produced by XLG-51 was fairly thermo stable and acid stable, and the optimum temperature and pH were 60℃ and 5.5 respectively. SDS-starch-PAGE electrophoresis and enzymography analysis revealed that the enzyme had a molecular weight of about 60 ku. Furthermore, the experiment was amplified on 5 L fermentor and the yield of enzyme activity was 5298 U/mL

关 键 词：枯草芽孢杆菌 Α-淀粉酶 诱变 粗酶性质 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]