谷氨酸棒状杆菌成分分析及其酸水解条件研究  

Composition Analysis of Corynebacterium Glutamicum and the Research on Conditions of Acid Hydrolysis

作　　者：周大伟[1] 肖冬光[1] 郭学武[1] 吕鸿雁[1] 

机构地区：[1]工业微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2012年第2期140-143,共4页Food Research and Development

摘　　要：对废弃的谷氨酸棒状杆菌成分进行分析,评估其作为培养基用有机氮添加物质的可能性。测定结果表明:谷氨酸棒状杆菌中粗蛋白含量74%,核酸含量6.53%,粗脂肪含量11.36%,灰分含量2.78%,营养成分比较丰富,具有较高的开发利用价值。通过正交实验得到酸水解谷氨酸棒状杆菌的最佳条件为:pH 0.5、水解温度115℃、菌体浓度15 g/100 mL、水解时间20 h。在上述条件下菌体蛋白水解度(DH)达到88.37%。By analysising the composition of Corynebacterium glutamicum to assess the possibility of medium with organic nitrogen additive substance.The results showed that crude protein,nucleic acid,rude fat and the ash contents are 74 %,6.53 %,11.36 % and 2.78 %,respectively.It can be fully developed and utilized for the rich nutrition.The best conditions for acid hydrolysis were obtained by orthogonal experiment： pH 0.5,115 ℃,cell concentration 15 g/100 mL and hydrolysis time 20 h.Under above conditions,the maximum protein hydrolysis degree（DH） reached 88.37 %.

关 键 词：谷氨酸棒状杆菌 酸水解 蛋白质 

分 类 号：Q936[生物学—微生物学]