一种果胶酶生产菌株的分离及其产酶条件优化  

Separation of one pectinase strain and optimization for it's production of enzymes

作　　者：苏腾甲[1] 朱雄伟[1] 张佑红[1] 刘芬[1] 刘婷婷[1] 徐智鹏[1] 李卫朋[1] 

机构地区：[1]武汉工程大学化工与制药学院,绿色化工过程省部共建教育部重点实验室,湖北武汉430074

出　　处：《武汉工程大学学报》2012年第4期15-18,共4页Journal of Wuhan Institute of Technology

摘　　要：为了从自然界中寻找一种果胶酶生产菌株,在果胶平板上经过筛选、复筛,分离出产果胶酶生产菌株,并将分离得到的菌株在摇瓶发酵培养、测定其酶活力,其发酵培养基的初始pH、最适温度、最适接种量及发酵周期进行初步研究.结果表明:经过筛选得到的产果胶酶菌株在发酵培养基的初始pH为7.0、培养温度为33℃、接种量为30%、发酵周期为56 h时,此菌株产酶的酶活力最高,优化后的条件大大提高了菌株的产酶能力.A pectinase strain from the nature would was screened and rescreened on the culture dishes,and cultivated in the shake flask for fermentation.The enzyme activity of pectinase strain was also detected in the cultivation process.The initial pH value of fermentation medium,fermentation temperature,optimum innoculation amount and the fermentation period were studied preliminarily.The results show that the pectinase strain has the best enzyme activity when the initial pH value of fermentation medium is 7.0,the culture temperature is 33 ℃,the innoculation amount is 30% and fermentation period is 56 h.The optimized conditions can greatly improve the enzyme activity.

关 键 词：果胶酶生产菌株 纯化 发酵 产酶条件优化 酶活力 

分 类 号：Q93-33[生物学—微生物学]