产蛋白酶菌株的鉴定及酶学特性  

Identification of Protease-Producing Strain and Preliminary Studies on Enzymatic Properties

作　　者：宋鹏[1] 陈亮[2] 郭秀璞[1] 

机构地区：[1]河南科技大学农学院,河南洛阳471003 [2]河南工业大学生物工程学院,河南郑州450001

出　　处：《食品科学》2012年第13期152-155,共4页Food Science

基　　金：国家自然科学基金项目(41003030);河南科技大学青年科学基金项目(2012QN007);河南科技大学博士科研启动基金项目(09001379)

摘　　要：通过形态学观察、生理生化实验以及16S rDNA基因序列分析对分离自味精糖化废渣中的产蛋白酶菌株NX-PB17进行鉴定,并对其蛋白酶特性进行研究。结果表明:菌株NX-PB17为枯草芽孢杆菌(Bacillus subtilis),其蛋白酶最适酶解温度为50℃,最适pH值为7.0,并且具有良好的热稳定性和pH值稳定性。The aim of this study was to screen and identify protease-producing strain from saccharification waste in the production of monosodium glutamate. A protease-producing strain named as NX-PB 17 was obtained and identified as Bacillus subtilis based on morphological observation, physiological and biochemical experiments and 16S rDNA sequence analysis. The optimal temperature and pH for protease activity was 50 ℃ and 7.0, respectively. In addition, the obtained protease exhibited excellent stability in a wide range of temperature and pH. Therefore, this strain has huge potential for industrial production.

关 键 词：味精废渣 产蛋白酶菌株 鉴定 枯草芽孢杆菌 酶学特性 

分 类 号：Q939.96[生物学—微生物学] Q93-331