透明颤菌vgb基因在地衣芽孢杆菌中表达用于改良α-淀粉酶生产菌株  

Genetic Improvement of α-Amylase Producing Bacillus Licheniformis by Expression of Hemoglobin Gene from Vitreoscilla

作　　者：王凤寰[1] 杨建国[2] 汪兵 

机构地区：[1]北京工商大学食品学院食品添加剂与配料北京高校工程研究中心北京市食品风味化学重点实验室,北京100048 [2]北京化工大学生命科学与技术学院,北京100029 [3]北京中天诺亚酶制剂有限公司,北京102629

出　　处：《中国食品学报》2012年第8期11-16,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(20906003)

摘　　要：地衣芽孢杆菌高温α-淀粉酶是淀粉加工与食品发酵工业上关键酶制剂之一。为了降低高温α-淀粉酶生产过程中所需要的高溶氧水平对设备的要求,进一步提高α-淀粉酶的生产性能,本研究构建同源整合载体pAX01-sacB-vgb,在地衣芽孢杆菌(B.licheniforms)CICC 10181染色体中表达增强摄氧的透明颤菌血红蛋白基因(Vitreoscilla hemoglobin gene,vgb)。发酵实验结果表明,在同等溶氧条件下,重组菌比野生菌生物量提高了45.8%,高温α-淀粉酶酶活提高了116.7%,具有良好的工业应用前景。Bacillus licheniformis α-amylase is one of the most important enzymes involved in starch hydrolysis and food fermentation processes.To improve the α-amylase productivity and reduce the cost of industrial fermentation,an integrative vector pAX01-sacB-vgb carrying vgb gene encoding the Vitreoscilla hemoglobin was constructed and integrated into the chromosome of B.licheniforms CICC 10181,an industrial α-amylase producer.The transformant showed remarkably improved cell growth and α-amylase production via vgb gene expression.In batch fermentations under same dissolved oxygen,the biomass and α-amylase of recombinant B.licheniforms WY were 45.8% and 116.7% higher than those of the parent strain B.licheniforms CICC 10181.This could be an effective way to enhance the industrial production of α-amylase.

关 键 词：地衣芽孢杆菌 高温Α-淀粉酶 透明颤菌血红蛋白基因 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]