土壤中产α-淀粉酶菌株的分离和筛选  

The Separation and Screening of α-amylase Strain in Soil

作　　者：杨杨[1] 刘毕琴 张发[1] 廖光辉[1] 杨晓燕[1] 

机构地区：[1]大理学院农学与生物科学学院,云南大理671003

出　　处：《大理学院学报（综合版）》2013年第10期44-47,共4页Journal of Dali University

基　　金：云南省高校滇西生物多样性科技创新团队项目(云教函〔2011〕93号);大理学院质量工程项目(TD I-05);大理学院2011年教育教学改革项目(JGIV-41)

摘　　要：目的:从土壤中筛选产α-淀粉酶活力较强的菌株并对其酶学性质进行初步研究。方法:结合选择性分离培养,碘液检测法,酶活力测定和形态学检测等方法从土壤中分离出产酶活力较强的菌株,并对其所产α-淀粉酶的最适反应温度和pH值进行研究。结果:共分离到4株能产α-淀粉酶的菌株,其中菌株4产酶活力最高。该菌株所产α-淀粉酶最适反应温度为50～60℃,最适pH值为6.2。结论:分离到1株产α-淀粉酶酶活力较强的芽孢杆菌,所产α-淀粉酶属于中温淀粉酶,最适pH值为6.2。Objective： To choose the strain with higher activity in the production of a-amylase in the soil and preliminary test its enzy- matic property. Methods： The optimal reaction temperature, optimal pH value in the production of or-amylase was tested after the strains with higher activity were separated with the methods of selective separation, iodine test, morphologic detection and determina- tion of enzyme activity. Results： The fourth strain was highest in activity among four of producing oL-amylase strains. Its optimal reac- tion temperature was 50-60 ℃ and optimal pH value was 6.2. Conclusion： A strain which has high activity in producing a-amylase bacillus is separated and its a-amylase is medium temperature amylase with the optimal pH value of 6.2.

关 键 词：α-淀粉酶产生菌 酶活力 分离 筛选 

分 类 号：TQ925[轻工技术与工程—发酵工程]