豆乳凝固酶产生菌UV-10发酵条件及其酶学性质的研究  

FERMENTATION CONDITIONS OF SOYMILK-CLOTTING ENZYME PRODUCTION BY BACILLUS SP.AND STUDIES ON THE PROPERTIES OF THE ENZYM E

作　　者：蒋咏梅[1] 章文贤[1] 施巧琴[1] 吴松刚[1] 

机构地区：[1]福建师范大学生物工程学院,福州350007

出　　处：《微生物学通报》2001年第4期16-19,共4页Microbiology China

摘　　要：豆乳凝固酶产生菌Bacillussp .UV 1 0的最适产酶条件 :初始pH6 4,温度 2 6℃ ,培养时间 1 9h ,需要较大的通气量。酶的最适作用pH和温度分别为 5 8和 70℃。在最适条件下酶活力可达 1 84u/mL。pH6 0～ 7 0稳定性较好。 6 0℃下 1h残余酶活 6 0 %。Ca2 +,Fe2 +,Mg2 +,Na+对其有较强的激活作用 ,而Zn2 +,Al3+则有抑制作用。The optimum condition of shaking-flask p roducing enzyme were the tempe rature 26℃,initial pH 6 4,fermentation period 19 hours,medium volume 15mL m e dium/300mL Flask.soymilk-clotting enzyme was obtained from ammonium sulfate p r ecipitation.The optimum temperature and pH for the soymilk-clotting activity wa s 70℃and 5 8.The enzyme was easy to lose activity in acid or alkaline circumst a nce.About 60% of the original activity remained after 1 hour at 60℃.Ca 2+ ,Fe 2+ , Mg 2+ ,Na +increased the clotting activity,whereas Zn 2+ ,Al 3+ ca use inhibition.

关 键 词：芽孢杆菌 豆乳凝固醇 最适产酶条件 酶学性质 

分 类 号：TQ920[轻工技术与工程—发酵工程]