用蒸馏水法保藏产葡萄糖氧化酶毕赤酵母的研究  

Study on the preservation of the Pichia pastoris recombinan producing glucose oxidase with distilled water

作　　者：杨晴[1] 李丕武[1,2] 王升[1] 

机构地区：[1]齐鲁工业大学生物工程学院,山东济南250353 [2]山东省微生物工程重点实验室,山东济南250353

出　　处：《食品工业科技》2015年第12期201-203,220,共4页Science and Technology of Food Industry

基　　金：国家"863"课题(2012AA021504)资助

摘　　要：以斜面保藏法为对照,考察了蒸馏水保藏法对产葡萄糖氧化酶毕赤酵母基因工程菌产酶和菌体存活率的影响。采用蒸馏水法和斜面法保藏菌种Pichia pastoris P51 180d后:菌体存活率分别为90%和45%,蒸馏水法保藏效果远高于斜面保藏法;摇瓶发酵实验最终产酶活力分别是(22.5±0.5)U/m L和(23±0.4)U/m L,蒸馏水法对毕赤酵母基因工程菌产酶没有影响。另外蒸馏水法保藏毕赤酵母可在室温下进行、操作简便,与斜面保藏法相比具有一定的优势。The effect of preservation in distilled water on production of glucose oxidase with recombinant Pichia pastoris was investigated in comparision with the method of slant preservation. When the strain Pichia pastoris P51 was preserved with methods of distilled water preservation and slant preservation for 180 days,strain survival rate reached 90% and 45% ,respectively,which indicated that the effect of distilled water was better than the latter. Furthermore,the final enyzme activity reached （22.5±0.5）U/mL and （23±0.4）U/mL under methods of distilled water preservation and slant preservation in flask culture system. It showed that distilled water preservation did not reduce the yield of glucose oxidase. Besides,the distilled water preservation compared to slant preservation had some advantages such as execution at room temperature and simply operation.

关 键 词：蒸馏水法 斜面保藏法 毕赤酵母 

分 类 号：TS201.1[轻工技术与工程—食品科学]