一株几丁质酶产生菌的筛选及产酶条件优化  

Screening and Optimizing Conditions of Chitinase Production for Bradyrhizobiaceae blastobacter SYBC-H2

作　　者：郝之奎[1] 杨美玲[1] 张自英[1] 吴翰桂[1] 廖祥儒[2] 

机构地区：[1]台州职业技术学院应用生物技术研究所,浙江台州318000 [2]江南大学生物工程学院工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2015年第11期1203-1211,共9页Journal of Food Science and Biotechnology

基　　金：浙江省教育厅科研计划项目(Y20125673);台州市海洋生物资源开发与利用科技创新团队(MBR2012032);浙江省访问工程师校企合作项目(FW2012048);台州职业技术学院重点课题(2013ZD11)

摘　　要：从浙江省台州市剑门港海区采集海底淤泥样本,以几丁质作为惟一营养因子,筛选出5株几丁质酶产生菌,对其中一株产酶活性较高的菌株从形态学、生理生化、脂肪酸组成及含量、G+C含量、醌型及分子生物学特征进行了鉴定(gene Bank:HM136777)。结果表明,该菌属于慢生根瘤菌科(Bradyrhizobiaceae),芽生杆菌属(Blastobacter)中的一种,命名为Bradyrhizobiaceae blastobacter SYBC-H2。P-B实验结果显示,几丁质、葡萄糖及玉米浆粉是该菌株产几丁质酶的关键营养因子,利用中心组合设计实验(Contral Composite Design)对该菌株的产酶培养基进行了成分优化,结果表明,当培养基主要成分几丁质、葡萄糖和玉米浆粉质量浓度分别为2.7、0.85、2.64 g/L时,几丁质酶活性最高,达到5.70 U/m L。Five strains of bacteria producing chitinase were separated from Jianmen harbour seafloor mud in Taizhou of Zhejiang Province,China. One of strains with higher enzyme activity was further identified by morphology,physiology and biochemistry,composition and content of fatty acid,content of（G＋C） mol%,types of quinones,and molecular biological characteristics. The results showed that this strain belonged to the genus Blastobacter,named as Bradyrhizobiaceae blastobacter SYBC-H2. Moreover,the results of the Plackett-Burman Deisign experiments showed that chitin,glucose and corn steep powder were the key nutritional factors to produce chitinase. Composite Design Contral was applied to optimize the fermentative production of chitinase. As a result,the maximum chitinase activity was up to 5.70 U/mL when the culture medium was composed of 2.7 g/Lchitin,0.85 g/L glucose and 2.64 g/L corn steep powder.

关 键 词：SYBC-H2 几丁质酶 分离 鉴定 发酵优化 

分 类 号：Q936[生物学—微生物学] TQ925[轻工技术与工程—发酵工程]