产果胶酶菌株的筛选鉴定及产酶条件优化  

Screening and identification of pectinase-producting strains and optimization of pectinase-producting condition

作　　者：卢晓华[1] 杨苗[1] 王常高[1] 林建国[1] 杜馨[1] 蔡俊[1] 

机构地区：[1]湖北工业大学发酵工程教育部重点实验室和工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《食品工业科技》2016年第2期189-193,198,共6页Science and Technology of Food Industry

基　　金：湖北省自然科学基金重点项目(2009CDA059)

摘　　要：为了得到产果胶酶菌株,采用含有以果胶为唯一碳源的溴酚蓝平板,结合DP/DC值、平板颜色变化和摇瓶发酵后果胶酶活力的测定等方法进行筛选;对筛选到的菌株XHV25进行菌落形态特征、显微形态结构观察和18S r RNA、ITS、26S r RNA基因序列的测定与分析;通过单因素实验优化菌株XHV25产果胶酶的发酵条件。菌株XHV25的果胶酶活力可达到2937.34 U/m L;经鉴定该菌株XHV25为囊酵母(Zygoascus sp.);其最适发酵产酶条件为:培养基初始p H为5.5,摇床转速为160 r/min,接种量为4﹪(v/v),装液量为25 m L/250 m L,发酵温度为31℃,发酵时间为48 h;在此发酵条件下果胶酶活力为4849.90 U/m L,较优化前显著提高了65.11%。To obtain the pectinase- producing strains, the bromophenol blue plate separation method which contains the pectin as the sole carbon source was used,combined with DP/DCvalue and flat color changes. The strains screened were inoculated for the liquid fermentation culture,and the activities were determinated,then screened again out a strain XHV25 with the pectinase activity of 2937.34 U/m L. Morphology,physiology and biochemistry research coupled with 18 S r RNA,ITS,26 S r RNA sequence and analysis indicates that the strain of XHV25 was Zygoascus sp. Single-factor method was used for optimizing the fermentation condition. The optimum pectinase-producting conditions were as follows ：initial medium p H5.5,shaking speed 160 r/min,inoculum amount 4%（v/v）,loading volume 25 m L/250 m L,optimum fermentation temperature 31 ℃,fermentation time 48 h.Under this fermentation conditions,pectinase activity reached 4849.90 U/m L,which was 65.11% higher than that of before optimization.

关 键 词：果胶酶 筛选 鉴定 囊酵母(Zygoascus sp.) 产酶条件优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]