高温大曲中高产α-淀粉酶菌株分离鉴定及其产酶性能研究  

Isolation and Identification of A Bacterial Strain Highly Producing α-amylase from High-temperature Daqu and and Its Enzyme-producing Properties

作　　者：鲁珍[1] 魏姜勉[1] 谌馥佳[1] 李恩中[1] 郭燕芳[1] 张建设 郜胜勤 

机构地区：[1]黄淮学院生物工程系,河南驻马店463000 [2]河南豫坡酒业有限责任公司

出　　处：《农业研究与应用》2016年第2期5-11,共7页Agricultural Research and Application

基　　金：国家青年自然科学基金项目(51503074);2015年河南省重点科技攻关项目(152102210025)

摘　　要：以前期实验从高温大曲中筛选得到的8株产酱香的细菌为研究对象,利用α-淀粉酶透明圈和α-淀粉酶活性测定相结合的方法从中筛选出1株高产α-淀粉酶的菌株GX05。通过形态观察及生理生化试验和16S r DNA分子生物学鉴定为假蕈状芽孢杆菌属(Bacillus pseudomycoides),并对该菌株产酶条件进行研究,最适条件为外加碳源为葡萄糖,氮源为尿素,初始p H 6,接种量13%,培养时间72 h,酶活可以达到180.12 U/g。A bacterial strain GX05 with high-yield of α-amylase was screened from 8 Maotai-flavor microbial species isolated from high-temperature Daqu by the detection of transparent circle of α-amylase and its activity. It was identified as Bacillus pseudomycoides through 16 S r DNA gene phylogenetic analysis. The fermentation conditions for α-amylase production optimized by the single factor experiments and the orthogonal experiments with strain GX05： glucose as external carbon source, urea as external nitrogen source, initial p H6, inoculum concentration 13%, and fermentation time 72 h; under the optimal conditions, the α-amylase activity of strain GX05 reached 180.12 U/g.

关 键 词：酱香菌株 Α-淀粉酶 分离鉴定 酶活 

分 类 号：TS261.1[轻工技术与工程—发酵工程]