IMBH-2固态发酵产漆酶条件的优化及酶学性质的初步研究  

Study on Optimization of Solid Fermentation Coditions for Laccase Produced by IMBH-2 and Its Enzymatic Characterzation

作　　者：王蕾[1,2] 张永[2] 田乔鹏 廖祥儒 蔡禄[2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,无锡214122 [2]内蒙古科技大学内蒙古自治区生物质能源化利用重点实验室,包头014010

出　　处：《科学技术与工程》2018年第3期184-188,共5页Science Technology and Engineering

基　　金：内蒙古自治区自然科学基金(MS30150303)资助

摘　　要：通过单因素和正交实验对菌株IMBH-2固态发酵培养基优化;并对IMBH-2漆酶进行了酶学性质的初步研究。结果表明在固态培养基中添加蔗糖和有机氮源可以促进漆酶发酵。优化后的培养基为蔗糖2.5%(w/w),牛肉膏0.8%(w/w),KH_2PO_40.4%(w/w),Mg SO_4·7H_2O 0.15%(w/w),麦麸100 g,固液比1∶1.5。优化后发酵漆酶活力较优化前提高了3倍。漆酶的最适反应温度为40℃,最适p H为4.0,且在低pH下比较稳定。By single factors and orthogonal designs,the solid fermentation conditions of strain IMBH-2 was optimized to produce laccase and studying on its enzymatic characteristics. The results show that addition of sucrose and organic nitrogen source in solid medium could promote laccase activity. The optimum solid culture medium is surose 2. 5 %（ w/w）,beef extract 0. 8 %（ w/w）,KH2PO40. 4 %（ w/w）,Mg SO4·7 H2O 0. 15 %（ w/w）,wheat bran 100 g,solid-liquid ratio 1∶ 1. 5. The activity of laccase was 3 times as high as enzymatic activity was unoptimized one. The optimal reaction temperature of the laccase is 40 ℃,the optimal reaction p H of the laccase is4. 0 and laccase is more stable in lower pH.

关 键 词：漆酶 固态发酵 优化 酶学性质 

分 类 号：Q554[生物学—生物化学]