坎儿井水产蛋白酶菌株X-34产酶条件及其部分酶学特性研究  

Study on the enzyme conditions and some of the enzymatic properties of the X-34 enzyme strains of Karez water

作　　者：加苏尔.阿不都克里木 努尔古丽.热合曼 Jasur Abdukerim;Nurgul Rahman(College of life science Xinjiang Normal University,Urumqi,Xinjiang 830054,China)

机构地区：[1]新疆师范大学生命科学学院,新疆乌鲁木齐830054

出　　处：《中国饲料》2018年第18期13-17,共5页China Feed

基　　金：国家自然科学基金项目(31460448)

摘　　要：从吐鲁番坎儿井水样为实验材料,筛选出一株产生蛋白酶活性较高的X-34菌株,经生长特点、菌体及菌落形状和生理生化指标和16S r RNA基因序列比对分析,将该菌株鉴定为枯草芽孢杆菌(Bacillus subtilis),并对其产酶条件和部分酶学特性进行实验研究,结果显示:该菌株最佳产酶条件为:时间为48 h,温度为37℃;初始pH为7;装液量为80 mL,碳源为葡萄糖,氮源为牛肉膏。该蛋白酶的作用最适温度为40℃,反应最适pH为7.5。在最适条件下,X-34菌株产生的蛋白酶活力达到1558 U/mL。Turpan Karez water as experimental materials from the selected X-34 strain to produce higher protease activity,through comparative analysis of growth characteristics,colony shape,physiological and biochemical indexes and 16S rRNA gene sequence,it was identified as Bacillus subtilis,and experimental studied on its enzyme production conditions and characterization.The best fermentation conditions for the strain was showed time was 48 h,the temperature was 37℃;the initial pH was 7;the volume was 80 mL,the carbon source was glucose,nitrogen source was beef extract.The optimum temperature of the protease was 40℃,and the optimum reaction pH was 7.5.Under the optimum conditions,the activity of protease produced by X-34 strain reached 1558 U/mL.

关 键 词：坎儿井水 产蛋白酶菌株 蛋白酶 产酶条件 酶学特性 

分 类 号：TQ925.2[轻工技术与工程—发酵工程]