芽胞杆菌属产α-淀粉酶的研究进展  

Research Progresses of α-Amylases Produced by Bacillus spp.

作　　者：徐挺亮 唐诗哲 彭晶 陈行钢 朱玉玲 周凯燕 周洪波[1] XU Ting-liang;TANG Shi-zhe;PENG Jing;CHEN Xing-gang;ZHU Yu-ling;ZHOU Kai-yan;ZHOU Hong-bo(School of Minerals Processing and Bioengineering,Central South University,Changsha 410083,Hunan,China)

机构地区：[1]中南大学资源加工与生物工程学院,中国湖南长沙410083

出　　处：《生命科学研究》2019年第1期65-72,共8页Life Science Research

基　　金：湖南省自然科学省市联合基金资助项目(15JJ5006);中南大学中央高校基本科研业务费专项资金资助项目(2015zzts268)

摘　　要：α-淀粉酶是一种重要的淀粉水解酶,可以从动物、植物或微生物中获得。但应用于工业生产的α-淀粉酶绝大多数来自芽胞杆菌。自α-淀粉酶工业化生产以来,研究人员针对其生产菌株芽胞杆菌进行了一系列的诱变选育和基因工程等分子生物学育种,使得菌种的产酶能力不断得到提高。另外,优化芽胞杆菌发酵培养基及发酵参数也是提高α-淀粉酶工业化生产产量的重要方法。α-Amylases are important hydrolase enzymes and can be isolated from animals,plants or microorganisms.However,the majority of α-amylases in industrial applications come from Bacillus spp..In the industrial production of α-amylases,researchers have conducted a series of mutagenesis breeding using both classical and molecular biological methods to improve strains and increase the enzyme output continuously.In addition,Bacillus fermentation medium and parameter optimization is also an important route for high yield of α-amylases.

关 键 词：Α-淀粉酶 芽胞杆菌属 改良育种 发酵优化 

分 类 号：Q939.97[生物学—微生物学]