干酪乳杆菌(Lactobacillus casei)HDS-01甘露聚糖酶纯化条件研究  

Research on purification conditions of mannanase by Lactobacillus casei HDS-01

作　　者：张鑫 王瑶[1] 赵丹[1,2] ZHANG Xin;WANG Yao;ZHAO Dan(Key Laboratory of Microbiology, Life Science College, Heilongjiang University,Harbin 150080,China;Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China)

机构地区：[1]黑龙江大学生命科学学院微生物省高校重点实验室,哈尔滨150080 [2]黑龙江大学农业微生物技术教育部工程研究中心,哈尔滨150500

出　　处：《黑龙江大学工程学报》2019年第3期90-96,共7页Journal of Engineering of Heilongjiang University

基　　金：国家自然科学基金资助项目(31770538);黑龙江省博士后科研启动金资助项目(LBH-Q18105)

摘　　要：以分离东北酸菜发酵液的干酪乳杆菌(Lactobacilluscasei)HDS-01为出发菌株,在魔芋粉为单一碳源的MRS培养基中产酶发酵,以发酵液上清为粗酶液,纯化L.caseiHDS-01胞外甘露聚糖酶。研究表明:硫酸铵盐析的最适浓度为65%。采用阴离子交换层析进行目的蛋白洗脱时,洗脱体系pH值为5.5,阴离子为CH3COO-。Lactobacillus casei HDS-01 isolated from the fermentation liquid of pickled Chinese cabbage was used for extracellular mannanase production in MRS medium with konjac powder as single carbon source. The cell-free supernatant of L.casei HDS-01 culture was used as the crude enzyme sample for mannanase purification. The results showed that the optimum concentration of ammonium sulfate precipitation is 65%. When the target protein was eluted by anion exchange chromatography, the pH is 5.5, and the anion is CH 3COO -.

关 键 词：干酪乳杆菌 甘露聚糖酶 硫酸铵沉淀 离子交换层析 

分 类 号：Q78[生物学—分子生物学]