低温脂肪酶菌种ch-3冻干保护剂的选择  

Selection of freeze-drying protectants for low temperature lipase strains ch-3

作　　者：朱敖兰 ZHU Ao-lan(Pengshan District Food and Drug Testing Center,Meishan 620860)

机构地区：[1]四川省眉山市彭山区食品药品检验检测中心,眉山620860

出　　处：《中国食品添加剂》2021年第1期7-12,共6页China Food Additives

摘　　要：本文研究了产低温脂肪酶菌种在冷冻干燥保存工艺中需要解决的菌种存活率和产酶能力影响难题。首先,介绍冷冻干燥对细胞和蛋白质的影响;然后,基于一株从常年积雪的天山一号冰川分离出的产低温脂肪酶的白地霉ch-3,探讨该菌种在工业化生产冷冻干燥保存工艺中冷冻干燥保护剂的选择问题,并构建实验条件和方法,用海藻糖、蔗糖、乳糖、麦芽糖、山梨糖、山梨醇、甘露糖、半乳糖、木糖等糖分别作为ch-3的冷冻干燥保护剂进行对比实验。分析各待选冷冻干燥保护剂对ch-3存活率和产酶能力影响的实验统计数据,得出海藻糖的保护效果最好的结论,结合电镜观察冻干菌体变化进一步证实保护剂的作用。通过研究,加入浓度为10%的海藻糖作为冷冻干燥保护剂对菌体具有较好的保护作用,ch-3菌种存活率可达78.2%,对ch-3产低温脂肪酶的能力影响可忽略不计,为产低温脂肪酶菌种白地霉ch-3工业化生产应用中冷冻干燥保护剂的选择提供一个较优的参考方案。In this paper,the survival rate and enzyme-producing ability of low-temperature lipase-producing strains in freeze-drying were studied.First,the effects of freeze-drying on cells and proteins are described.Then,based on a strain candidum ch-3 isolated from Glacier No.1 snow covered Ten-zan mountain which can produce lowtemperature lipase,the selection of cryoprotectants for freeze-drying preservation process of the strain in industrial production was discussed.The experimental conditions and methods were established,tre halose,sucrose,lactose,maltose,sorbose,sorbitol,mannose,galactose and xylose were used as cryoprotectants.The statistical data of different cryoprotectants on survival rate and enzyme production of ch-3 were analyzed,and the best protective effect is tre halos.The protection was also confirmed by electron microscope observation of Lyophilized mycelium changes.The results showed that adding 10%tre halose as freeze-drying protectant had a good protective effect on bacteria,the survival rate of strain ch-3 could reach 78.2%,the effect on producing low temperature lipase by ch-3 was little.The experiment provides a good reference on selecting cryoprotectants in the industrial production of low temperature lipase by geotrichum candidum ch-3 strain.

关 键 词：低温脂肪酶 冻干工艺 保护剂 

分 类 号：TQ925.6[轻工技术与工程—发酵工程] TS202.3