利用PB设计筛选芽孢杆菌GUTU06产水解银杏黄酮苷的β-葡萄糖苷酶的主要影响因子  

Screening the Main Factors Affecting the Productionof Ginkgo Flavonoid Glycosides-hydrolyzingβ-glucosidase by Bacillus Amyloliquefaciens GUTU06 with Plackett-Burman Design

作　　者：杨运 何腊平[1,2] 黄露 肖虹 YANG Yun;HE Laping;HUANG Lu;XIAO Hong(Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province,Guizhou University,Guiyang,Guizhou 550025,China;College of Wine and Food Engineering,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《山地农业生物学报》2021年第2期80-83,共4页Journal of Mountain Agriculture and Biology

基　　金：黔科合支撑([2019]2382)、([2016]2580);国家自然科学基金项目(31660010和31870002);黔科合平台人才项目([2018]5781)、([2017]5788-11);贵州大学大学生创新创业项目。

摘　　要：利用Plackett-Burman(PB)设计对芽孢杆菌GUTU06的固态发酵培养基的主要培养基组分及培养条件进行筛选,旨在提高GUTU06所产β-葡萄糖苷酶的酶活力,并将其应用于水解银杏黄酮苷为苷元。结果表明蛋白胨和发酵时间为主要影响因子。在PB设计的基础上,获得了初步优化的培养条件,优化后β-葡萄糖苷酶的酶活力为0.9914 U/g,较初始培养基提高了3.8倍。本文为β-葡萄糖苷酶实现工业化生产奠定基础,同时也为酶法水解银杏黄酮苷的研究提供一定参考依据。The main medium components and culture conditions of the solid fermentation medium of Bacillus sp.GUTU06 were screened by Plackett-Burman(PB)design to improve the enzyme activity ofβ-glucosidase,which is produced by GUTU06 and applied to hydrolyze ginkgo flavonoid glycosides into aglycones.The results of the experiment determined that peptone and fermentation time were the main influencing factors.On the basis of PB design,the initial optimized culture conditions were obtained.After optimization,the enzyme activity ofβ-glucosidase was 0.9914 U/g,which was 3.8 times higher than that of the initial medium.This paper lays a foundation for the industrial production ofβ-glucosidase,and also provides a reference for the study of enzymatic hydrolysis of ginkgo flavonoid glycosides.

关 键 词：Plackett-Burman(PB)设计 主要因子 芽孢杆菌 Β-葡萄糖苷酶 银杏黄酮苷 

分 类 号：TQ925[轻工技术与工程—发酵工程]