产果胶酶菌株的筛选鉴定及产酶条件初步优化  

Screening and identification of pectinase-producing bacteria and preliminary optimization of enzyme-producing conditions

作　　者：刘均珠 黄玉婷 梁丽陈 陈桂慈 王琴[1] 覃拥灵[1,2,3] 何海燕 LIU Jun-zhu;HUANG Yu-ting;LIANG Li-chen;CHEN Gui-ci;WANG Qin;QIN Yong-ling;HE Hai-yan

机构地区：[1]河池学院,广西河池546300 [2]微生物及植物资源开发利用广西高校重点实验室,广西河池546300 [3]河池学院农业生物技术应用研究中心,广西河池546300

出　　处：《饲料研究》2022年第11期71-75,共5页Feed Research

基　　金：2021年广西壮族自治区级大学生创新训练项目(项目编号:S202110605082)。

摘　　要：试验以果胶为唯一碳源,从高效酒饼粉中筛选得到一株产果胶酶菌株JYJ,以来源丰富的百香果皮为发酵原材料进行单因素试验和正交试验进行培养条件优化。结果显示,经过形态学观察和16S rDNA序列比对,鉴定其为纺锤形赖氨酸芽孢杆菌(Lysinibacillus fusiformis)。最优的发酵产酶条件组合为:接种量6%、发酵时间72 h、发酵培养温度30℃、发酵培养基初始pH值6.5。研究表明,该条件所测得的果胶酶活为121.46 U/mL,比初始发酵酶活81.43 U/mL提高了1.49倍。In the experiment, pectin was used as the sole carbon source, and a pectinase-producing strain JYJ was selected from the high-efficiency wine cake powder. The rich passion fruit peel was used as the fermentation raw material to conduct single-factor experiments and orthogonal experiments to optimize the culture conditions. The results showed that it was identified as Lysinibacillus fusiformis after morphological observation and 16S rDNA sequence alignment. The optimal combination of fermentation conditions for enzyme production were inoculation amount 6%, fermentation time72 h, fermentation culture temperature 30 ℃, fermentation medium initial pH value 6.5. The experiment indicates that the pectinase activity measured under this condition was 121.46 U/mL, which was 1.49 times higher than the initial fermentation enzyme activity of 81.43 U/mL.

关 键 词：果胶酶 筛选 纺锤形赖氨酸芽孢杆菌 百香果皮 发酵条件优化 

分 类 号：S816.7[农业科学—饲料科学]