用于烟叶提质的苏云金芽孢杆菌SY-1产淀粉酶条件的优化研究  

Fermentation Condition Optimization of Bacillus thuringiensis SY-1 Producing Amylase Used for Improving Tobacco Quality

作　　者：战磊[1] 王寒[1] 关罗浩 张蒙蒙 梁俊阳 张晓瑞 付博[2] 王玉胜[1] ZHAN Lei;WANG Han;GUAN Luohao;ZHANG Mengmeng;LIANG Junyang;ZHANG Xiaorui;FU Bo;WANG Yusheng(Technology Center,China Tobacco Guangdong Industrial Co.,Ltd.,Guangzhou 510385,China;College of Tobacco Science,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]广东中烟工业有限责任公司技术中心,广东广州510385 [2]河南农业大学烟草学院,河南郑州450002

出　　处：《河南农业科学》2022年第9期159-170,共12页Journal of Henan Agricultural Sciences

基　　金：广东中烟科技创新项目(粤烟工[2022]科字第004号);国家自然科学基金项目(31700270)。

摘　　要：为了提高苏云金芽孢杆菌SY-1菌株淀粉酶活性,提升烟叶生物酶发酵过程中淀粉降解效率,从而提高烟叶品质,以淀粉酶活性为指标,对SY-1菌株产酶培养基及发酵条件进行单因素及响应面试验优化。结果显示,SY-1菌株产淀粉酶的最优培养基及发酵条件:可溶性淀粉+玉米淀粉(m_(可溶性淀粉)∶m_(玉米淀粉)=1∶1)15.69 g/L,蛋白胨+酵母粉(m_(蛋白胨):m_(酵母粉)=1∶1)16.87 g/L,CaCl_(2)5.91 g/L;温度36.83℃、转速189.71 r/min。酶活性为223.45 U/mL,与优化前相比提高92.55%。利用优化后SY-1酶液处理烟叶,淀粉降解率达40.68%。与优化前酶液处理相比,淀粉降解率提高23.80个百分点,优化后酶液处理烟叶中水溶性总糖和还原糖含量分别增加5.91%和7.84%,总氮和烟碱含量分别下降4.23%和2.84%,两糖差降低,糖碱比提高,有利于提高烟叶吃味品质。The aim of this study was to improve the amylase activity of Bacillus thuringiensis SY-1 and increase the starch degradation efficiency through bioenzyme fermentation in tobacco.The enzyme producing medium and fermentation conditions of SY-1 strain were optimized by single factor and response surface experiments,using amylase activity as an index.The results showed that the optimal medium and fermentation conditions for the amylase activity of SY-1 strain were as follows:15.69 g/L soluble starch+corn starch(m_(soluble starch)∶m_(corn starch)=1∶1),16.87 g/L peptone+yeast(m_(peptone)∶m_(yeast)=1∶1),5.91g/L CaCl_(2),temperature of 36.83℃and rotation speed of 189.71 r/min.The amylase activity of SY-1strain after optimization reached 223.45 U/mL,which increased by 92.55%compared with that before optimization.By using the obtained crude enzyme solution,the degradation rate of starch in tobacco reached 40.68%,which increased by 23.80 percentage points compared to before.In addition,the contents of total sugar and reducing sugar increased by 5.91%and 7.84%,and the contents of total nitrogen and nicotine decreased by 4.23%and 2.84%,respectively.The difference of the contents of two sugars was decreased and the ratio of sugar to nicotine was increased,which was beneficial to improving the taste quality of tobacco.

关 键 词：烟叶品质 苏云金芽孢杆菌 响应面优化 产酶条件 淀粉降解 

分 类 号：S572[农业科学—烟草工业] TS44[农业科学—作物学]