肉葡萄球菌表面展示脂肪酶全细胞固定化  

Whole-Cell Immobilization of Staphylococcus carnosus with Surface Displayed Lipase

作　　者：王华敏 严佳佳 尤田 薛鲜丽 王德培[1] 高强[1] WANG Hua-min;YAN Jia-jia;YOU Tian;XUE Xian-li;WANG De-pei;GAO Qiang(Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education,Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center,National Demonstration Center for Bioengineering Experimental Education,Biotechnology College,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]工业发酵微生物教育部重点实验室,天津市微生物代谢与发酵过程控制技术工程中心,生物工程国家级实验教学示范中心,天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2022年第23期175-182,共8页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(31902193);天津自然科学基金重点项目(20JCZDJC00140)。

摘　　要：为提高奇异变形杆菌脂肪酶在食品、医药等工业领域的利用率,该研究以纤维素结合域为锚定基础,将食品安全菌株肉葡萄球菌及其表面展示脂肪酶进行全细胞固定;利用纤维素结合域与纤维素基质的特异性结合以获得全细胞固定化脂肪酶;探究固定化的最适条件以及固定化后酶学性质。结果表明:在最适的固定化条件(温度16℃、转速100 r/min、时间6 h、pH8.0),全细胞脂肪酶的固定化率可达76%,连续使用10次以后酶活力仍然能够剩余60%左右,且与游离菌相比固定化后其酶的最适温度提高5℃,更能耐受高温。To improve the utilization ratio of Proteus mirabilis lipase in food,medicine,and other industrial fields,this research used the cellulose-binding domain as the anchoring basis for whole-cell immobilization of the food-safe strain Staphylococcus carnosus and its surface displayed lipase. The specificity of the cellulosebinding domain and the cellulose matrix combination was utilized to obtain whole-cell immobilized lipase. The optimal conditions for immobilization and its enzymatic properties after immobilization were also explored. The results showed that the immobilization ratio of whole-cell lipase reached 76% under the optimal immobilization conditions(16 ℃,100 r/min,6 h and pH8.0),and the enzyme activity remained about 60% after continuous use for 10 times. Compared with the free bacterial form,the optimal temperature of the surface displayed lipase after immobilization increased by 5 ℃,which tolerated high temperature better.

关 键 词：肉葡萄球菌 表面展示 脂肪酶 异源表达 细胞固定化 

分 类 号：TS201.3[轻工技术与工程—食品科学]