球孢白僵菌Bb174固态发酵产几丁质酶产酶及酶学特征研究  

Production and properties of chitinase from Beauveria bassiana Bb174 in solid state fermentation

作　　者：张洁[1] 蔡敬民[1] 吴克[1] 金胜先[1] 潘仁瑞[1] 樊美珍[2] 

机构地区：[1]合肥学院生物科学与技术系,合肥230022 [2]安徽农业大学虫生真菌研究所,合肥230036

出　　处：《应用生态学报》2004年第5期863-866,共4页Chinese Journal of Applied Ecology

基　　金：安徽省教育厅自然科学基金项目 ( 2 0 0 0 jl2 67) ;合肥学院科研基金项目;安徽省优秀青年科技基金资助项目 ( 0 40 43 0 5 1)

摘　　要：对球孢白僵菌 (Beauveriabassiana)Bb174产几丁质酶进行了固态发酵条件及酶学特征的研究 .结果表明 ,以 4∶1麸皮∶蚕蛹粉、蛋白胨 1g·L-1作为产酶最适培养基 ,在 7 5 g培养基中接种 3ml液态种子 ,自然pH下 2 8℃培养 2d ,酶活可达最高 ,为 12 6U·g-1(干培养基 ) .粗酶液的最适反应温度为 4 0℃ ,最适反应 pH 5 0 ,在 30～ 70℃保温 1h ,得半失活温度 4 8℃ .在 30～ 4 0℃、pH 4～ 6范围内 ,酶的性质最稳定 .根据Lineweaver Burk作图法 ,得到该酶的动力学参数Km 为 0 5 2mg·ml-1,Vm 为 0 7△E680 ·h-1.This paper studied the chitinase production of Beauveria bassiana Bb174 under solid state fermentation condition.The optimal medium consisted of wheat bran and silkworm chrysalis at the ratio of 4∶1,supplemented with 1 g peptone·L -1 as nitrogen source and some other mineral nutrients.The enzyme activity reached 126 units per gram dry medium after cultured for 2 days at 28 ℃ and natural pH by inoculated 3 ml spore suspension into this medium.The optimal temperature and pH for chintinase production were 40 ℃ and 5.0,respectively.The temperature to lose 50% activity of the enzyme was 48 ℃ after incubated at 30～70 ℃ for 1 h.The enzyme was stable at 30～40 ℃ and pH 4～6,and the K m and V max values were 0.52 mg·ml -1 and 0.7△E 680 ·h -1 ,respectively.

关 键 词：球孢白僵菌 几丁质酶 固态发酵 酶动力学 

分 类 号：Q9381[生物学—微生物学]