保藏方法对菌株JXU1023产精氨酸脱亚胺酶的影响研究  

Effects of Preservation Method on the Arginine Deiminase Production of Strain JXU 1023

作　　者：毛怡俊[1] 李加友[1] 徐赛男[1] 梁碧霞[1] 

机构地区：[1]嘉兴学院生物与化学工程学院,嘉兴

出　　处：《生物过程》2012年第1期27-30,共4页Bioprocess

基　　金：浙江省大学生科技创新活动计划(2011R417018)。

摘　　要：精氨酸脱亚胺酶(Arginine deiminas,ADI)可以水解葡萄酒中的精氨酸产生瓜氨酸等物质,从而促进氨基甲酸乙酯的形成,有利于产酶菌株生长和产酶能力的高稳定性菌种保藏方法研究是精氨酸脱亚胺酶进一步研究的前提与基础。通过系统考察斜面低温保藏法、深层液体保藏法、甘油低温保藏法、液体石蜡保藏法和冷冻干燥保藏法等5种不同保藏方法对菌株JXU1023的影响,发现冷冻干燥保藏法是菌体生长能力和精氨酸脱亚胺酶活力的长期稳定保持的较好方法,其他几种方法虽然操作简便,但并不利于菌种的长期稳定保藏,而斜面低温保藏法可用于生产和研究阶段的短期保藏。Arginine deiminase (ADI) can hydrolyse arginine to citrulline and other substrates, which can promote the formation of ethyl carbamate in wine. The stability of strain and enzyme is the base of study and utilization and the preservation method is the key to the stability. Five preservation methods, slant preservation, deep liquid preservation, glycerin preservation, liquid paraffin preservation and freeze drying preservation, were investigated in the preservation of strain JXU1023. Freeze drying preservation was the best method for the stability of the strain and the enzyme in a longer term, although the others were simple to operate. The slant preservation was the right way for a short term in the study and utilization.

关 键 词：精氨酸脱亚胺酶 冻干保藏 斜面保藏 遗传稳定性 酒类酒球菌 

分 类 号：Q7[生物学—分子生物学]