학술논문
产β-环状糊精葡萄糖基转移酶高产菌株XW-6-66发酵条件和酶学性质的研究 / Research on Enzymatic Properties and Fermentation Conditions of High-yield Strain XW-6-66 of Producing β-Cyclodextri Glucanotransferase
Document Type
Academic Journal
Author
孟艳芬; 许波; 高润池; 唐湘华; 杨云娟; 黄遵锡; MENG Yan-fen; XU Bo; GAO Run-chi; TANG Xiang-hua; YANG Yun-juan; HUANG Zun-xi
Source
酿酒科技 / LIQUOR-MAKING SCIENCE & TECHNOLOGY. (9):30-35
Subject
Language
Chinese
ISSN
1001-9286
Abstract
以一株β-环状糊精葡萄糖基转移酶高产菌株XW-6-66为研究对象,对其发酵条件及酶学特性进行了初步研究.该酶的最适反应温度为70℃,最适反应pH为9.0,酶学特性非常适合于环状糊精的工业化生产.对该茵发酵培养基的碳源、氮源及pH进行了单因子分析,采用3个因素正交实验确定该茵的最佳发酵培养基配方为:0.3%可溶性淀粉,1.0%牛肉浸膏,1%蛋白胨,0.2%Na2CO3,0.13%K2HPO4·3H2O,0.02%MgS04·7H2O,pH为9.0.在该条件下,茵株XW-6-66产8-CGTase的酶活由优化前2173.33 u/mL提高到3622.94 u/mL.