摘要
以南海海泥中筛选出来的解淀粉芽孢杆菌SWJS22(Bacillus amyloliquefaciens SWJS22)为菌种,优化固体发酵产谷氨酰胺酶的工艺。选择发酵条件(接种量、发酵时间、发酵温度)和发酵培养基(淀粉原料、料水比、产酶诱导剂)进行单因素试验,通过正交试验对料水比、产酶诱导剂、接种量进行进一步优化,将谷氨酰胺酶活力从(83.10±4.64)U/mg干基提高到了(2 690.02±28.80)U/mg干基。优化后的发酵条件为:接种量2.0%(V/m),温度37℃,时间48h;优化后的发酵培养基为:豆粕20g,小麦粉5g,蔗糖脂肪酸酯(SE-1170)0.02g,料水比1.0∶0.6(m∶m)。对固体曲料中的谷氨酰胺酶进行提取工艺的优化,在料液比为1∶8(m∶V)、37℃下摇床提取1h最优。将粗酶液与同等酶活力的商业酶对谷氨酰胺进行酶解,通过测定谷氨酸和谷氨酰胺的含量变化,验证了粗酶液将谷氨酰胺转化成谷氨酸的能力较强。
A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation.Using single factor test and orthogonal test,including culture media and the fermentation parameters,was applied to optimize glutaminase production technology;optimal fermentation conditions were：2%（V/m）seed liquid was inoculated in a culture medium composed of 20 g soy flakes,5g wheat flour,0.02 g SE-1170,water to solid in a ratio of 1.0∶0.6（m∶m）,and fermented at 37 ℃for 48 h.Under this optimized condition,the Lglutaminase activity was increased from（83.10±4.64）U/mgds to（2 690.02±28.80）U/mgds.The extraction of glutaminase was also optimized,the optimal extraction technology was to add 8volume of water to the culture and shaking in a vibrator at 37℃for 1h.It was shown that the crude enzyme can transform glutamine to glutamic acid.
出处
《食品与机械》
CSCD
北大核心
2015年第6期33-37,共5页
Food and Machinery
基金
中央高校基本科研业务费专项(编号:2014ZZ0053)
海洋公益性行业科研专项(编号:201305018-7)
广东省海洋经济创新发展区域示范专项(编号:GD2012-D01-002)
关键词
解淀粉芽孢杆菌
谷氨酰胺酶
固体发酵
Bacillus amyloliquefaciens
glutaminase
solid state fermentation
作者简介
周池虹伶（1992-），女，华南理工大学在读硕士研究生。E—mail：1992．elf@sina．com
通讯作者：崔春
