| 紫红链霉菌Streptomyces violaceoruber IFO 15732产褐藻胶裂解酶的培养条件优化 |
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| 引用本文： | 陈俊帆,聂莹,石波,韭泽悟,辰巳英三,刘达,程永强.紫红链霉菌Streptomyces violaceoruber IFO 15732产褐藻胶裂解酶的培养条件优化[J].中国食物与营养,2013(4):48-51. |
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| 作者姓名： | 陈俊帆 聂莹 石波 韭泽悟 辰巳英三 刘达 程永强 |
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| 作者单位： | [1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业科学院饲料研究所,北京100081 [3]日本国际农林水产业研究中心,日本筑波305-8686 |
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| 基金项目： | 国家自然科学基金项目（项目编号：30972286和31171739）;教育部新世纪优秀人才支持计划项目（项目编号：NETc-10-0776）;教育部2011年度基本科研业务费支持项目;北京市优秀人才培养资助计划（项目编号：2011D009007000001）. |
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| 摘 要： | 对紫红链霉菌(Streptomyces violaceoruber)IFO 15732产褐藻胶裂解酶发酵条件进行了研究。结果表明,以褐藻胶的裂解酶活为指标,该菌株最适发酵条件为:海藻酸钠0.4%、酵母粉0.15%、KH2PO40.1%;MgSO4·7H2O 0.05%(w/v),pH=6.0。最适发酵产酶温度为30℃,培养时间为6d。在最适培养条件下,菌株的最高产酶活力达到57.8U/mL。
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| 关 键 词： | 褐藻胶裂解酶 紫红链霉菌 发酵条件 |
Optimization of Fermentation Condition of Alginate Lyase from Streptomyces violaceoruber IFO 15732 |
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| CHEN Jun-fan,NIE Ying,SHI Bo,Nirasawa Satoru,Tatsumi Eizo,LIU Da,CHENG Yong-qiang.Optimization of Fermentation Condition of Alginate Lyase from Streptomyces violaceoruber IFO 15732[J].Food and Nutrition in China,2013(4):48-51. |
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| Authors: | CHEN Jun-fan NIE Ying SHI Bo Nirasawa Satoru Tatsumi Eizo LIU Da CHENG Yong-qiang |
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| Affiliation: | CHEN Jun-fan, NIE Ying , SHI Bo , Nirasawa Satoru , Tatsumi Eizo , LIU Da , CHENG Yong- qiang ( 1College of Food Science ＆ Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 3 Japan Internattonal Research Center for Agricultural Sciences, Tsukaba 305-8686, Japan) |
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| Abstract: | The alginate lyase from Streptomyces violaceoruber IFO 15732 was investigated under liquid fermentation. The optimized fermentation medium contained sodium alginate 0. 4% , yeast extract 0. 15% , KH2PO4 0. 1% , and MgSO4 7HzO 0. 05% （w/v） at initial pH of 6. 0. The optimal temperature and time of fermentation conditions were 28℃ and 6d. Under the conditions, this strain could produce the highest amount of alginate lyase. |
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| Keywords: | alginate lyase Streptomyces violaceoruber fermentation condition |
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