摘要
以灰轮丝链轮丝菌ZY13作为生产菌株,利用液体深层发酵技术生产谷氨酰胺转胺酶。结果表明:在500mL摇瓶中,菌株ZY13的最佳种龄48hr、最佳培养温度28～30℃、培养时间64hr、pH值6.5～7.0、接种量5%～10%、装液量100mL。培养基最佳组合为淀粉30g/L、蛋白胨35g/L和酵母膏3g/L。添加硝酸钠有利于MTG的积累,酶活比对照提高了31%。在7.0L台式发酵罐中发酵,适宜的初始pH值7.0,温度30℃,通气量2.0L/min,搅拌转速150r/min。MTG分批发酵与摇瓶相比较,发酵周期缩短了8hr,菌体细胞干重、酶活和生产强度分别增加了16%、27%和46%。
The optimum culture conditions ot shake-flask are that seed age is 04 h, pH 6.3-7.0, temperature 28-30 ℃, inoeulum size 5 %- 10 %, volume of 500 mL flask 100 mL.MTG activity is improved by 31% by adding sodium nitrate. The most optimum culture conditions of fermenting pot are that pH is 7.0, temperature 30 ℃, aeration 2.0 L/min, agitation speed 150 r/min. Production time is shorter, dry weight of cell, MTG activity and production intensity increased by 16 % ,27 % and 46 % ,respectively,compared with that of MTG fermentated in shake-flask.
出处
《食品研究与开发》
CAS
北大核心
2006年第3期7-9,共3页
Food Research and Development
基金
辽宁省科技厅科技攻关项目(项目编号:2004205001)
辽宁省教育厅项目。
关键词
灰轮丝链轮丝菌
谷氨酰胺转胺酶
发酵
Streptoverticillium griseoverticillatum
transgluminase
fermentation
