摘要
对分离保存的1株能分解果胶的菌株进行发酵罐发酵和摇瓶培养,并用DNS法测定了果胶酶活力及分析了影响该酶活力的相关因素。结果表明,用发酵罐发酵的果胶酶活力在接种后10 h出现最大值,而摇瓶发酵的果胶酶活力峰值出现在接种后11 h,果胶酶活力作用的最适温度为45℃、pH值为5.0,金属离子Fe2+对酶活力有明显的激活作用,而Li+、Zn2+对酶活力有强烈的抑制作用。
A strain bacteria which has the ability to degrade pectin had been fermented by fermentor and Shake-Flask. DNS method was adopted to systematically analyse the effect of different reaction conditions on crude pectinase liquid which fermented by the strain bacteria. The results showed that the activity of pectinase reaches the the maximum after 10 hours,using fermentor,but it was 11 hours,when shake flask culture. The pectinase has an optimum pH of 5.0 and an optimum temperature of 45℃. Fe2＋ stimulated the pectinase activity obviously, but Li＋ and Zn2＋ significantly inhibited it.
出处
《广东农业科学》
CAS
CSCD
北大核心
2009年第9期190-193,共4页
Guangdong Agricultural Sciences
基金
公益性行业科研专项(3-41)
国家"863"计划项目(2007AA021307)
关键词
果胶酶
发酵
酶活力
菠萝叶纤维
脱胶菌
pectinase
fermentation
activity of pectinase
pineapple leaf fiber
bacteria degumming
