摘要
考察了以摇瓶发酵过程中添加玻珠为剪切力,对链霉菌(Streptomyces sp.)HS-1发酵生产谷氨酰胺转胺酶的影响,在10 L发酵罐上不同搅拌转速对产酶的影响。结果显示,摇瓶发酵中,在种子阶段添加玻珠,提高剪切力不能促进产酶;在发酵阶段,加入4颗玻珠时,酶活相对最高,比对照增加20%;36 h时添加玻珠,与对照相比,酶活提高12%,菌体浓度增加40%,且氨基氮消耗明显。10 L发酵罐中,适宜的搅拌转速为250 r/min,36 h调整转速至250r/min,酶活比维持90 r/min提高21%。因此剪切力对谷氨酰胺转胺酶发酵有明显影响。
The influences of glass beads on microbial transglutaminase fermentation in flask were studied.Effects of shear force on microbial transglutaminase fermentation were also studied in a 10 L fermenter by adjusting the agitation speed.The results showed that enhancing agitation speed has no significant effect on MTG activity at the duration of inoculum.MTG activity increased by 20% when four glass beads were put in the flask.Increasing shear force at 36 h would promote MTG synthesis.MTG activity and cell concentration boosted by 12% and 40% respectively.In a 10 L fermenter,appropriate agitation speed is 250 r/min,and MTG activity was increased by 21% via changing the agitation speed from 90 r/min to 250 r/min.Shear force affects MTG fermentation significantly.
出处
《华北农学报》
CSCD
北大核心
2008年第B10期126-128,共3页
Acta Agriculturae Boreali-Sinica
基金
青年自然科学基金项目(30600079)
关键词
链霉菌
剪切力
谷氨酰胺转胺酶
玻珠
Streptomyces sp.
Shear force
Transglutaminase
Glass bead
