摘要
为了提高产淀粉酶枯草芽胞杆菌BacillussubtilisN21的酶活，试验采用紫外线对该菌株进行诱变，并对该淀粉酶的部分酶学性质进行了研究。结果表明，淀粉酶酶活由出发株的32．96U／mL增加到86．24U／mL．比原菌株酶活提高了161．65％。该酶的最适反应温度为35℃，最适pH值为7．0，在30—40℃，pH值为5．0～8．0条件下较稳定。Ca2＋和Mn2＋对酶有激活作用，Cu2＋、Zn2＋对酶有抑制作用，而Mg2＋、Fe2＋对其影响较小。说明筛选出1株产酶活性较强的突变菌株。
In order to improve the enzyme activity of produced amylase Bacillus subtilis N21, this strain was mutated with UV. And some characteristics of amylase were studied. The results showed that the amylase activity of mutant increased from 32.96 U/ mL to 86.24 U/mL, which increased by 161.65% than that of the original strain. The optimal reaction temperature was 35 ℃, the optimal pH value was 7.0. And The amylase activity was stable under the conditions of 30-40℃, pH of 5.0-8.0. Ca2＋and Mn2＋ could activate amylase, and Cu2＋ and Zn2＋ could inhibit amylase activity. And Mg2＋ and Fe2＋ had smaller effects on amylase activity. It was indicated that a mutant strain with higher activity of high-produced amylase was screened out.
出处
《畜牧与饲料科学》
2013年第9期32-34,共3页
Animal Husbandry and Feed Science
基金
河南省教育厅重点项目(13B230978)
河南科技大学SRTP项目(20122244)
关键词
产淀粉酶枯草芽胞杆菌
诱变
酶学性质
produced amylase Bacillus subtilis
mutagenesis
enzymatic characteristics
