摘要
果糖基转移酶(EC 2.4.1.9)是利用蔗糖为底物制备低聚果糖的关键酶。利用前期构建的产果糖基转移酶的重组毕赤酵母为出发菌株,对其进行发酵优化。最适发酵产酶条件为:装液量30 m L/250 m L、V(甘油)∶V(甲醇)=1∶20、初始pH为5.5、诱导温度为30℃、初始甲醇浓度为1.0%、后续甲醇浓度为1.5%、硫酸铵浓度10 g/L、诱导时间为120 h。在优化的发酵产酶条件下,重组果糖基转移酶酶活力达218.3 U/m L,较优化前提高了5倍。
Fructosyltransferase（ EC 3. 2. 19） is used in the production of fructooligosaccharides using sucrose as the substrate. A recombinant P. pastoris strain previously constructed as original strain was optimized to over-express fructosyltransferase. In this study,the optimal fermentation conditions were as follows： medium volume 30 m L /250 m L,glycerol∶ methanol = 1∶ 20（ v / v）,the initial p H 5. 5,inducing temperature 30 ℃,the initial methanol concentration 1. 0%,the subsequent methanol concentration 1. 5%,ammonium sulfate concentration 10 g / L and inducing time 120 h. Under the optimal condition,the yield of recombinant fructosyltransferase reached 218. 3 U / m L,which was 5-fold higher than that before optimization.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第10期39-43,共5页
Food and Fermentation Industries
基金
工业生物技术教育部重点实验室(江南大学)开放课题基金(KLIB-KF201404)
关键词
果糖基转移酶
毕赤酵母
发酵条件
优化
fructosyltransferase
Pichiapastoris
fermentation conditions
optimization
