[1]施腾鑫,贺淹才,刘嘉,等.黏质沙雷氏菌产几丁质酶二步发酵工艺的优化[J].华侨大学学报(自然科学版),2011,32(1):67-71.[doi:10.11830/ISSN.1000-5013.2011.01.0067]
　SHI Teng-xin,HE Yan-cai,LIU Jia,et al.Optimization of Chitinase Production by Serratia marcescens with Two-Step Fermentation[J].Journal of Huaqiao University(Natural Science),2011,32(1):67-71.[doi:10.11830/ISSN.1000-5013.2011.01.0067]
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黏质沙雷氏菌产几丁质酶二步发酵工艺的优化()
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《华侨大学学报（自然科学版）》[ISSN:1000-5013/CN:35-1079/N]

卷:
第32卷
期数:
2011年第1期
页码:
67-71
栏目:
出版日期:
2011-01-20

文章信息/Info

Title:
Optimization of Chitinase Production by Serratia marcescens with Two-Step Fermentation
文章编号:
1000-5013(2011)01-0067-05
作者:
施腾鑫; 贺淹才; 刘嘉; 舒静波; 周娟
华侨大学工业生物技术研究所
Author(s):
SHI Teng-xin;  HE Yan-cai;  LIU Jia;  SHU Jing-bo;  ZHOU Juan
Institute of Industrial Biotechnology, Huaqiao University, Quanzhou 362021, China
关键词:
黏质沙雷氏菌;  几丁质酶;  二步发酵;  一步发酵;  优化
Keywords:
Serratia marcescens;  chitinase;  two-step fermentation;  one-step fermentation;  optimization
分类号:
TQ925
DOI:
10.11830/ISSN.1000-5013.2011.01.0067
文献标志码:
A
摘要:
采用二步发酵法,研究黏质沙雷氏菌的产几丁质酶发酵条件.在二步发酵产酶的过程中,通过单因素法优化得到二步发酵培养基中最适碳源、氮源的质量分数和菌龄,同时选取发酵时间、初始pH值、接种菌体量和装液量4个因子进行正交试验.最终得到的最优条件:胶体几丁质质量分数为0.8%,酵母粉质量分数为1.0%,菌龄为12h,发酵时间为72h,初始pH值为8.5,菌体干质量为90mg,装液量为20mL.在此条件下,酶活力可达17.020μkat.L-1.另外,在二步发酵工艺中添加0.1%纤维素,酶活力可提高至18.804μkat.L-1,比一步发酵提高1.27倍.
Abstract:
Two-step fermentation was used to investigate the fermentation conditions of chitinase production by Serratia marcescens.The optimum bacterial age and the concentrations of carbon source and nitrogen source in the two-step fermentation were obtained through single factor method.At the same time,fermentation time,initial pH value,bacterial dose and loadage were selected as objects with orthogonal design.The chitinase activity reached 17.020 μkat·L-1 under the optimized condition: colloidal chitin 0.8%,yeast extract 1.0%,baceria age 12 h,incubation time 72 h,initial pH 8.5,bacteria dry weight 90 mg,loadage 20 mL in 250 mL conical flask.By adding 0.1% cellulose to two-step fermentation,activity of chitinase was 18.804 μkat·L-1 that was 1.27 times higher than that of one-step fermentation.

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备注/Memo

备注/Memo:
福建省自然科学基金资助项目(C04010011)
更新日期/Last Update: 2014-03-23