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利用实验室自行从亚洲传统发酵食品虾酱中筛选到一株产纤溶酶能力较强的芽孢杆菌(Bacillus sp.nov.SK006)进行发酵,考察培养基组成及培养条件对该菌种产纤溶酶能力的影响,结果表明该菌株产酶最佳的组分(质量浓度)为:葡萄糖20g/L,胰蛋白胨30g/L,Na2HPO4·12H2O12g/L,NaH2PO4·2H2O1.3g/L,MgSO4·7H2O1.0g/L;培养条件:种龄18h,接种量3%,发酵周期24h,初始pH为7.0,摇床转速180r/min,发酵温度37℃,在此条件下发酵液纤溶活性(以Plasmin为标准)高达2.63U/mL,优化后纤维蛋白溶解酶的产量是优化前0.70U/mL的3.76倍。
A lab producing Bacillus sp. Nov.SK006 with strong ability of producing fibrinolytic enzyme was screened out from shrimp paste of traditional fermented food in Asia by the laboratory for fermenting. The composition and culture conditions of the culture medium were investigated. The results showed that the best components (mass concentration) of this strain were: glucose 20g / L, tryptone 30g / L, Na2HPO4.12H2O12g / L, NaH2PO4.2H2O1.3g / L, MgSO4 · 7H2O1.0g / L; culture conditions: seed age 18h, inoculum 3%, fermentation period 24h, initial pH 7.0, shaking speed 180r / min, fermentation temperature 37 ℃, Plasmin as a standard) up to 2.63U / mL, the optimized yield of fibrinolytic enzyme was 3.76 times the 0.70U / mL before optimization.