毕静生物合成甘露聚糖酶中氮源作用的研究文章编号：10068481(2011)02000506
开发与研究
生物合成甘露聚糖酶中氮源作用的研究
毕静
（江苏经贸职业技术学院，江苏南京
211168)
摘要：为了研究不同氮源及氯基酸对微生物合成碱性甘靠聚糖酶的影响，分别进行了不同氮源对碱性β一甘露聚糖酶合成的影响、醇量氮基作为唯一氮源对碱性β-甘靠聚糖酶合成的影响、在合成培养基中添加不同的氨基酸对微生物产酶的影响、几种氨基酸作为唯一鼠源对微生物产酶的影响、在粗酶液中添加氨基酸对酶活的影响和几种氨基酸复配对碱性β一甘牵聚糖酶生物合成的影响的试验，结果表明：酵母粉、蛋白陈和互饼粉能促进碱性β-甘靠聚糖酶合成,5g/L的酵母氮基产酶最好，少量的Gly、Glu、Ala和Arg的添加使得碱性β一甘靠聚糖酶的合成有较大幅度的提高，氨基酸作为唯一氮源产酶时菌体生长较差，发醇液中添加氨基酸后菌种产酶水平有所提高,在发酵培养基中添加复合氨基酸(Gly、Ala、Arg和Glu各1g/L)对碱性β-甘靠聚糖酶的合成有较大的促进作用。
关键词：碱性甘高聚糖酶；氮源；合成；微生物
中图分类号：TS201.3
文献标识码：B
Study on the function of nitrogen source in the biosynthesis of mannanase
BI Jing
(1 Jiangsu Institute of Eeonomie & Trade Technology, Nanjing,Jiangsu,211168)
Abstract: In order to determine the effect of nitrogen source and amino acid on the biosynthesis of Alkaline man-nanase,some tests are implemented about the influence of various nitrogen sources on the synthesis of Alkalinep mannanase,the effect of only yeast nitrogen on the synthesis of Alkalineβ mannanase,the influence of different a-mino acids in synthetic medium on the enzyme producing,the influence of amino acids on the enzyme producing, the effect of crude enzymeson with amino acid addition on the enzyme activity,the effect of amino acids com-eaos pue uodadano iea e saeaipu a eg ae age o ssouks o to upnod cake powder can promote the synthesis of Alkalineβ mannanase,5 g/L Alkalineβ mannanase can make the optimal production of enzyme, the minor addition of Cly,Glu,Ala and Arg can also promote the production of Alkalineβ mannanase, The thalli grow poorly with amino acid as the only nitrogen source, while the addition of amino acid into fermenting liquid can produce more enzymes. The addition of compound amino acid( Gly ,Ala , Arg and Glu are all 1 g/
L)into fermentation medium can have a great promotion effect on Alkalineβ mannanase. Key Words: Alkaline mannanase; nitrogen source;synthesis;microorganism
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前言
甘露聚糖酶的微生物合成受到很多因素的影收稿日期：20110220
基金项目：江苏省科技支撑计始项目（BE2008384）
响，如碳源、氮源、培养温度、pH值和溶氧等。氮源是构成菌体物质和一些代谢产物的必需营养元素，而氮基酸是一类很重要的生长限制因子，可以
作者简介：毕静(1965-），女，山东威海市人，工程师。研充方向：食品工程。
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