食品科学

• 生物工程 • 上一篇    下一篇

从长白山阔叶林中筛选β-葡萄糖苷酶产生菌及其酶学性质研究

刘 欢1,段文强2,金 龙1   

  1. 1.通化师范学院制药与食品科学学院,长白山食品工程研究中心,吉林 通化 134000;
    2.通化市卫生学校,吉林 通化 134000
  • 出版日期:2015-10-15 发布日期:2015-10-20

Screening and Enzymatic Characteristics of β-Glucosidase-Producing Fungus from Broad-Leaved Forest in Changbai Mountain

LIU Huan1, DUAN Wenqiang2, JIN Long1   

  1. 1. Research Center of Changbai Mountain Food Engineering, College of Pharmaceutical and Food Science, Tonghua Normal University,
    Tonghua 134000, China; 2. Tonghua City Health School, Tonghua 134000, China
  • Online:2015-10-15 Published:2015-10-20

摘要:

利用马丁氏培养基富集、PDA培养基纯化和七叶灵培养基显色,从长白山阔叶林中初步筛选出6 株产β-葡萄糖苷酶的真菌。对真菌发酵生成的β-葡萄糖苷酶进行提取和纯化,测得10号菌株的β-葡萄糖苷酶活力最高为18.34 U/mL,形态学和分子学结合方法鉴定该菌株为草酸青霉(Penicillium oxalicum)。该菌株所产β-葡萄糖苷酶最适反应温度约为55 ℃,在温度30、40 ℃和50 ℃时较为稳定。最适反应pH值约为5,在pH值为5~6之间相对较稳定。Cu2+对酶活力有较强的抑制作用,而Ag+有较强的激活作用。

关键词: 草酸青霉, &beta, -葡萄糖苷酶, 筛选, 酶学性质

Abstract:

Six β-glucosidase-producing fungi were screened through enrichment culture in martin medium, purification with
PDA medium, and color development with an esculin-based chromogenic medium. β-Glucosidase was extracted and purified
from the fermentation broth. Strain 10 revealed the highest β-glucosidase activity of 18.34 U/mL. The strain was identified
as Penicillium oxalicum by morphological and molecular methods. The β-glucosidase had optimal temperature of 55 ℃ and
was stable at 30, 40, and 50 ℃. The enzyme had optimal pH of 5 and could be stable between pH 5 and 6. Ag+ could activate
the β-glucosidase while Cu2+ could inhibit its activity.

Key words: Penicillium oxalicum, β-glucosidase, screening, enzymatic characteristics

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