| 胆固醇氧化酶的发酵条件及酶学性质研究 |
| |
| 引用本文： | 许晓燕,张锐,谭晓晶,余彩霞,辛渝,杨波,孟延发.胆固醇氧化酶的发酵条件及酶学性质研究[J].食品与发酵工业,2006,32(2):41-45. |
| |
| 作者姓名： | 许晓燕 张锐 谭晓晶 余彩霞 辛渝 杨波 孟延发 |
| |
| 作者单位： | 四川大学生命科学学院,成都,610064 |
| |
| 摘 要： | Brevibacterium sp．可以发酵生产胆固醇氧化酶,实验中对该菌种进行了底物诱导及发酵条件的优化, 确定其最适培养基为(%)：蔗糖0．3,酵母膏0．2,蛋白胨0．3,牛内膏0．3,K_2PO_4 0．1,MgSO_4 0．05,pH6．8。最适培养条件为：接种量5%,24℃培养20h,通气量为50mL 培养基/250mL 三角瓶,200r/min。在最适培养基及最适条件下,胆固醇氧化酶的酶活力可达到24．01U/mg,比未优化前1．71U/mg 提高了14倍。该酶具有较强的酸碱稳定性和热稳定性,最适 pH 为6．5,最适温度为54℃。在最适 pH 和温度条件下测得该酶 km 值为7．1 ×10~(-5)mol/L。
|
| 关 键 词： | 胆固醇氧化酶(COD) Brevibacterium sp 发酵 正交实验 |
| 收稿时间： | 09 26 2005 12:00AM |
| 修稿时间： | 2005年9月26日 |
The Fermentation Condition and Characterization of Cholesterol Oxidase from Brevibacterium sp. |
| |
| Xu Xiaoyan,Zhang Rui,Tan Xiaojing,Yu Caixia,Xin Yu,Yang Bo,Meng Yanfa.The Fermentation Condition and Characterization of Cholesterol Oxidase from Brevibacterium sp.[J].Food and Fermentation Industries,2006,32(2):41-45. |
| |
| Authors: | Xu Xiaoyan Zhang Rui Tan Xiaojing Yu Caixia Xin Yu Yang Bo Meng Yanfa |
| |
| Abstract: | Brevibacterium sp.can produce relative high Cholesterol Oxidase (COD).The optimizad of culti- vation conditions was obtained in this paper.The culture medium was 3 g/L sucrose,2 g/L yeast extract,3 g/L peptone,3 g/L beef extract,1 g/L K_2HPO_4,0.5 g/L MgSO_4,and 0.2% cholesterol.The initial pH was 6.8 and the inoculum volume was 5% (V/V),temperature 24℃,culture time 20h.Under the optimized cultivation clnditions,the enzyme activity reached 2439 U/L and the specific activity reached 24.01 U/mg. |
| |
| Keywords: | Brevibacterium sp |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
