产α-淀粉酶菌株液体培养条件的探讨

Study on Culture Condition of α-amylase Generated B. Subtilis

目的是探讨在液体培养条件下枯草芽胞杆菌(B.subtilis HY-02)降解淀粉的影响因素。方法是设0、0.5%、1%、1.75%四种淀粉浓度的培养基,接种细菌后,在32℃的温箱、水浴、振荡三种条件下培养,连续检测α-淀粉酶活性及淀粉浓度。结果为温箱、水浴培养:96h后,1%淀粉瓶α-淀粉酶活性、分解淀粉最明显,1.75%淀粉瓶存在抑制酶活性的现象。振荡培养:1.75%淀粉瓶优于其他组。结论是初始淀粉浓度、培养方式对枯草芽胞杆菌α-淀粉酶活性影响较大,也直接影响了淀粉的分解。

The impact factors of starch degradated by B. subtilis HY-02 in liquid medium was discussed. Culture medium of four different starch concentrations as 0, 0.5%, 1% and 1.75% were made respectively. Bacteria were inoculated and cultured at 32℃ under different conditions in temperature box, in water bath and in shaking water bath respectively. Enzyme activities and starch concentrations were determined in different time. The enzyme activity was high and starch was degraded remarkably after 96h in culture medium of 1% starch that was in temperature box or in water while 1.75% starch was better than others in shaking water bath. Results showed that initial starch concentration and culture method were major factors that affect activity of α-amylase generated B. subtilis and starch degradation.