活化对微生物降解黄原胶的影响

The Effects of Activation Approaches on the Biodegradation of Xanthan Gum

将筛选到的14株菌加到两种不同成分的活化液中活化,对比活化前后微生物的酶活性及其对黄原胶的降粘效果,发现活化液成分对微生物的酶活性、黄原胶的降粘率有显著的影响,1#菌经过两种不同成分活化液活化后3 d的酶活性分别为:134.1μg.mL-1、133.8μg.mL-1、136.3μg.mL-1和360.6μg.mL-1、373.4μg.mL-1、367.8μg.mL-1,黄原胶降粘率分别为4.0%、90.1%。

Fourteen strains of xanthan gum-degrading bacteria were activated in two different culture media. Enzyme activity and degradation rate of xanthan gum were compared. The results showed that activation approaches exhibited significant effects on enzyme activity and degradation rate of xanthan gum. During the first 3 d, enzyme activity of strain 1# after activation with the two culture media were 134.1μg·mL^-1 , 133.8μg·mL^-1, 136.3μg·mL^-1 and 360. 6μg·mL^-1, 373.4μg·mL^-1, 367.8μg·mL^-1, respectively. Meanwhile, the corresponding degradation rate of xanthan gum were 4. 0% and 90. 1%, respectively.