摘要
考察了在发酵起始阶段培养基中添加Vc后,对产琥珀酸放线杆菌ATCC55618菌体生长及产酸的影响,并对酶活性调控进行分析。结果表明,在发酵开始阶段添加Vc,虽然对菌体生长的作用不明显,但40 mg/L的Vc能促进单位质量菌体合成琥珀酸,产量为6.35 g/g,与对照相比增加20%,此时,合成琥珀酸的关键酶磷酸烯醇式丙酮酸羧化激酶(PEPCK)和苹果酸脱氢酶(MDH)比活力分别增加了61.8%和42%。由此可见,单位质量菌体合成琥珀酸量的增加,是由于Vc促进PEPCK和MDH的比活力造成。对菌体NADH/NAD+含量进行测定,Vc能提高菌体内的还原力,有利于NADH的合成,NADH和辅酶Ⅰ总含量分别提高约10%和4%,促进了菌体内的氧化还原反应,使一系列的脱氢酶以及PEPCK酶活性的提高。
The effect of adding Vc in the medium by the initial stage of fermentation, analysis ActinobaciUus succinogenes ATCC55618 growth and acid production, and its regulation of enzyme activity. The results show that the 40 mg/L of Vc can promote bacteria synthesis succinic acid, the yield is 6.35 g/g, increase of 20% by compare with control group. The specific activity of key enzyme-phosphoenolpyruvate carboxylase kinase （PEPCK） and malate dehydrogenase （MDH） have increased by 61.8% and 42%. So that Vc can promote the specific activity of PEPCK and MDH. Determine the NADH/NAD^＋, that Vc can improve the reducing power of thallus. Beneficial to the synthesis of NADH, respectively, the NADH and coenzyme I total content increased by about 10% and 4%. Promote the bacteria in vivo oxidation reduction reaction, so that a series of dehydrogenase, as well as the activity of PEPCK improve.
出处
《食品科技》
CAS
北大核心
2013年第10期30-34,共5页
Food Science and Technology
基金
广西自然科学基金项目(2011GXNSFC018015)
教育部留学回国人员科研启动基金项目
