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ε-聚赖氨酸产生菌及其应用研究概述 被引量:11

Research progress on the ε-polylysine producing strains and its application
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摘要 ε-聚赖氨酸是由微生物分泌的、具广谱抗微生物活性的多肽类物质,易被生物降解,对人体无害。主要由白色链霉菌属、北里孢菌属和麦角真菌分泌,近年来也有报道灰橙链霉菌、稠李链霉菌、芽孢杆菌和蜡样芽孢杆菌等也能分泌ε-聚赖氨酸。筛选方法多在NISHIKAWA和OGAWA方法的基础上改进。研究者通过诱变育种和分子改良提高菌株的产量。最常用的诱变剂为DES和UV或两者协同诱变。分子改良常用技术为原生质体融合,基因组重排及染色体步移。摇瓶发酵ε-聚赖氨酸产量最高的菌株为日本的S.aureofaciern菌株,达到了4.5 g/L,我国摇瓶发酵产量最高的菌株为Streptomyces sp.达到了3.11 g/L。ε-聚赖氨酸具有广阔的应用前景,在食品添加剂上已经投入使用,特别是食品防腐剂,在医药及生物材料上也具有较强的应用潜力。 Epsilon-polylysine is a polypeptide secreted by microorganisms,which has broad-spectrum antibacterial and anti-phage activity. It is easily biodegradable and harmless to the human body. Epsilon-polylysine is mainly secreted by Streptomyces albusgenus,Kitasato fusarium and Claviceos purpurea. In recent years,it has been reported that Streptomyces griseoaurantiacus,Strepomyces padanus,Bacillus subtilis and Bacillus cereus also can secrete epsilonpolylysine. Most of the selection methods are modified from method of Nishikawa and Ogawa to be more effective. The yield of the strain was generally improved by mutation breeding and molecular modification. DES and UV or both of them are common mutagens used in the mutation breeding,and the protoplast fusion,gene rearrangement and chromosome walking are commonly used molecular modification methods. Now,the highest yield of epsilon-polylysine producing strain for the shaking flask fermentation in the world is S. aureofaciern strain from Japan with yield of 4. 5 g / L.But the strain with the highest yield is Streptomyces sp. in China and its yield reaches 3. 11 g / L. Epsilon-polylysine shows broad application prospects. It has been used in food additives,especially as a food preservative. Previously research also showed that epsilon-polylysine had great application potential in medicine and biological materials.
出处 《食品与发酵工业》 CAS CSCD 北大核心 2016年第9期263-269,共7页 Food and Fermentation Industries
基金 2015年度湖北省教育厅优秀青年科技创新团队项目基金(T201534)
关键词 Ε-聚赖氨酸 筛选 诱变育种 分子育种 epsilon-polylysine selection mutation breeding molecular breeding
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参考文献8

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