干酪乳杆菌(Lactobacillus casei)HDS-01甘露聚糖酶纯化条件研究

Research on purification conditions of mannanase by Lactobacillus casei HDS-01

以分离东北酸菜发酵液的干酪乳杆菌(Lactobacilluscasei)HDS-01为出发菌株,在魔芋粉为单一碳源的MRS培养基中产酶发酵,以发酵液上清为粗酶液,纯化L.caseiHDS-01胞外甘露聚糖酶。研究表明:硫酸铵盐析的最适浓度为65%。采用阴离子交换层析进行目的蛋白洗脱时,洗脱体系pH值为5.5,阴离子为CH3COO-。

Lactobacillus casei HDS-01 isolated from the fermentation liquid of pickled Chinese cabbage was used for extracellular mannanase production in MRS medium with konjac powder as single carbon source. The cell-free supernatant of L.casei HDS-01 culture was used as the crude enzyme sample for mannanase purification. The results showed that the optimum concentration of ammonium sulfate precipitation is 65%. When the target protein was eluted by anion exchange chromatography, the pH is 5.5, and the anion is CH 3COO -.