产果胶酶菌株的筛选鉴定及产酶条件初步优化

Screening and identification of pectinase-producing bacteria and preliminary optimization of enzyme-producing conditions

试验以果胶为唯一碳源,从高效酒饼粉中筛选得到一株产果胶酶菌株JYJ,以来源丰富的百香果皮为发酵原材料进行单因素试验和正交试验进行培养条件优化。结果显示,经过形态学观察和16S rDNA序列比对,鉴定其为纺锤形赖氨酸芽孢杆菌(Lysinibacillus fusiformis)。最优的发酵产酶条件组合为:接种量6%、发酵时间72 h、发酵培养温度30℃、发酵培养基初始pH值6.5。研究表明,该条件所测得的果胶酶活为121.46 U/mL,比初始发酵酶活81.43 U/mL提高了1.49倍。

In the experiment, pectin was used as the sole carbon source, and a pectinase-producing strain JYJ was selected from the high-efficiency wine cake powder. The rich passion fruit peel was used as the fermentation raw material to conduct single-factor experiments and orthogonal experiments to optimize the culture conditions. The results showed that it was identified as Lysinibacillus fusiformis after morphological observation and 16S rDNA sequence alignment. The optimal combination of fermentation conditions for enzyme production were inoculation amount 6%, fermentation time72 h, fermentation culture temperature 30 ℃, fermentation medium initial pH value 6.5. The experiment indicates that the pectinase activity measured under this condition was 121.46 U/mL, which was 1.49 times higher than the initial fermentation enzyme activity of 81.43 U/mL.