果胶内切酶产生菌的筛选及其发酵条件

Screening and fermentation condition of microbial strains producing endo-pectinase

果胶内切酶普遍存在于植物和微生物中,但天然来源的果胶内切酶分泌量低且提取困难,因而不能满足生产和实验的需要。以腐烂水果、果园泥土、大曲等为分离材料,筛选得到了果胶内切酶高产菌株GJ 1。对菌株GJ 1进行发酵培养,并通过正交实验确定了适宜菌株GJ 1产酶的最佳培养基组成:ρ(麸皮)=30g/L,ρ[(NH4)2SO4]=10g/L,ρ(玉米粉)=20g/L。菌株GJ 1的最适产酶条件为:初始pH值7.0,温度30℃,时间36h。

Endo-pectinase is world widely dispersed. But, it is very difficult to extract from the nature. From rotten fruits, orchard soil and koji (daqu in Chinese), a strain with high ability of producing endo-PG is isolated and named as GJ-1. It is determined by orthogonal experiments that the optimal medium composition is as follows: wheat bran, 30?g/L;(NH_4)_2SO_4 ,10 g/L; corn power, 20?g/L, and the optimal fermentation condition is given by: pH,7.0; temperature, 30?℃; period of time, 36?h.