摘要： 考察了以摇瓶发酵过程中添加玻珠为剪切力,对链霉菌(Streptomyces sp.)HS-1发酵生产谷氨酰胺转胺酶的影响,在10 L发酵罐上不同搅拌转速对产酶的影响。结果显示,摇瓶发酵中,在种子阶段添加玻珠,提高剪切力不能促进产酶;在发酵阶段,加入4颗玻珠时,酶活相对最高,比对照增加20%;36 h时添加玻珠,与对照相比,酶活提高12%,菌体浓度增加40%,且氨基氮消耗明显。10 L发酵罐中,适宜的搅拌转速为250 r/min,36 h调整转速至250r/min,酶活比维持90 r/min提高21%。因此剪切力对谷氨酰胺转胺酶发酵有明显影响。
关键词:
链霉菌,
剪切力,
谷氨酰胺转胺酶,
玻珠
Abstract: The influences of glass beads on microbial transglutaminase fermentation in flask were studied. Effects of shear force on microbial transglutaminase fermentation were also studied in a 10 L fermenter by adjusting the agitation speed.The results showed that enhancing agitation speed has no significant effect on MTG act ivity at the duration of in?? oculum. MTG activity increased by 20% when four glass beads were put in the flask. Increasing shear force at 36 h would promote MTG synthesis. MTG act ivity and cell concentration boosted by 12% and 40% respect ively. In a 10 L fermenter, appropriate agitation speed is 250 r/ min, and MTG activity was increased by 21% via changing the agitation speed from 90 r/ min to 250 r/ min. Shear force affects MTG fermentat ion significantly.
Key words:
Streptomyces sp. ,
Shear force,
Transglutaminase,
Glass bead
中图分类号:
范西强, 陈艳娟, 宋敏, 张颖颖, 常忠义, 高红亮. 剪切力对链霉菌谷氨酰胺转胺酶发酵的影响[J]. 华北农学报, 2008, 23(S2): 126-128. doi: 10.7668/hbnxb.2008.S2.028.
FAN Xi-qiang, CHEN Yan-juan, SONG Min, ZHANG Ying-ying, CHANG Zhong-yi, GAO Hong-liang. Effects of Shear Force on Microbial Transglutaminase Fermentation[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2008, 23(S2): 126-128. doi: 10.7668/hbnxb.2008.S2.028.