摘要
5’-AMP脱氨酶能够不可逆的将腺苷酸转变为肌苷酸,在医疗保健、调味品等领域中应用十分广泛。该研究通过豆腐的自然发酵制备腐乳半成品,并分别以PDA、YPD和MRS培养基进行腐乳中微生物纯化,获得单一菌株36株。通过进一步的摇瓶发酵培养,检测到具有5’-AMP脱氨酶活性的为18株。选取活性最高(编号为DFP-102)的菌株进行菌落形态分析,初步鉴定该菌株为毛霉菌属。通过培养基发酵条件优化,确定该菌株产酶的适宜发酵条件为培养基pH值为6.0,培养温度24℃,接种量为5%,发酵48h。在最佳产酶条件下,5’-AMP脱氨酶活性可达472.3U/mL。
5 ＇-AMP deaminase can irreversibly convert adenosine into inosine acid and has been widely used in the field of medical care and condi- ments. In this study, sufu was produced by tofu＇s natural fermentation. The strains from sufu were purified respectively with PDA, YPD and MRS medium, and then 36 pure strains in total were obtained. Through further fermentation culture with shake flask, 18 strains with 5 ＇-AMP deaminase activity were detected. The colony morphology analysis of DFP-102 with the highest activity was conducted and the strain was preliminary identified as Mucor sp. Through the test of fermentation conditions optimization on production of 5 ＇-AMP deaminase, the results demonstrated the suitable con- dition for enzyme production was as followed： medium pH value 6.0, incubation temperature 24℃, inoculum 5%, incubation time 48h. Under these conditions, the 5 ＇-AMP deaminase activity could reach 472.3U/ml.
出处
《中国酿造》
CAS
2013年第8期30-34,共5页
China Brewing
基金
浙江省科技计划项目(2012F30021)
