摘要
从土壤中筛选到一株产酸性α-淀粉酶的野生菌株N7,此菌株具有较高的产酶活性。通过菌落形态、菌体特征观察和16SrDNA序列比对,鉴定该菌株为枯草芽孢杆菌。其酶学性质研究表明,菌株代谢产酶的反应最适温度为53℃,最适作用pH值为4.6,在pH3.0～10.0之间,具有较好的酸稳定性。
A wild acidic a-amylase-producing strain N7 was isolated from soil. It had high u-amylase-producing activity. And it was aerobic spore-forming bacilli and was identified as Bacillus subtilis based on partial 16S rDNA gene sequence aligned with the genBank database and its morphological characteristics. The study of its enzymatic properties showed that the optimum temperature and pH for a-amylase-producing of such strain were determined as at 53 ℃ and 4.6 respectively. Besides, it had good acid stability within the range ofpH value from 3.0 to 10.0.
出处
《酿酒科技》
2009年第12期17-19,22,共4页
Liquor-Making Science & Technology
基金
国家科技支撑计划课题(2007BAD75B05)
国际科技合作项目(2008DFA30710)
科技攻关(桂科院研0701)
