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Position: Home > Articles > Isolation,Screening and Identification of a Bacterial Strain Producing Thermostable Pullulanase FOOD SCIENCE 2017,38 (8) 117-121

产耐热普鲁兰酶菌株的分离、筛选与鉴定

作  者：
高涛;王芳;别小妹;吕凤霞;赵海珍;张充;陆兆新
单  位：
南京农业大学食品科技学院
关键词：
普鲁兰酶;筛选;生理生化;16S rDNA;酶学性质
摘  要：
从某火山口的土壤样品中分离筛选得到了一株产耐热普鲁兰酶菌株T-10,酶活力为1.22 U/m L。经形态特征观察、生理生化特征实验以及16S r DNA序列同源性分析,确定该菌株为解淀粉芽孢杆菌。酶学性质研究表明:该普鲁兰酶的最适温度是60℃,在70℃保温4 h后活力残留60%以上;最适p H值为6.0,p H 3.0~8.0在室温保存4 h后相对酶活力大约为70%。目前,鲜有发现产耐热普鲁兰酶的菌株为解淀粉芽孢杆菌,其具备良好的应用前景。
译  名：
Isolation,Screening and Identification of a Bacterial Strain Producing Thermostable Pullulanase
作  者：
GAO Tao;WANG Fang;BIE Xiaomei;Lü Fengxia;ZHAO Haizhen;ZHANG Chong;LU Zhaoxin;College of Food Science and Technology,Nanjing Agricultural University;
关键词：
pullulanase;;screening;;physiological and biochemical characteristics;;16S rDNA;;enzymatic properties
摘  要：
A themostable pullulanase-producing strain, designated as T-10, with enzymatic activity of 1.22 U/m L, was isolated from soil samples collected at a crater field. By applying morphological observation, physiological and biochemical tests and 16 S r DNA sequence homology analysis, it was identified as Bacillus amyloliquefacienss. The optimum temperature for the pullulanase activity was 60 ℃ and more than 60% of its maximum activity was maintained after incubation at 70 ℃for 4 h. The optimum p H value for the pullulanase activity was 6.0, and about 70% of its maximum activity was maintained in the range of 3.0-8.0 after incubation for 4 h. At present, only a few thermostable pullulanase-producing strains of B. amyloliquefaciens are available, and so this new strain of B. amyloliquefaciens has a good application prospect.

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