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当前位置: 首页 > 文章 > 产甲壳素酶菌株的筛选、鉴定及其酶解产物分析 食品科学 2019 (22) 207-212
Position: Home > Articles > Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth FOOD SCIENCE 2019 (22) 207-212

产甲壳素酶菌株的筛选、鉴定及其酶解产物分析

作  者：
徐田甜;陈彬;侯是媛;曹丹;许晨磊;齐斌;郑丽雪;王立梅
单  位：
常熟理工学院发酵工程技术研究中心;苏州大学医学部药学院
关键词：
甲壳素酶;链霉菌;酶联免疫吸附实验;超高效液相色谱-串联质谱
摘  要：
以甲壳素为唯一碳源,从自然发酵的麻虾酱中筛选到1株产甲壳素酶的放线菌X1。通过形态学、分子生物学以及生理生化实验鉴定为淀粉酶链霉菌(Streptomyces diastaticus),命名为S. diastaticus strain CS 1801。在30℃条件下培养7 d,该菌株所产甲壳素酶活力为117.4 U/L。利用超高效液相色谱-四极杆-飞行时间串联质谱仪对发酵液中成分进行分析,确定甲壳素在淀粉酶链霉菌CS1801作用下分解成壳二糖、壳三糖、壳四糖、壳五糖和壳六糖。
译  名：
Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth
作  者：
XU Tiantian;CHEN Bin;HOU Shiyuan;CAO Dan;XU Chenlei;QI Bin;ZHENG Lixue;WANG Limei;College of Pharmaceutical Sciences, Medical College, Soochow University;Research Center of Fermentation Engineering, Changshu Institute of Technology;
关键词：
chitinase;;Streptomyces;;enzyme-linked immunosorbent assay;;ultra-high performance liquid chromatography-mass spectrometry
摘  要：
Using chitin as the sole carbon source, a chitinase-producing strain of Actinomycetes X1 was isolated from naturally fermented Jinga shrimp(Metapenaeus affinis) paste. It was identified as Streptomyces diastaticus by morphology, molecular biology and physiological and biochemical experiments and was named CS 1801. The chitinase enzyme activity produced by this strain was 117.4 U/L after culture at 30 ℃ for 7 days. By ultra-high performance liquid chromatographymass spectrometry(UPLC-Q-TOF-MS), chitobiose, chitotriose, chitotetraose, chitopentaose and chitohexaose were identified from the fermentation broth of strain CS 1801.

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