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中国精品科技期刊2020
赵子琪,刘烨瑀,于爽,等. 海洋来源低温果胶酶产生菌筛选、鉴定与酶学性质研究[J]. 食品工业科技,2024,45(10):133−140. doi: 10.13386/j.issn1002-0306.2023060215.
引用本文: 赵子琪,刘烨瑀,于爽,等. 海洋来源低温果胶酶产生菌筛选、鉴定与酶学性质研究[J]. 食品工业科技,2024,45(10):133−140. doi: 10.13386/j.issn1002-0306.2023060215.
ZHAO Ziqi, LIU Yeyu, YU Shuang, et al. Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria[J]. Science and Technology of Food Industry, 2024, 45(10): 133−140. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060215.
Citation: ZHAO Ziqi, LIU Yeyu, YU Shuang, et al. Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria[J]. Science and Technology of Food Industry, 2024, 45(10): 133−140. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060215.

海洋来源低温果胶酶产生菌筛选、鉴定与酶学性质研究

Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria

  • 摘要: 目的:从海洋底泥样品中筛选能低温降解果胶的新颖菌株,发掘具有潜在产业化价值的果胶酶。方法:以果胶为唯一碳源,利用透明圈法和3,5-二硝基水杨酸法(DNS法)从大连渤海湾海泥中筛出一株高产果胶酶菌株。对其进行形态学、生理生化特征分析以及16S rDNA序列测定,BLAST同源基因比对后构建系统发育树,并进一步研究其酶学特性。结果:筛选高产果胶酶菌株命名为LY-1,通过16S rDNA序列分析并结合生理生化鉴定确定该菌株为橄榄灰链霉菌(Streptomyces olivogriseus)。菌株LY-1在25 ℃、180 r/min的条件下培养至24 h时,果胶酶的酶活力为30.56 U/mL。最适酶pH为8.0,最适酶温度为20 ℃。此外,该酶在60 ℃孵育2 h仍保持70%以上的酶活性,在pH7.0~9.0范围内稳定性良好,酶活性稳定维持在90%以上。金属离子Cu2+、Ba2+、Mg2+、Ca2+、K+、Co2+促进该酶活性,Mn2+、Zn2+、Hg2+、Na+则抑制该酶活性。结论:菌株LY-1所产的果胶酶具有应用于产业化商用果胶酶的潜力。

     

    Abstract: Objective: To select novel strains that could degrade pectin at low temperature from marine sediment samples and discover pectinase with potential industrial value. Methods: Take pectin as the only carbon source, screening a high-yielding pectinase strain from sea mud in Bohai Bay, Dalian with the transparent circle method and the 3,5-dinitrosalicylic acid method (DNS method). It analyzed the morphological, physiological and biochemical characteristics, and determined the 16S rDNA sequence. After comparing BLAST homologous gene, it built up a phylogenetic tree, and further studied the enzymatic properties. Results: It screened the strain with high pectinase yield which was named LY-1. Then it analyzed the 16S rDNA sequence and determined that this strain was Streptomyces olivogriseus from the physiological and biochemical index. When strain LY-1 was cultured at 25 ℃ and 180 r/min for 24 hours, the enzyme activity of pectinase was 30.56 U/mL. It showed that the optimal enzyme pH was 8.0, and the optimal enzyme temperature was 20 ℃. Furthermore, the enzymatic activity could still be maintained more than 70% when it was incubated at 60 ℃ for 2 hours, and remained stable in the pH range of 7.0~9.0 with enzyme activity at over 90%. The metal ions Cu2+, Ba2+, Mg2+, Ca2+, K+, and Co2+ could promote the activity of this enzyme, while Mn2+, Zn2+, Hg2+, and Na+ would inhibit its activity. Conclusion: The pectinase produced by strain LY-1 would have the potential to be applied to industrial commercial pectinase.

     

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