食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 34 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033382

研究报告

果胶酶产生菌Bacillus subtilis Z-5的筛选及酶学性质研究

  • 张小丹 ,
  • 赵赛赛 ,
  • 林一 ,
  • 宁喜斌
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(农业部水产品贮藏保鲜质量安全风险评估试验室(上海),上海,201306)
    3(国家淡水水产品加工技术研发分中心(上海),上海,201306)
硕士研究生(宁喜斌教授为通信作者,E-mail:xbning@shou.edu.cn)

收稿日期: 2022-08-22

  修回日期: 2022-10-18

  网络出版日期: 2023-06-30

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Screening and enzymatic properties of pectinase-producing bacteria Bacillus subtilis Z-5

  • ZHANG Xiaodan ,
  • ZHAO Saisai ,
  • LIN Yi ,
  • NING Xibin
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China)
    3(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China)

Received date: 2022-08-22

  Revised date: 2022-10-18

  Online published: 2023-06-30

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摘要

以果胶为唯一碳源,通过透明圈法和DNS法从上海海洋大学橘园的土壤中筛选出1株高产、有良好热稳定性和酸碱耐受性的产果胶酶野生型菌株Z-5。通过16S rDNA分子技术并综合生理生化特征确定为枯草芽孢杆菌(Bacillus subtilis)。对该果胶酶进行酶学性质研究,结果表明最佳酶活性的反应温度为60 ℃,最佳酶活性的反应pH为6.0,在此作用温度和作用pH下,酶活力为(879±2.733) U/mL。此外,该酶在40~50 ℃、pH 6.0~9.0稳定性良好。Ba2+、Fe2+、Ca2+、Cu2+对该酶表现出促进作用,Zn2+、Mn2+对该酶表现出抑制作用。其中Cu2+促进作用最强,Zn2+抑制作用最强,而Mg2+、Hg2+对该酶无明显影响。Bacillus subtilis Z-5所产的果胶酶具有应用于食品商用果胶酶的潜力。

关键词： 果胶酶; 筛选; 鉴定; 枯草芽孢杆菌; 酶学性质

本文引用格式

张小丹 , 赵赛赛 , 林一 , 宁喜斌 . 果胶酶产生菌Bacillus subtilis Z-5的筛选及酶学性质研究[J]. 食品与发酵工业, 2023 , 49(11) : 34 -40 . DOI: 10.13995/j.cnki.11-1802/ts.033382

Abstract

In this study, using pectin as the sole carbon source, a wild-type pectinase-producing strain Z-5 with high yield, good thermal stability, and acid-base tolerance was screened from the soil of citrus orchard of Shanghai Ocean University by transparent zone method and DNS method. And identified as Bacillus subtilis based on the 16S rDNA molecular technique, and comprehensive physiological and biochemical characteristics. Enzymatic properties indicated that the pH and temperature optima were 6.0 and 60 ℃, the enzyme activity was (879±2.733) U/mL in these conditions. In addition, the enzyme had good stability under the conditions of 40-50 ℃ and pH 6.0-9.0. Ba2+, Fe2+, Ca2+ and Cu2+ had positive effects on the enzyme, Zn2+ and Mn2+ had negative effects on the enzyme. Cu2+ had the strongest positive effect on the enzyme, Zn2+ had the strongest negative effect on the enzyme, whereas the effect of Mg2+ and Hg2+ on the enzyme was not obvious. The pectinase produced by Bacillus subtilis Z-5 has the potential to be used as a commercial pectinase for food applications.

Key words： pectinase; screening; identification; Bacillus subtilis; enzymatic properties

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