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浙江大学学报（理学版）
浙江大学学报（理学版）
旅游经济学     
宇佐美曲霉 L336酸性蛋白酶 发酵过程动力学研究
(浙江大学生命科学学院 ,浙江 杭州 310028)
Kinetic studies on acid protease fermentation process of Aspergillus usamii L336 .
( college of life science,zhejiang university , 310028, )
 全文: PDF(152 KB)  
摘要： 宇佐美曲霉栗色变种 L336是一株高产酸性蛋白酶的生产菌 ,采用转置培养法 ,对其发酵过程的 一些动力学特点进行了研究 ,结果表明 ,酸性蛋白酶是细胞利用内源营养从头合成的 ,属于非生长关联 型; 腺嘌呤是菌体生长的生长因子 ,代谢类似物对酶合成产生较大的抑制 ;而蛋白胨是酶合成的诱导因 子 ,发酵液溶氧水平较大地影响酶合成能力 . 本研究为其工业发酵工艺的构建提供了理论依据 .
关键词： 宇佐美曲霉 L336;  酸性蛋白酶;  发酵动力学     
Abstract: L336 can produce high yield acid protease. By replacement culture method, some kinetic characters of its fermentation process w ere studied. The time course of this process manifests a distinct feature w hich belongs to the type non-grow th-associated product formation, and the acid protease producing activity emerges when grow th is ceased due to the exhaustion of adenine-group grow th substance. The enzyme synthesis will be interrupted by inhibitors such as 8-azaguanine and 8azaadenine, and will be increased by increasing oxygen concerntration in fermental liquid. These facts illustrated the De Novo syntheses of the enzyme protein. The effect of peptone ininducing the enzyme is much more remarkable, protein hydrolyate such as bean cake and silkw orm chrysalis are also more effective in inducing the enzyme. All the results above lay the theoretical foundation of fermentation technique.
Key words: acid protease    kinetics of fermentation process
出版日期: 2010-06-03
CLC:  Q815  
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李永泉

引用本文:

李永泉 . 宇佐美曲霉 L336酸性蛋白酶 发酵过程动力学研究 [J]. 浙江大学学报（理学版）, .

LI Yong-quan. Kinetic studies on acid protease fermentation process of Aspergillus usamii L336 . . Journal of Zhejiang University (Science Edition), .

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https://www.zjujournals.com/sci/CN/    或    https://www.zjujournals.com/sci/CN/Y2000/V27/I2/184

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