摘要
利用地衣芽孢杆菌转化茶氨酸,为茶氨酸的生物转化提供依据,设计4因素3水平正交试验,确定地衣芽孢杆菌产酶最优组合及茶氨酸最高含量组合.结果表明,在菌龄18 h、发酵时间24 h、温度28℃、pH 7.0、接种量10%、装液量30 mL时γ-GT酶活力最高为4.18 U∙mL^(-1);pH 9.0、谷氨酰胺0.45 mol∙L^(-1)、乙胺盐酸盐2.0 mol∙L^(-1)、发酵液量10 mL时茶氨酸含量最高为0.82 mg∙mL^(-1).地衣芽孢杆菌转化茶氨酸方法可行、体系简单容易控制,可用于以后的大规模生产.
The bacillus licheniformis was used to transform the theanine to provide the basis for the bioconversion of theanine.To determine the optimal combination of bacillus licheniformis and the highest content of theanine,the 4 factors 3 levels of orthogonal test was designed.The results showed that the highest enzymatic activity ofγ-GT reached 4.18 U∙mL^(-1) at 18 h of germ age,24 h of fermentation time,10%of inoculation amount,pH=7.0,tem-perature 28℃and 30 mL of liquid volume and the highest yield of theanine reached 0.82 mg∙mL^(-1) at pH=9.0,glutamine 0.45 mol∙L^(-1),ethylamine hydrochloride 2.0 mol∙L^(-1) and 10 mL of fermentation liquid.This method is feasible and the system is simple and easy to be controlled and it can also be used for mass production in the future.
作者
李依韦
朱思琪
宋美慧
代玉坤
LI Yi-wei;ZHU Si-qi;SONG Mei-hui;DAI Yu-kun(College of Life Science and Food,Inner Mongolia Minzu University,Tongliao 028043,China)
出处
《内蒙古民族大学学报（自然科学版）》
2021年第4期335-338,344,共5页
Journal of Inner Mongolia Minzu University：Natural Sciences
