Isolation, identification and enzymology properties of an agarase-producing strain

LIU Xing-kai; ZHU Dan; ZHOU Xin; FANG Ling; GUO Shuang; GUO Rui; CHENG Fan-sheng

doi:10.13386/j.issn1002-0306.2017.19.019

LIU Xing-kai, ZHU Dan, ZHOU Xin, FANG Ling, GUO Shuang, GUO Rui, CHENG Fan-sheng. Isolation, identification and enzymology properties of an agarase-producing strain[J]. Science and Technology of Food Industry, 2017, (19): 100-104. DOI: 10.13386/j.issn1002-0306.2017.19.019

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Isolation, identification and enzymology properties of an agarase-producing strain

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An agar-decomposing strain was isolated from Qingdao offshore deposits. The optimal fermentation time was 26 h, transparent zones appeared after staining with lugol 's iodine. The bacteria was gram-negative and classified in the genus Acinetobacter, named as Acinetobacter sp.LXK.By studying the primary properties of agarase and study showed that: the optimal p H and temperature for enzymolysis were p H8.0 and 40 ℃ respectively, the optimum concentration of substrate was 0.5%, the enzyme was activate by K⁺, Ca² +and inhabited by Fe⁽2+）, Mn^（2+）, Ba^（2+）.

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Isolation, identification and enzymology properties of an agarase-producing strain

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