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中国精品科技期刊2020

上海临港海域产蛋白酶海洋细菌的筛选及鉴定

上海临港海域产蛋白酶海洋细菌的筛选及鉴定[J]. 食品工业科技, 2013, (03): 192-197. DOI: 10.13386/j.issn1002-0306.2013.03.026
引用本文: 上海临港海域产蛋白酶海洋细菌的筛选及鉴定[J]. 食品工业科技, 2013, (03): 192-197. DOI: 10.13386/j.issn1002-0306.2013.03.026
Isolation and identification of protease-producing marine bacteria from Shanghai Lingang sea area[J]. Science and Technology of Food Industry, 2013, (03): 192-197. DOI: 10.13386/j.issn1002-0306.2013.03.026
Citation: Isolation and identification of protease-producing marine bacteria from Shanghai Lingang sea area[J]. Science and Technology of Food Industry, 2013, (03): 192-197. DOI: 10.13386/j.issn1002-0306.2013.03.026

上海临港海域产蛋白酶海洋细菌的筛选及鉴定

基金项目: 

上海市科委工程中心建设(11DZ2280300); 上海市教育委员会重点学科建设项目(J50704); NOVENIA项目;

详细信息
  • 中图分类号: TQ925

Isolation and identification of protease-producing marine bacteria from Shanghai Lingang sea area

  • 摘要: 从上海临港海域采集海水及海泥样品,分离得到170株海洋细菌,经酪蛋白点种法初筛及福林酚显色法复筛筛选到一株高产蛋白酶菌株SE2011。通过形态学观察、生理生化鉴定及16SrDNA鉴定和系统发育分析,鉴定为鳗利斯顿氏菌。生长特性研究表明,该菌在15~30℃范围内生长良好,最适生长温度为30℃;生长盐度范围为0~7%(W/V),最适生长盐度为1%(W/V)。酶学性质研究表明,该菌所产蛋白酶在30~90℃范围内有活性,最适温度为55℃;在pH6.0~10.0之间有活性,最适pH为8.0,属碱性蛋白酶范畴。 
    Abstract: 170 marine bacterial strains were isolated from marine samples including seawater and sediment of Lingang sea area, Shanghai.The high protease-producing strain SE2011 was obtained by testing proteolysis zone in casein plates and Folin- phenol assay. Based on morphological characteristics, physiological and biochemical identification, 16S rDNA sequence and phylogenetic analysis, the isolate SE2011 was classified as Listonella anguillarum.Growth characteristics indicated that this strain growed well from 15℃ to 30℃, the optimum growth temperature was 30℃.And it maintained its growth ranging from 0 to 7% ( W/V) NaCl, the best salinity of growth was 1% ( W/V) NaCl. Enzymatic properties indicated that this protease showed activity from 30℃ to 90℃, the optimum was at 55℃.The optimum pH for the enzyme was 8.0 which proved it to be alkaline protese and it had activity over a broad range of pH6.0~10.0.
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出版历程
  • 收稿日期:  2012-08-12

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