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中国精品科技期刊2020

无乳链球菌产CMP-唾液酸合成酶发酵培养基优化

孟可心, 高海燕, 曹蒙, 宋孟迪, 姜继凯, 曾洁

孟可心, 高海燕, 曹蒙, 宋孟迪, 姜继凯, 曾洁. 无乳链球菌产CMP-唾液酸合成酶发酵培养基优化[J]. 食品工业科技, 2019, 40(22): 138-143,150. DOI: 10.13386/j.issn1002-0306.2019.22.025
引用本文: 孟可心, 高海燕, 曹蒙, 宋孟迪, 姜继凯, 曾洁. 无乳链球菌产CMP-唾液酸合成酶发酵培养基优化[J]. 食品工业科技, 2019, 40(22): 138-143,150. DOI: 10.13386/j.issn1002-0306.2019.22.025
MENG Ke-xin, GAO Hai-yan, CAO Meng, SONG Meng-di, JIANG Ji-kai, ZENG Jie. Optimization Medium of CMP-sialic Acid Synthase Fermented by Streptococcus agalactiae[J]. Science and Technology of Food Industry, 2019, 40(22): 138-143,150. DOI: 10.13386/j.issn1002-0306.2019.22.025
Citation: MENG Ke-xin, GAO Hai-yan, CAO Meng, SONG Meng-di, JIANG Ji-kai, ZENG Jie. Optimization Medium of CMP-sialic Acid Synthase Fermented by Streptococcus agalactiae[J]. Science and Technology of Food Industry, 2019, 40(22): 138-143,150. DOI: 10.13386/j.issn1002-0306.2019.22.025

无乳链球菌产CMP-唾液酸合成酶发酵培养基优化

基金项目: 

新乡市科技创新发展专项项目(YDNJ16003)

河南省高校创新人才项目(16HASTIT015)

2018年度大学生"百农英才"创新项目(2018103)。

河南省科技创新杰出青年资助(174100510003)

详细信息
    作者简介:

    孟可心(1996-),女,硕士研究生,研究方向:粮油深加工与转化以及寡糖设计及生物活性研究,E-mail:mkx15736938616@163.com。

    通讯作者:

    高海燕(1973-),男,硕士,副教授,研究方向:粮油深加工与转化,E-mail:gaohaiyan127@163.com。

  • 中图分类号: TS201.2

Optimization Medium of CMP-sialic Acid Synthase Fermented by Streptococcus agalactiae

  • 摘要: 为获得低成本高酶活的产CMP-唾液酸合成酶(Cytidine 5'-monophosphate N-acetylneuraminic acid synthetase,NmCSS)培养基,对无乳链球菌(Streptococcus agalactiae)产CMP-唾液酸合成酶发酵生产培养基进行优化。通过单因素试验筛选发酵温度、碳源、氮源、pH,确定对NmCSS酶活具有明显影响的因子及水平值;采用响应面法(Box-Behnken)确定以氮源浓度、碳源浓度、pH为三个主要影响因子的最适条件。结果表明,当培养温度为34℃时,蔗糖浓度为0.10%,氮源浓度为2.50%,pH为7.5、Na2HPO4 2.5 g/L、NaCl 5.0 g/L时,NmCSS酶活为(5.895±0.005)×107 U/mol,较基础发酵培养基的酶活(0.507±0.002)×107 U/mol提高了10.627倍,显示出了良好的优化效果。响应面方法优化得到的低成本高酶活培养基为无乳链球菌产NmCSS及其应用奠定了基础。
    Abstract: To optimize the fermentation medium of CMP-sialic acid synthase(NmCSS)fermented by Streptococcus agalactiae with low cost and high enzyme activity,the ferment temperature,carbon source,nitrogen source and pH were selected by single factor experiment to determine the main factors and level values which had significant influence on the enzyme activity of NmCSS. Box-Behnken response surface design was used to determine the optimal concentration for nitrogen source,carbon source and pH of medium. The results showed that the enzyme activity of NmCSS could be up to(5.895±0.005)×107 U/mol when the temperature was 34 ℃,sucrose concentration was 0.10%,nitrogen source concentration was 2.50%,pH values was 7.5,Na2HPO4 was 2.5 g/L and NaCl was 5.0 g/L. After fermentation verification,the enzyme activity of NmCSS was 10.627 times higher than the enzyme activity of(0.507±0.002)×107 U/mol under basic fermentation medium conditions. The low cost and high enzyme activity medium were optimized by response surface method,which laid a foundation for the production and application of NmCSS from Streptococcus agalactiae.
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出版历程
  • 收稿日期:  2019-02-24
  • 网络出版日期:  2020-11-12
  • 刊出日期:  2019-11-14

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