氯过氧化物酶发酵相关指标及其关联性分析

通过考察氯过氧化物酶(CPO)发酵相关参数的动力学特征,探究酶产量与参数之间的关联性。结果表明:CPO发酵过程中慢速C源麦芽糖比葡萄糖更有利于调控CPO的稳定合成,前者CPO最高比酶活(179.50 U/m L)比后者(135 U/m L)高出44.5 U/m L,而且产酶高峰期延迟1~2 d;发酵过程p H波动与C源消耗速率密切相关,且对CPO合成具有明显的指标性作用。通过生物量曲线及糖消耗曲线与产酶特征对比判断,菌株合成CPO为中期合成类型。副产物黑色素是菌体成熟时期的一种次生代谢物质,与酶的生物合成存在时间上的同步性。控制C源基质和p H对提高CPO稳定化生产具有一定成效。

Correlation of fermentation parameters in chloroperoxidase production

We correlated fermentation parameters of chloroperoxidase （ CPO） fermentation to study the relationship between enzyme yield and the parameters.The experimental results show that maltose, a slow carbon source,is more conducive to control CPO synthesis than glucose in the CPO fermentation process. CPO concentrations reach 179.50 U/mL, when maltose is used, higher than that of glucose （ 135 U/mL） . The fluctuation of pH is closely related to carbon consumption.Based on the pattern of growth,glucose consumption and enzymatic production,CPO synthesis is parallel to growth.The black pigment is a by-product in the secondary metabolism, indicating of the maturation period of the cell,and it is parallel to enzyme synthesis.Carbon source matrix and pH in fermentation have effect on CPO production.