NaCl对轮枝链霉菌产谷氨酰胺转胺酶的促进作用研究

为了提高轮枝链霉菌发酵生产谷氨酰胺转胺酶的产量,研究了3种无机盐(NaCl、MgCl₂、KCl)对发酵产酶的影响。研究表明0.5%MgCl₂、0.5%NaCl均可促进菌体产酶,其中添加NaCl后谷氨酰胺转胺酶酶活提高最为显著。SDS-PAGE图谱分析显示,在各取样点实验组谷氨酰胺转胺酶酶原和成熟酶的总量高于对照,而且实验组成熟酶的增加也比对照快,从而显示NaCl是通过促进酶原的分泌和谷氨酰胺转胺酶的成熟,从而提高酶活、提早产酶。对NaCl的添加量进行优化,表明NaCl的最适添加量为0.5%,在此条件下,与对照相比,酶活水平提高了12%以上,发酵终点提前了约15h。

Enhancement of Transglutaminase Production in Streptoverticillium mobaraensis as Achieved by Treatment with NaCl

The effects of three inorganic salts on the production of transglutaminase (TGase) in Streptoverticillium mobaraense were tested. It indicated that enzyme activity increased in the presence of 0.5% MgCl₂ or 0.5% NaCl compared with control, and 0.5% NaCl functioned better. The SDS-PAGE results showed that the total amount of pro-TGase and TGase in each sample points of experimental group was more than that of control group, and the increase of TGase of experimental group was faster than control. So NaCl had a significant effect on the TGase production by promoting the secretion of proenzyme (pro-TGase) and the maturation of TGase. Furthermore, the optimum addition of NaCl was 0.5% so that the TGase activity increased by more than 12%, and the fermentative period shortened 15 hours.