Streptomyces rimosus在液態及固態培養時生產蛋白酶及澱粉酶   全文下載

Streptomyces rimosus在液態及固態培養時生產蛋白酶及澱粉酶

Streptomyce rimosus TM-55在液態培養時，12小時後即可檢出蛋白?活性而在培養166小時最高值；而在固態培養時，則需24小時方可測出蛋白活性和培養232小時後可得最高活性。而在液態培養時，澱粉?可在6小時後測出，而在培養後48小時可達最大活性，但在固態培養時，則需24小時方可測得，而在培養後180小時可得最大活性。每克澱粉基質在液態培養時分別可得17.4和691.3單位蛋白?和澱粉?；而在固態培養時則分別可得26.7和2,642.7單位酵素活性。α-澱粉?為主要之澱粉?，而葡萄糖澱粉?和去分支活性則為次要澱粉?。兩種培養方式所得之澱粉?和蛋白?之最適反應pH介於6和7，最適反應溫度介於35和45℃。以固態培養所得之酵素其對pH及溫度之穩定性大於液態培養所得。"

The protease activity of Streptomyces rimosus TM-55 was first detected after 12 h of growth in submerged cultivation, and this activity peaked after 166 h of incubation. In solid state cultivation, protease was first secreted at 24 h, with the secretion peaking at 232 h. Amylase activity could be detected after 6 h in submerged cultivation, and it afterwards peaked after 48 h of incubation. In solid state cultivation, it began to be secreted at 24 h, and this secretion peaked after 180 h. Each gram of starch yielded 17.4 and 691.3 units of protease and amylase in submerged cultivation, respectively; whereas the values were 26.7 and 2,642.7 units in solid state cultivation. α-Amylase was the major amylase in both cultivation methods, and glucosmylase and debranching activity were minor components. Protease and amylase produced with both cultivation methods had a similar optimal pH, between 6.0 and 7.0, and optimal temperature, between 35 and 45℃. The enzyme activities produced in solid state cultivation were more stable with pH and temperature changes than those produced in submerged cultivation.