果胶酶产生菌的分离及其产酶条件研究

目的]从自然界寻求高效的果胶酶生产菌株，减少生产成本，使发酵产生的果胶酶直接应用于果汁、果酒等的澄清中。方法]从富含果肢质的土壤及腐烂水果中采集样品，筛选出2株产酶活性相对较高的菌株，并对其最佳培养时间、培养温度、最适vH以及最适接种量等酶学性质进行初步研究。结果]确定了2个茵株的最佳培养条件：A1在28qc。pH7．0，接种量幻％，发酵周期48h时产酶最高，具有较强的分解果胶质的能力；A2在31℃，pH7．0，接种量30％，发酵周期60h时产酶最高，具有较强的分解果胶质的能力。结论]茼株A1生长繁殖周期较短，具快速的生长期，同时生长的外界环境易于获得，但产酶效益较低，酶学曲线波动较大，稳定性差；A2吴长的生长期，所需培莽温度也较高，培养条件有些难度，但产酶效益较高，总体酶学曲线稳定性较好，具长的稳定期。

Separation of Pectinase Producer and Study on Its Pectinase-producing Condition

Objective]The purpose was to find efficient pectinase producer from the nature world,reduce production cost and make the pectinase produced from fermentation be applied to clarify fruit juice and fruit wine directly.Method]The samples were collected from soil rich in pectic substance and rotten fruit,2 strains with relatively higher enzyme-producing activity were screened out and their zymologic properties of optimum culture time,culture temperature,optimum pH and optimum innoculation amount were studied ...