宇佐美曲霉L336酸性蛋白酶发酵过程动力学研究.PDF

27 2 　　　　　 () V ol. 27№ . 2 2000 3 Journal of Zhejiang University( Sciences Edition) Mar. 2000 : 1008- 9497(2000) 02- 0184- 04 336 L 李永泉 (, 310028) 　: 宇佐美曲霉栗色变种 L336是 一株高产酸性蛋白酶的生产菌,采用转置培养 ,对其发酵过程的 一些动力学特点进行了研究,结果表明,酸性蛋白酶是细胞利用内源营养从头合成的,属于非生长关联 型; 腺嘌呤是菌体生长的生长因子,代谢类似物对酶合成产生较大的抑制;而蛋白胨是酶合成的诱导因 子,发酵液溶氧水平较大地影响酶合成能力. 本研究为其工业发酵工艺的构建提供了理论依据. 　　: 宇佐美曲霉 L336; 酸性蛋白酶; 发酵动力学 : Q815　　　: A LI Yong-q an(College of L if e S cience , Zh ej iang Un iv ersity , H angz hou 310028, Ch ina ) Kinetic studies on acid protease fermentation process of Asp erg ill us us amii L336. Jo rnal of Zhejiang University( Sciences Edition) , 2000, 27(2): 184～ 187 Abstract: A sp erg illus usam ii L336 can prod ce high yield acid protease. By replacement c lt re method, some kinetic characters of its fermentation process w ere st died. The time co rse of this process - - , manifests a distinct feat re w hich belongs to the type non grow th associated prod ct formation and the acid protease prod cing activity emerges when grow th is ceased d e to the exha stion of adenine-gro p grow th s bstance. The enzyme synth esis will be interr pted by inhibitors s ch as 8-azag anine and 8- , . azaadenine and will be increased by increasing oxygen concerntration in fermental liq id These facts . ill st rated the De Novo syntheses of the enzyme protein The effect of peptone in ind cing the enzyme is m ch more remarkable, protei