普鲁兰酶产生菌的筛选及其酶学性质的研究的中期报告.docxVIP

普鲁兰酶产生菌的筛选及其酶学性质的研究的中期报告 摘要： 本研究旨在筛选并鉴定能够产生普鲁兰酶的菌株，并对其酶学性质进行初步研究。通过对土样品的采集和菌落的筛选，最终筛选出一株能够产生普鲁兰酶的菌株，经16S rDNA序列分析鉴定为微球菌属（Micrococcus）菌株。利用普鲁兰蓝为底物对该菌株的酶学特性进行了探究，结果表明，该酶的最适pH为8.0，在37℃下稳定性较好，酶的反应速率与底物浓度之间呈现典型的米氏动力学特征。该结果为进一步研究普鲁兰酶的应用及生产提供了参考。 关键词：普鲁兰酶；菌株筛选；酶学性质；微球菌属 Abstract: The aim of this study was to screen and identify strains capable of producing prulase, and to preliminarily study their enzymatic properties. Through the collection of soil samples and the screening of colonies, a strain capable of producing prulase was finally screened out, which was identified as a Micrococcus sp. strain by 16S rDNA sequence analysis. The enzymatic properties of the strain were investigated using prussian blue as the substrate. The results showed that the optimal pH of the enzyme was 8.0, and it was stable at 37°C. The reaction rate of the enzyme showed typical Michaelis-Menten kinetics with substrate concentration. The results provide a reference for further research on the application and production of prulase. Keywords: prulase; strain screening; enzymatic properties; Micrococcus sp.