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打破酿酒酵母 A11 中的酸性蛋白酶基因可提高其淀粉水解活性和稳定性以及海藻糖的积累。

Disruption of the acid protease gene in Saccharomycopsis fibuligera A11 enhances amylolytic activity and stability as well as trehalose accumulation.

机构信息

Unesco Chinese Center of Marine Biotechnology, Ocean University of China, Yushan Road, No. 5, Qingdao, Shandong 266003, China.

出版信息

Enzyme Microb Technol. 2011 Jun 10;49(1):88-93. doi: 10.1016/j.enzmictec.2011.03.003. Epub 2011 Mar 16.

Abstract

The acid protease gene in Saccharomycopsis fibuligera A11 was disrupted by integrating the HPT (hygromycin B phosphotransferase) gene into ORF (Open Reading Frame) of the acid protease gene. The mutant 12 obtained could grow in the medium containing hygromycin. No clear zone formed by the mutant grown on the plate containing milk protein was observed whereas a big clear zone formed by the strain A11 was detected. The acid protease and amylases activities produced by the mutant within 3 days were 0.89 U/ml and 424.7 U/ml, respectively while those produced by the strain A11 were 13.5 U/ml and 259.9 U/ml, respectively. The amylases preparations produced by the mutant 12 and the strain A11 kept 88.8% and 45.5% of amylase activity, respectively after they were incubated at 37°C for two days. Trehalose amount accumulated in the mutant cells was 28.3% (w/w) while that accumulated in the cells of S. fibuligera A11 was 23.6 (w/w).

摘要

在纤维侧耳酵母 A11 中,通过将 HPT(潮霉素 B 磷酸转移酶)基因整合到酸性蛋白酶基因的 ORF(开放阅读框)中,破坏了酸性蛋白酶基因。获得的突变体 12 可以在含有潮霉素的培养基中生长。在含有牛奶蛋白的平板上生长的突变体没有形成清晰的区域,而 A11 菌株则形成了一个大的清晰区域。突变体在 3 天内产生的酸性蛋白酶和淀粉酶活性分别为 0.89 U/ml 和 424.7 U/ml,而 A11 菌株产生的活性分别为 13.5 U/ml 和 259.9 U/ml。突变体 12 和 A11 产生的淀粉酶制剂在 37°C 孵育两天后分别保持 88.8%和 45.5%的淀粉酶活性。突变体细胞中积累的海藻糖量为 28.3%(w/w),而 S. fibuligera A11 细胞中积累的海藻糖量为 23.6%(w/w)。

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