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气体周期性刺激对气体双动态固态发酵(GDD-SSF)中关键酶活性的影响

Effects of gas periodic stimulation on key enzyme activity in gas double-dynamic solid state fermentation (GDD-SSF).

作者信息

Chen Hongzhang, Shao Meixue, Li Hongqiang

机构信息

State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Beijing 100190, China.

State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China.

出版信息

Enzyme Microb Technol. 2014 Mar 5;56:35-9. doi: 10.1016/j.enzmictec.2013.12.015. Epub 2013 Dec 31.

Abstract

The heat and mass transfer have been proved to be the important factors in air pressure pulsation for cellulase production. However, as process of enzyme secretion, the cellulase formation has not been studied in the view of microorganism metabolism and metabolic key enzyme activity under air pressure pulsation condition. Two fermentation methods in ATPase activity, cellulase productivity, weight lose rate and membrane permeability were systematically compared. Results indicated that gas double-dynamic solid state fermentation had no obviously effect on cell membrane permeability. However, the relation between ATPase activity and weight loss rate was linearly dependent with r=0.9784. Meanwhile, the results also implied that gas periodic stimulation had apparently strengthened microbial metabolism through increasing ATPase activity during gas double-dynamic solid state fermentation, resulting in motivating the production of cellulase by Trichoderma reesei YG3. Therefore, the increase of ATPase activity would be another crucial factor to strengthen fermentation process for cellulase production under gas double-dynamic solid state fermentation.

摘要

传热传质已被证明是纤维素酶生产中气压脉动的重要因素。然而,作为酶分泌过程,尚未从气压脉动条件下微生物代谢和代谢关键酶活性的角度研究纤维素酶的形成。系统比较了两种发酵方法在ATP酶活性、纤维素酶生产率、失重率和膜通透性方面的情况。结果表明,气体双动态固态发酵对细胞膜通透性没有明显影响。然而,ATP酶活性与失重率之间呈线性相关,r = 0.9784。同时,结果还表明,在气体双动态固态发酵过程中,气体周期性刺激通过增加ATP酶活性明显增强了微生物代谢,从而促进了里氏木霉YG3纤维素酶的产生。因此,ATP酶活性的提高将是气体双动态固态发酵强化纤维素酶生产发酵过程的另一个关键因素。

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