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《Genomics and Applied Biology》 2012-05
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Study on Isolation and Identification of a Bacillus Strain Producing Normal Temperature Glucomannase and Fermentation Conditions for Enzyme Production

Xu Jian 1,2,3 Sun Xuezhe 1,2,3 Chen Qiang 1,2,3 Pang Zongwen 1,2 Song Xianchong 1,2,3 Zhang Jie 4 Luo Di 4 Li Youzhi 1,2,3 1 State Key Laboratory of Conservation and Utilization of Subtropical Agro-bioresources, Nanning, 530005; 2 College of Life Science and Technology of Guangxi University, Nanning, 530005; 3 State key Laboratory of Microbial and Plant Genetic Engineering of Guangxi University, Nanning, 530005; 4 Guilin Welpont Biotechnology Co. Ltd, Guilin, 541004  
A bacterial strain degrading raw konjac flour, numbered LS-6, was isolated from waste konjac residues on the isolation media plate with raw konjac flour as a single carbon source. By analyses of 16S rDNA sequence, and physiological and biochemical characteristics, LS-6 was identified as Bacillus subtilis. As a result of analyses of extra and intra cellular glucomannanase, the glucomannase produced by LS-6 belongs to the extracellular enzyme. The optimum components for production of the glucomannase by this strain were 1% raw konjac flour as carbon source, 0.5% Yeast extract as nitrogen source, 0.5% NaCl, initial pH 6.0 for the medium, and that the optimum fermentation conditions was for 48 h at 25℃ at 200 r/min. Analysis from high performance liquid chromatography indicated that major enzymatic products of raw konjac flour by crude glucomannanase produced by fermentation with LS-6 included glucose and mannose. The isolation of LS-6 lays a foundation for further cloning of room-temperature glucomannanase as well as construction of engineering bacteria producing the enzyme.
【Fund】: 国家科技部科技人员服务企业行动项目“酶工程法生产魔芋甘露低聚糖产业化科技服务示范(编号:2009GJE10020)”资助
【CateGory Index】: TQ925
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