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《Journal of Beijing University of Chemical Technology(Natural Science Edition)》 2006-03
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Study of microorganism protein and mechanism in solid state fermentation with periodical dynamic changes of air

FU Xiao-guo~(1,2) CHEN Hong-zhang~2 LI Hong-qiang~2 MA Run-yu~1(1.Key Laboratory of Science and Technology of Controllable Chemical Reactions, Ministry of Education,Beijing University of Chemical Technology,Beijing 100029,China;2.State Key Laboratory of Biochemical Engineering,Institute of Process Engineering,Chinese Academy of Sciences,Beijing 100080,China)  
The effect of varying the extraction and purification conditions for the microorganism protein obtained from solid state fermentation and the effect of periodical dynamic changes of air on the protein have been studied.The mechanism of solid-state fermentation with periodical dynamic changes of air is also discussed. The results show that when Tris-HCl buffer was added to the solid-state fermentation system,the maximum amount of intracellular protein.The recovery ratio of FPA activity is 83.6%,while the recovery ratio of CMCase activity is 67%.Compared with static solid state fermentation,periodic dynamic changes of air afford a higher protein mass;from ca.1?g of fermentation microorganism,5.3?mg of intracellular protein(an increase of 34.6%) and 9.09?mg of extracellular protein(an increase of 17.8%) were obtained on the sixth day of the fermentation.The FPA enzyme activity and CMCase enzyme activity of the extracellular protein are 1.739?μmol/s and 109.592?μmol/s respectively,which represent increases of 60.1% and 21.2% over the corresponding values for static solid state fermentation.The FPA enzyme activity and CMCase enzyme activity of the intracellular protein are 0.245?μmol/s and 6.392?μmol/s respectively,which represent decreases of 22.2% and 38.7% over the corresponding values for static solid state fermentation.The enzyme activity of the microorganism extracellular protein in solid-state fermentation with periodic dynamic changes of air on the fifth dayis nearly equal to that on the sixth day without periodic dynamic changes of air,so that the period of fermentation can be shortened.The SDS-PAGE experiments suggest that pulsating air pressure stimulation leads to a decrease in the amount of protein component with relative molecule mass of about 80400,and an increase in the amount of the the protein component with relative molecular mass of about 28520.
【Fund】: 国家“973”计划(2004CB719700);; 中国科学院知识创新工程重点方向性项目(KJCX2-SW-206);; 国家“863”计划(2003AA514203)
【CateGory Index】: Q935
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