纳豆芽孢杆菌NY-1产蛋白酶酶学性质研究

›› 2010, Vol. 37 ›› Issue (12): 15-17.

• 动物营养与饲料科学 • Previous Articles Next Articles

Study on Characteristics of Protease from Bacillus subtilis natto NY-1

SUN Yan，WANG Jia-qi，XI Xiao-qi，BU Deng-pan，PENG Hua,WEI Hong-yang，ZHOU Ling-yun

(State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193,China)

Received:1900-01-01 Revised:1900-01-01 Online:2010-12-20 Published:2010-12-20
Contact: WANG Jia-qi

Abstract

Abstract: To study the characteristics of the protease from Bacillus subtilis natto NY-1 strain, crude protease liquid was obtained by culturing strain in liquid medium, and the activity of protease was assayed after different treatment conditions. The results showed that the optimum temperature and the optimum pH were 65 ℃ and 9.0, respectively; it is found that the protease was stable at 45 ℃, and between pH 8.0 to 9.0. The protease was activated by Mn²⁺ and Zn²⁺, as well as inhibited by Fe²⁺,Cu²⁺ and Mg²⁺.

Key words: Bacillus subtilis natto; protease; characteristics

CLC Number:

S816.79

SUN Yan;WANG Jia-qi;XI Xiao-qi;BU Deng-pan;PENG Hua;WEI Hong-yang;ZHOU Ling-yun. Study on Characteristics of Protease from Bacillus subtilis natto NY-1[J]. , 2010, 37(12): 15-17.

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Study on Characteristics of Protease from Bacillus subtilis natto NY-1

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