姚晓瑞宁,高飞飞,王斌,肖婧,史学伟

• 1:石河子大学食品学院
• 2:石河子大学信息科学与技术学院

摘要(Abstract)：

氨基甲酸乙酯(EC)是一种强致癌物,近年来引起了广泛关注,研究通过筛选得到一株能降解氨基甲酸乙酯的酵母菌;通过形态学分析和ITS序列比对确定为Pichia fermentans酵母菌,再改用同一成分的液体培养基进行培养,经过离心和细胞破碎,得到粗酶液,测定酶活,通过对温度、pH、接种量的调节,得到最优产酶条件为pH 7左右,温度28℃,接种量2.5%。对酶学性质进行分析,得到该酶的最适pH为6~7,最适温度为30℃,在此温度下酶活性稳定,Fe~(2+)对此酶激活作用明显。

关键词(KeyWords)： 酵母菌;氨基甲酸乙酯降解酶;酶活

Abstract:

Keywords:

基金项目(Foundation): 高层次人才科研启动资金专项(RCZX201526);; 科技攻关项目(2016AD024);; 科技和金融结合财政贴息类项目(2016TX49)

作者(Author): 姚晓瑞宁,高飞飞,王斌,肖婧,史学伟

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