【摘要】 为了初步得出溶壁微球菌发酵生产过氧化氢酶的条件 ,采用摇瓶发酵的方法 ,测定了菌体浓度、过氧化氢酶活性、pH和发酵时间的关系 .结果表明 ,过氧化氢酶的活性随着菌体浓度的增加而增加 ;发酵 12h后 ,细菌生长处于稳定期后 ,过氧化氢酶的活力也接近最大 ;pH在细菌的对数生长期增加较快 ,而在稳定期后 pH仍不断增加 .发酵 12h收获菌体浓度为 1.3mg/mL ,相当于酶浓度为 2 92u/mL更多还原

【Abstract】 The changes of the concentration of bacteria, pH and the activity of catalase along with the fermentation have been studied to understand the best fermentation conditions of micrococcus lysodeikticus to produce catalase. The results showed that the growth of bacteria reached the stable period and the activity of catalase almost rised to the highest after fermenting for 12 hours; The activity of catalase in the culture are correlated to the concentration of bacteria. However, the pH continued to rise slower after fermenting for 12 hours. It is concluded it is high time to harvest the bacteria when fermenting for 12 hours.更多还原