利用Bacillus subtilis TF-141 發酵經NaOH前處理香菇柄所生產幾丁質脢之分離純化及其應用

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題名:	利用Bacillus subtilis TF-141 發酵經NaOH前處理香菇柄所生產幾丁質脢之分離純化及其應用 The Purification and Application of Chitinases Produced from NaOH Pretreaded Shiitate Stipe by Bacillus Subtilis TF-141
作者:	張文智 Chang, Wen-Chih Chang, W. C. (行政院國家科學委員會) (東方技術學院食品科技系)
關鍵詞:	香菇柄;Bacillus subtilis;幾丁質.;幾丁寡醣;臍帶血
日期:	2006
上傳時間:	2009-07-22 09:42:38 (UTC+8)
摘要:	從台灣南部溫泉中篩選到能以香菇柄粉為主要營養源的菌株 Bacillus subtilis TF-141，以0.3% NaOH 前處理香菇柄粉、0.1% K2HPO4、0.05% MgSO4‧7H2O 為培養基，接種B. subtilis TF-141 之菌株，於 50°. 培養1 天，發現具有高耐熱性幾丁質. (熱安定為 70-80°.) 活性。幾丁質.，一種能將幾丁質分解成低分子寡醣之酵素，廣存於微生物，被發表之幾丁質.生產菌係使用懸態幾丁質或幾丁質作為碳源。唯於商業化之立場而言，便宜且具耐熱性之幾丁質. 將更受矚目於用來生產幾丁寡醣。若能利用廉價之香菇柄作為生產幾丁質.之碳源，則能增加此農業上副產物之經濟價值。所擬探討的因子包括最適反應酸鹼值、最適反應溫度、酸鹼安定性、熱安定性、半衰期等，並利用HPLC 分析所得寡醣產物之變化。N-乙醯幾丁六醣和幾丁六醣具有增強免疫功能，然而其製備成本過高，無法實際應用。將來利用TF-141 幾丁質.水解所得之N-乙醯幾丁寡醣混合液，開發可刺激臍帶血中單核細胞增生的新免疫療法。簡而言之，本計畫之目的為： 1. 利用廉價之NaOH 前處理香菇柄經由B. subtilis TF-141 發酵生產耐熱性幾丁質.。 2. 建立最適生產幾丁寡醣之條件與方法。 3. 開發可刺激臍帶血中單核細胞增生的新免疫療法。 4. 提升國內生物性農業技術，並提供產業界研發更經濟有效幾丁寡醣之製程。The present invention relates to a bacteriostatic composition and method for the preparation. Shiitake mushroom stems are collected, and then treated with grinding and drying. The dehydrated shiitake mushroom stems are heated after treating with alkali solution. The heated solution is collected and adjusted to pH 7 with acid solution. A composition with the inhibition effects to fungi and bacteria is therefore obtained. The invented composition possesses bacteriostatic effect and could be used as natural agricultural chemicals, preservatives, and even used in the therapy of athlete’s foot. The invention utilizes the waste solution from the chitin preparation using shiitake mushroom stems, and the environmental problem could be solved. Besides, since shiitake mushroom stems fiber provides 20-30% weight in shiitake mushroom and is not palatable for human consumption, large amounts of stems are processed as wastes. Certain market competitive advantages could be obtained owing to the low manufacturing cost, simple procedure, and high productivity.
顯示於類別:	[餐飲管理系] 國科會計畫

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