摘要:本研究采用实验室保存的高产醋酸杆菌，通过比较不同种物质在高温下对醋酸杆菌中乙醇脱氢酶的热稳定性保护作用，最终得出四组同时对乙醇脱氢酶活性具有较明显保护作用的物质，包括：蔗糖、甘氨酸、赖氨酸、丙氨酸，同时并分别对它们的浓度作了优化筛选，结果为在浓度保持在蔗糖0.5mol/L、甘氨酸35mmol/L、赖氨酸25mmol/L、丙氨酸30mmol/L时，乙醇脱氢酶在55℃高温时具有最佳稳定性保护作用。最后，在此基础上通过复合稳定剂浓度的正交试验得出：蔗糖0.3mol/L、赖氨酸35mmol/L、甘氨酸35mmol/L和丙氨酸25mmol/L为最佳稳定剂组合。

关键词：醋酸杆菌；乙醇脱氢酶；热稳定剂

Abstract:In this study, the high-yield Acetobacter preserved in the laboratory was used. By investigating different kinds of material on the ADH activity under high-temperature stabilization to identify four kinds of material and to determine their concentration in the dosage of the best. The best single high-temperature stabilization factor were saccharose of 0.5mol/L , Glycine of 5mmol/L, lysine of 25mmol/L and alanine of 30mmol/L, the final results were that the concentration of saccharose 0.3mol/L,Glycine 35mmol/L, lysine 35mmol/L and alanine 25mmol/L had the best stability of alcohol dehydrogenase.

Keywords:  Acetobacter; ADH ; Thermal stabilization