应用形态学、生理生化和16S rRNA基因序列分析方法,鉴定了从腐烂蓝藻中分离得到的一株细菌,利用液态发酵法探讨了碳、氮源等对其发酵产蛋白酶的影响并研究了其部分酶学性质.结果表明,该菌可归入沙雷氏菌属,定名为Serratia marcescens SYBC YH,其最适碳源为果糖、葡萄糖、羽毛粉或玉米粉,最适氮源为玉米浆粉、酵母膏和牛肉膏；该菌还可以蓝藻为唯一氮源发酵产耐有机溶剂蛋白酶.该酶的最适温度为40℃,最适pH为7.0.%Morphological aspects, physiological and biochemical characters and 16 S rRNA sequence were utilized to identify the bacterium isolated from the decayed cyanobacteria in this study, and liquid state fermentation was utilized to evaluate the effect of carbon and nitrogen resources on its protease production. The data showed that the bacterium isolated was belonged to the genus Serratia designated as Serratia marcescens SYBC YH. The optimal carbon resource was fructose, glucose, feather powder, or powder of corn seed. The optimal nitrogen resource was corn steep powder, yeast extract or beef extract. The strain could produce protease by liquid state fermentation with cyanobacteria as sole nitrogen resource to produce organic solvent tolerant protease. The optimal catalytic temperature and pH was 40°C and 7. 0 respectively.
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