中文摘要：

通过对链霉菌STK-203进行自然选育，挑选出5种不同菌落形态的单菌落。摇瓶发酵培养48h后检测发酵液中的谷氨酰胺转胺酶的活性、残余氨基氮含量、残余甘油含量、菌种生物量等4种生理指标。结果表明，编号为Ⅰ即馒头型的单菌落的酶活最高，高达5．84U／mL，其残余甘油含量为0．071g／L，残余氨基氮含量为1．48g／L，菌体浓度为36．01％。根据菌落形态和产酶的相关性，为产谷氨酰胺转胺酶的链霉菌STK-203菌株的选育和生产提供了一种简便有效的方法。

英文摘要：

Five colonies of different morphologies of Streptomyces STK-203 were obtained by natural selection. Microbial transglutaminase （MTG） activity, residual nitrogen content, residual glycerine content and cell concentration by shaking-flask fermentation trials were measured. Results showed that the MTG activity of NO. 1 of morphology was the highest, up to 5.84 U/mL. Its residual glycerine content was 0. 071 g/L, and its residual nitrogen content was 1.48 g/L, and its cell concentration was 36. 01%. The relationship of MTG activity and colonial morphology has provided a simple method to screen transglutaminase strains of Streptomyces STK-203.