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中文摘要：
通过PCR扩增软化芽孢杆菌α-环糊精葡萄糖基转移酶基因,将基因片段克隆到大肠杆菌-枯草杆菌穿梭载体pGJ103中,转化枯草杆菌WB600得基因工程菌进行外源表达。在1.5%的麦芽糖初始发酵培养基上摇瓶培养,48 h后重组枯草杆菌产酶活性为6.1U/ml。通过单因素分析和响应面分析对重组枯草杆菌产CGT酶摇瓶发酵条件进行优化。分析得到培养基关键组分麦芽糖,玉米淀粉和酵母粉三者最佳浓度分别为：15.5g/L,13g/L和20g/L。在此条件下,摇瓶培养36h后α-CGT酶活性为17.6U/m l,5L罐分批发酵30h后酶活达到20U/ml（水解活性为1.4×104IU/ml）。
英文摘要：
The α-cgt gene was obtained from Paenibacillus macerans by PCR,and then it was cloned into Escherichia coli-Bacillus subtilis shuttle vector pGJ103 and transformed into B.subtilis WB600.After cultivation for 48 h with shake flask in 1.5% maltose initial medium,the α-CGTase activity of recombinant B.subtilis was 6.1U/ml.In addition,the experiment optimized the culture conditions of the recombinant B.subtilis strain in shaking flask by means of a single factor synthesis and Box-Behnken design（BBD）.The analysis predicted the concentrations of maltose,corn starch and yeast extract were at 15 g/L,13 g/L,and 20 g/L,respectively.In this condition,the experimental result of 17.6 U/ml could be obtained when the cells were cultured for 36 h in shaking flasks.The CGTase activity reached 20 U/ml at 30 h of culture in a 5 L bioreactor（hydrolysis activity was 1.4×104 IU/ml）.
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