中文摘要：

研究了不同氮源对苏云金芽胞杆菌（Bt）BRC-HZP7菌株产几丁质酶活力的影响.结果表明：在不添加几丁质的LB培养基和牛肉膏培养基中,菌株都能合成几丁质酶,最高酶活力分别为1368.72、103.39 U;在含2%（质量分数）几丁质的产酶培养基中添加酪蛋白,能有效提高产酶活力,最高酶活力为563.57 U;在产酶培养基中分别添加质量分数为1%的谷氨酰胺、天门冬酰胺、脯氨酸、甲硫氨酸4种氨基酸,产酶活力与对照组相比都大大下降,最高酶活力较对照分别下降了32.5%、33.7%、80.6%、82.6%,故推断氨基酸可抑制Bt合成几丁质酶.

英文摘要：

Effects of nitrogen sources on the chitinase synthetized by Bacillus thuringiensis were studied in shake flasks.The results showed that the chitinase activity in LB medium was higher than that in nutrient broth medium,with the highest enzyme activity of 1368.72 and 103.39 U,respectively.The enzyme exhibited higher activity in enzyme production medium added with 1% casein.When adding four kinds of amino acids（glutamine,asparagine,proline,methionine）,the chitinase activities decreased by 32.5%,33.7%,80.6% and 82.6% compared to the control,respectively.