摘要
以一株分离自亚麻温水沤麻液的β-甘露聚糖酶高产菌株地衣芽孢杆菌HDYM-04为供试菌株,在摇瓶水平对碳源种类进行筛选及优化。结果显示:魔芋粉为最佳碳源,适宜的使用量为1%;葡萄糖次之,其最佳使用量为0.5%;以面粉为碳源,酶活力很低。当以魔芋粉为底物时,其最佳产酶时间为24 h,β-甘露聚糖酶最高酶活力值为(695.84±23.42)U/m L,表明魔芋粉具有良好的诱导产酶作用。此外,正交试验确定混合碳源发酵最佳组合为:0.5%葡萄糖和1%魔芋粉,其最高酶活力可达(789.07±12.34)U/m L,较未优化且仅加入1%魔芋粉时提高13.35%。该研究优化了地衣芽孢杆菌HDYM-04在摇瓶水平生产β-甘露聚糖酶的发酵条件,提高了β-甘露聚糖酶产量,为菌株HDYM-04的进一步研究及工业化应用提供了理论基础。
Bacillus licheniform is HDYM-04 is a strain with high yield β-mannanase which was isolated from flax retting water. Carbon sources were screened, and fermentation conditions in the shake flasks were optimized. Among the tested carbon sources, konjac flour was the best one with optimal concentration at 1% for β-mannanase production, followed by glucose with the best optimal concentration at 0.5%. In contrast, flour was not suitable for carbon sources forβ-mannanase production. When the konjac flour was used, the best time for fermentation was at 24 h, and the highest activity of β-mannanase was（695.84 ± 23.42） U/m L, suggesting that the konjac flour had the best effect on the induction of β-mannanase production. At the same time, optimal combination of those carbon sources which were studied above was confirmed by orthogonal test in the fermentation. The conclusion was that the best concentration of glucose and konjac flour was 0.5% and 1% respectively. In this study, we optimized the fermentation conditions of production of β-mannanase by Bacillus licheniform is HDYM-04 and improved the β-mannanase yield in shake flask levels, which lays a foundation for the industrial application of the HDYM-04 and and provides a practical guidance for further research of this strain.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第10期107-114,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31270534)
国家自然科学基金青年科学基金项目(31300355)
关键词
Β-甘露聚糖酶
碳源优化
地衣芽孢杆菌
发酵
β-mannanase
optimization of carbon sources
Bacillus licheniformis
konjac flour
