摘要
对多种产柚苷酶菌株进行筛选,确定黑曲霉FFCC uv-11为发酵菌株,并进行发酵工艺优化,得到最佳条件为发酵时间120 h,接种量10%,培养基初始pH 6.0,碳源种类为柚皮苷,此条件下发酵酶活达到765.85 U/mL。研究热激对黑曲霉发酵产柚苷酶过程的影响,确定热激温度为35℃,热激时机为接种后30 h,热激时长为30 min,此条件下柚苷酶酶活可达970.90 U/mL,是未进行热激处理的1.27倍。
A variety of naringinase producing strains were screened, and Aspergillus niger FFCC UV-11 was selected as the fermentation strain. The optimal fermentation conditions were obtained as follows: fermentation time 120 h, inoculation amount 10%, initial pH 6.0, and naringin as the carbon source. Under the condition, the enzyme activity reached 765.85 U/mL. The effect of heat shock on the production of naringinase by Aspergillus niger was studied. When the heat shock time was 30 h after inoculation for 30 min at 35 ℃, the naringinase activity could reach 970.90 U/mL, which was 1.27 times higher than that without heat shock treatment.
作者
李坤峰
孙西同
李佥
石峰
徐杰
罗健
田晶
费旭
LI Kunfeng;SUN Xitong;LI Qian;SHI Feng;XU Jie;LUO Jian;TIAN Jing;FEI Xu(School of Biological Engineering,Dalian PolytechnicUniversity,Dalian 116034,China;Dalian Institute of Chemical Physics,Chinese Academy ofSciences,Dalian 116023,China;Laboratory Instrument Center,Dalian PolytechnicUniversity,Dalian 116034,China)
出处
《大连工业大学学报》
CAS
北大核心
2020年第1期12-15,共4页
Journal of Dalian Polytechnic University
基金
国家自然科学基金项目(31601411)
辽宁省教育厅科学研究项目(L2015045)
关键词
黑曲霉
柚苷酶
热激
发酵
Aspergillus niger
naringinase
heat-shock
fermentation
