黑曲霉液态发酵生产果胶酶的工艺条件初探  

Primary study on pectinase processing condition by liquid-state fermentation with Aspergillus niger

作　　者：卫春会[1] 杨辉[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西咸阳712081

出　　处：《中国酿造》2005年第4期25-27,共3页China Brewing

摘　　要：选用鲜苹果渣为碳源,通过试验探索了黑曲霉液态发酵生产果胶酶的工艺条件。确定最适发酵培养基的组成为:麸皮2.5g,鲜苹果渣1.5g,硫酸铵1.0g,K2HPO4 0.05g,KCl0.025g,MgSO4·7H2O0.025g,Na2SO4 0.025g,FeSO4·7H2O微量,蒸馏水50mL;最佳发酵条件为:发酵时间5d,发酵温度30℃,起始pH2.0,接种量2.0%,装瓶量50mL,在250mL三角瓶中进行摇床振荡培养,最终果胶酶平均酶比活力达到37.91U/mL。Pectinase processing condition by liquid-state fermentation with Aspergillus niger as strain and fresh apple residue as carbon source were studied. The optimum compositions of medium were: wheat bran 2.5 g, fresh apple residue 1.5 g, (NH4)2SO4 1.0 g, K2HPO4 0.05 g, KCl 0.025 g, MgSO4·7H2O 0.025 g, Na2SO4 0.025 g, FeSO4·7H2O a little only and distilled water 50 mL. And the optimum conditions for fermentation were as follows, fermentation time 5 d, temperature 30℃, beginning pH: 2.0; inoculum 2.0%, volume of medium placed in 250 mL triangle flask 50 mL. Under those conditions, the average enzymatic activity of pectinase reached 37.91 U/mL.

关 键 词：黑曲霉 果胶酶 液态发酵 工艺条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]