少孢根霉固态发酵β-葡萄糖酶关键单元优化研究  

Optimization on solid-state fermentation of extracellular β-glucosidase from Rhizopus oligosporus

作　　者：吴定[1] 刘常金[2] 刘长鹏[1] 姚明兰[1] 路桂红[1] 周建新[1] 迟媛[1] 施常青[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省粮油品质监控和深加工开放重点实验室,江苏南京210003 [2]天津科技大学生物工程学院食品科学学院,天津300222

出　　处：《中国酿造》2007年第6期14-17,共4页China Brewing

基　　金：江苏省教育厅自然科学基金课题(KJS03012)

摘　　要：研究了黄豆芽液体培养基制备少孢根霉生产菌种的工艺条件,即100mL黄豆芽汁,3g麦芽糖,1%硫酸铵和0.4%尿素,用乳酸调节pH值为4.5,接种1.5g少孢根霉制剂,37℃振荡培养24h后再用大豆粉和马铃薯固态培养基,即大豆粉和马铃薯的比例为5:1,9%乳酸酸化(含乳糖0.2g/10g(干基)、硫酸铵0.2g/10g(干基),以少孢根霉作为发酵菌种,于30℃培养48h,发酵生产β-葡萄糖苷酶,其酶活达到716U/g。The processing for the preparation of Rhizopus oligosporus industrial strain on soybean sprout juice medium was studied. In 100 ml soybean sprout juice, 3 g maltose, 1% ammonium sulfate and 0.4% urea were added and the pH was regulated at 4.5 by lactic acid. R. oligosporus was inoculated in above medium at 1.5% and was cultivated with shaking at 37℃ for 24 h. Then the cultivation was transferred onto soybean flour and potato （addition ratio of 5：1） solid medium acidified by 9% lactic acid （with 2% lactose and 2% ammonium sulfate）, and was cultured at 30℃ for 48 h to produce β -glucosidase with the activity of 716 U/g.

关 键 词：Β-葡萄糖苷酶 固态发酵 少孢根霉 

分 类 号：Q814[生物学—生物工程]