甜菜渣发酵生产果胶酶培养基成分的优化  

Optimizing of fermenting condition of pectinase using beet pomace

作　　者：刘晓兰[1] 冯红[1] 郑喜群[1] 田英华[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品工业科技》2008年第3期174-176,共3页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金资助项目(C2004-34)

摘　　要：以甜菜渣为碳源和诱导物生产果胶酶,通过单因子和正交实验对黑曲霉(Aspergillus.niger)HYA4固体发酵培养基成分及培养条件进行优化,考察了碳源、有机氮源、无机氮源、碳氮比、无机离子、料水比、通气量等对果胶酶产量的影响。结果表明,适宜的培养基组分为:甜菜渣5g、黄豆粉5g、NH4H2PO40.4%、FeSO4.7H2O0.05%、料水比1∶2。采用此优化的培养基,在250mL三角瓶中进行发酵,果胶酶酶活力可达5465.8U/g干曲。Beet pomace was used as carbon source and inducement to produce pectinase with Aspergills niger HYA4 in the solid fermentation method. Through single factor and orthogonal test, the fermentation medium components and the condition were investigated. The result of optimal fermentation medium components was beet pomace 5g, soybean power 5 g ,0.5 mL corn steep liquor, NH4H2PO4 0.4 %, proportion of material and water 1：2. Under the above culture conditions in 250mL Erlenmeyer flask,the enzyme activity of pectinase was increased to 5465.8U/g dry koji.

关 键 词：甜菜渣 固体发酵 果胶酶 

分 类 号：TS249[轻工技术与工程—制糖工程]