米曲霉固态发酵产酶条件及酶活力研究  

Research on enzyme production by Aspergillus oryzae 3.042 in solid state fermentation and enzyme activity

作　　者：李秀婷[1] 赵进[1] 鲁绯[2] 徐一平[1] 吕跃钢[1] 马家津[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037 [2]北京市食品酿造研究所,北京100050

出　　处：《中国酿造》2009年第2期26-28,共3页China Brewing

基　　金：国家科技攻关(支撑)计划项目(2006BAD27B09);北京市教育委员会科技发展计划面上项目(KM200710011003)

摘　　要：以酱油生产用米曲霉沪酿3.042进行固态发酵,考查了影响米曲霉蛋白酶、木聚糖酶、纤维素酶生产的固态发酵条件,包括碳源、氮源、初始pH值及温度等因素。实验表明,此菌株产酶的最佳碳、氮源分别为麸皮及蛋白胨,最适合产酶的初始pH值为6.0～8.0,温度为30℃。实验并对菌株所产的蛋白酶、纤维素酶、木聚糖酶进行了活力分析,为深入研究及应用米曲霉酶系提供理论依据。The cultivation conditions for the production of enzyme by Aspergillus oryzae 3.042 under solid-state fermentation were investigated. The effects of carbon and nitrogen sources, initial pH and fermentation temperature of culture on enzyme production were studied. The results showed that the optimum carbon source was wheat bran, the optimum nitrogen source was peptone. The optimal initial pH and temperature was 6.0-8.0 and 30℃, respectively. Furthermore, the determination of enzyme system and enzymatic activity for the main enzymes was analyzed, such as protease, xylanase and cellulase. This analysis provided theory foundation for research and application of enzyme-system from Aspergillus Oryzae in future industry.

关 键 词：米曲霉 固态发酵 产酶条件 酶系分析 

分 类 号：TQ92[轻工技术与工程—发酵工程]