无花果曲霉固态发酵产菊粉酶的工艺条件优化  

Optimization of Inulinase Production from Aspergillus ficuum by Solid-state Fermentation

作　　者：陈天祥[1] 陈寒青[1] 陈晓明[1] 于阳[1] 徐学明[1] 金征宇[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2009年第11期14-17,共4页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(2006AA10Z333);中国博士后科学基金(20070420968);江苏省博士后科研资助计划(0801007B)

摘　　要：对实验室保存的一株无花果曲霉产菊粉酶的固态发酵工艺条件进行了优化。采用Placktt-Burman和Box-Behnken实验设计确定了最佳培养基组成和培养条件为:固体基质麸皮10 g,菊芋粉11.47%,NH4H2PO40.76%,NaCl 0.5%,MgSO40.05%,ZnSO4 0.01%,KH2PO40.1%,玉米浆5.71%,吐温-80 0.5%(均为相对于固体基质的质量分数),液固比1.3∶1,初始pH 5.5,28℃下静止培养72 h,期间翻曲3-4次,酶活最高达到205.14 U/g干曲。The solid fermentation for inulinase production by Aspergillusficuum was investigated. Placktt-Burman and response surface methodology were used to optimize the fermentation medium. The results showed that the optimal fermentation conditions were as follows： wheat bran 10 g,inulin 11.47 % ,NH4H2PO4 0.76 % ,NaCl 0.5 % ,MgSO4 0.05 % , ZnSO4 0.01% , KH2PO4 0. 1% , corn steep liquor 5.71% , Tween-80 0.5 % , the ratio of water to material was 1.3：1 ,initial pH of the medium 5.5, incubation temperature 24℃ , fermentation time 72 h. The maximum enzyme activity was 205.14 U/g.

关 键 词：无花果曲霉 菊粉酶 固态发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]