沪酿3.042米曲霉产中性蛋白酶条件的优化  

Optimization of the fermentation conditions of aspergillus oryzae 3.042

作　　者：阚清华[1] 汤斌[1] 张庆庆[1] 张海龙[1] 

机构地区：[1]安徽工程大学微生物发酵安徽省工程技术研究中心,安徽芜湖241000

出　　处：《安徽工程科技学院学报（自然科学版）》2010年第2期26-29,共4页Journal of Anhui University of Technology and Science

基　　金：安徽省科技攻关计划重大科技专项基金资助项目(08010302088)

摘　　要：选择了8种影响因子利用Plackett-Burman设计法,对影响沪酿3.042米曲霉产蛋白酶的主要影响因子进行筛选,试验结果表明,影响该菌产蛋白酶的主要因子为培养温度、初始pH和料水比.利用最陡爬坡试验研究了其逼近最大响应区域,采用响应面法(RSM)对产酶条件进行了优化,并得出菌株产蛋白酶的数学模型;通过对二次多项回归方程求解,得最适产酶条件:培养温度为22℃,初始pH为7.0,料水比为1∶0.8.优化后,酶活提高了38.3%.The principle of complementary advantages was used to select the factors influencing protease producd by aspergillus oryzae 3.042.The Plackett-Burman design was used to evaluate the effect of the eight factors influencing the production of protease by aspergillus oryzae.The significant ones among the eight factors were determined as follows： culture temperature,initial moisture,initial pH.The steepest ascent path was used to approach the optimal region of culture condition.At last,the response surface methodology（RSM） was used to optimize the three factors.By solving the quadratic regression model equation,the optimal conditions of these variables were determined as： culture temperature 22 ℃,initial moisture feed water ratio 1∶0.8,the initial pH7.0.Its enzyme activity increases by 38.3%.

关 键 词：米曲霉 蛋白酶 响应面 优化 

分 类 号：TQ925[轻工技术与工程—发酵工程]