土曲霉M11液体发酵时菌丝球形态与发酵产酶的关系  

The Relationship Between the Morphology of Mycelial Pellets and the Production of Endo-β-1,4-glucanase from Aspergillus terreus M11

作　　者：翁海波[1] 王会敏[1] 许卫华[1] 孙武举[1] 晋果果[1] 李萍萍[1] 覃勉[1] 董子明[2] 

机构地区：[1]郑州大学生物工程系,河南郑州450001 [2]郑州大学基础医学院,河南郑州450001

出　　处：《郑州大学学报（理学版）》2010年第4期100-105,共6页Journal of Zhengzhou University:Natural Science Edition

基　　金：河南省重点科技攻关资助项目,编号072102220002

摘　　要：在不同的培养条件(如接种量、初始pH、温度、转速、不同碳氮源等)下,对土曲霉M11菌丝球的形态与产酶量的关系进行了深入研究,可以观察到有3种基本的菌丝球形态:丝状体、团块和球形,并且大小与致密度有明显差异.结果表明,即使在不同培养条件下,大小一致、致密的球形菌丝球(直径1～2 mm)都具有最高的产酶量,菌丝球的形态与真菌产酶量密切相关.因此,在工业发酵产酶过程中,对菌丝球形态的检测,可以作为一种关键的指标来检测发酵的效果.The relationship between the production of endo-β-1,4-glucanase and the morphology of mycelial pellet from thermoacidophilic Aspergillus terreus Mll is investigated under different submerged culture conditions, including the initial inoculated spores concentration, initial pH, temperature, agitation, carbon and nitrogen sources. Three mycelial morphologic shapes, as fila- mentous form, clump and pellet, are observed in different submerged cultivations. Results show that the compact uniform-sized （1 -2 mm） pellets under the optimal conditions of cultivation present the highest enzyme production. The morphology of the mycelial pellets is directly con- nected with the production of endo-β-1,4-glucanase, and could be a key indicator in monitoring the enzyme＇s production in the fermentation.

关 键 词：土曲霉M11 内切-β- 4葡聚糖酶 发酵 菌丝球形态 嗜酸耐热 

分 类 号：TQ925.9[轻工技术与工程—发酵工程]