响应面法优化Aspergillus niger X-6发酵生产菊粉酶工艺的研究  

Optimization of Lnulinase Fermentation by Aspergillus niger X-6 Using Response Surface Methodology

作　　者：罗登林[1] 袁海丽[1] 曾小宇[1] 刘建学[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品科学》2010年第23期138-141,共4页Food Science

基　　金：河南省教育厅科技攻关项目(2008B550002);河南科技大学SRTP项目(154)

摘　　要：为提高Aspergillus niger X-6发酵生产菊粉酶的产率,运用Plackett-Burmen方法对麸皮、菊粉、蛋白胨、酵母膏添加量和发酵时间、温度、pH值、接种量8个影响因素进行考察,筛选出麸皮添加量、发酵时间和pH值为3个显著影响因素,然后采用Box-Behnken中心组合和响应面法对上述3个因素进行产酶条件的进一步优化,建立菊粉酶产率的二次多项式数学模型,并分析模型的有效性与因子间的交互作用。结果表明:黑曲霉发酵产菊粉酶的优化工艺参数为:麸皮添加量4.64%、发酵时间81.5h、pH6.0。在此条件下,产酶活力达20.42U/mL,与优化前相比提高了30.81%。The objective of this study was to obtain the optimum conditions for Aspergillus niger X-6 fermentation to improve inulinase yield. The effects of the amounts of wheat bran, inulin, peptone and yeast extract in the fermentation medium, fermentation time and temperature, pH, and inoculum size on inulinase yield were evaluated using Plackett-Burmen design. Inulinase yield was significantly influenced by the amount of wheat bran addition, fermentation time and pH. Subsequently, the optimization of the three factors was conducted using Box-Behnken experimental design and response surface methodology, in which, a quadratic polynomial model for inulinase yield was established. The optimal fermentation conditions for inulinase prodtion were determined to be： the amount of wheat bran addition, 4.64%; fermentation time, 81.5 h; and initial mdedim pH 6.0. Under these conditions, the yield of inulinase reached 20.42 U/mL, 30.81% higher than that before optimization.

关 键 词：菊粉酶 ASPERGILLUS NIGER X-6 发酵 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]