耐酸性α-淀粉酶产生菌的发酵条件优化  

Optimization of the Fermentation Condition for Acid-resistant α-amylase Producing Strain

作　　者：刘雅琴[1] 乌日娜[1] 段金华[1] 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《安徽农业科学》2010年第35期19888-19890,共3页Journal of Anhui Agricultural Sciences

基　　金：国家民委发酵酿造工程生物技术重点实验室资助项目(2008sy011)

摘　　要：[目的]优化耐酸性α-淀粉酶产生菌的发酵条件。[方法]在筛选出的耐酸性α-淀粉酶产生菌的基础上,对其培养基C、N含量、接种龄、接种量、初始pH值、摇瓶转速及温度等发酵条件进行优化。[结果]耐酸性α-淀粉酶产生菌最佳发酵条件为接种龄14 h,接种量8%,初始pH值5.5,发酵温度35℃,转速150 r/min,接种菌液量25 ml,培养基中C、N的含量分别为1.0%。[结论]在优化条件下,酶活力达到31.4 U/ml,比未优化时提高了65.3%。[Objective] The aim was to optimize the fermentation conditions of the acid-resistant α-amylase producing strain.[Method] Based on the selected acid-resistant α-amylase producing strain,the C and N content in its medium,inoculum age,inoculum volume,initial pH,shaking speed of flask,temperature and other fermentation conditions were optimized.[Result] The best optimization conditions for the acid-resistant α-amylase producing strain were 14 h of inoculum age,8% of inoculum volume,5.5 of initial pH,35℃ of the fermentation temperature,150 r/min of shaking speed,25 ml of inoculum bacteria liquid as well as 1.0% of C and 0.5% of N in the medium.[Conclusion] Under the optimized conditions,the enzyme activity could reach 31.4 U/ml,65.3% more than that before optimization.

关 键 词：Α-淀粉酶 酶活力 发酵 优化 

分 类 号：S183[农业科学—农业基础科学]