黑曲霉变异株AU-55发酵菊芋汁产菊粉酶的研究  

Study on Inulinase Production from Jerusalem artichoke Juice Fermented by Aspergillus niger Mutant AU-55

作　　者：郑彦山[1] 吴祥云[1] 王丽威[2] 孔涛[2] 

机构地区：[1]辽宁工程技术大学资源与环境工程学院,辽宁阜新123000 [2]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《西北农业学报》2011年第1期159-164,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：辽宁省教育厅项目(2004B06)

摘　　要：为提高菊粉酶活力,以菊芋汁为主要培养基成分,对一株产菊粉酶的黑曲霉(Aspergillus niger)变异株AU-55发酵产酶历程和发酵工艺条件进行研究。结果表明,菊芋汁中还原糖的含量为3.4 g.L-1,菊糖含量约为121.3 g.L-1;黑曲霉AU-55在基础发酵培养基中培养,发酵液中菊粉酶活力、糖度、酸度、菌体生物量随着发酵时间的不断延长而变化,96 h菊粉酶活力达到最大;菊芋汁添加量、玉米浆添加量、初始pH、接种量对黑曲霉AU-55菊粉酶活力的影响均显著,优化后的发酵工艺参数为:菊芋汁250.0 mL.L-1,玉米浆20.0 g.L-1,NH4H2PO45.0 g.L-1,MgSO4.7H2O 0.5 g.L-1,NaCl 3.0 g.L-1,初始pH 6.5,接种量35.0 g.L-1,30℃,200 r/min下,培养4 d,所得菊粉酶活力最高达42.3 U.mL-1。To obtain inulinase with high activity,fermentation process and optimization of fermentation conditions of an Aspergillus niger mutant AU-55 in Jerusalem artichoke juice（JAJ） was investigated.The results showed that the reduced sugar content and inulin content in JAJ was 3.4 g·L-1 and 121.3 g·L-1;inulinase activity,remained sugar,acidity and biomass of basal fermentation medium fermented with Aspergillus niger AU-55 changed with time,inulinase activity reached maximum at 96h;The amount of JAJ,the content of corn steep liquor,initial pH and inoculums all had significant effect on inulinase activity of Aspergillus niger AU-55.Optimized conditions were JAJ 250.0 mL·L-1,corn steep liquor 20.0 g·L-1,NH4H2PO4 5.0 g·L-1,MgSO4·7H2O 0.5 g·L-1,NaCl 3.0 g·L-1,initial pH 6.5,inoculums 35.0 g·L-1,30 ℃,200 r/min,and fermentation time 4 d,inulinase activity was up to 42.3 U·mL-1.

关 键 词：菊粉酶 黑曲霉 菊芋 液态发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]