普鲁兰短梗霉产脂肪酶发酵条件的优化  

Optimization of Fermentation Conditions of Producing Lipase by Aureobasidium pullulans

作　　者：徐伟[1] 石海英[1] 

机构地区：[1]聊城大学生命科学学院,山东聊城252059

出　　处：《食品与发酵工业》2011年第5期101-104,共4页Food and Fermentation Industries

摘　　要：对普鲁兰短梗霉产脂肪酶的发酵条件进行优化研究。在单因素试验的基础上,利用中心组合设计研究发酵工艺条件(温度、初始pH值、接种量)对产脂肪酶的影响。结果表明,发酵温度、发酵液初始pH值和接种量3个因素对粗酶液的脂肪酶活力有显著影响,在实验水平范围内3个因素间均对响应值不产生交互影响作用。拟合得到了该发酵过程的回归模型方程(R2=0.955 6),优化得到的发酵温度、初始pH值和接种量分别为26.02℃、5.87和6.38%。说明回归模型方程能较好地反映普鲁兰短梗霉的产酶量与发酵温度、初始pH和接种量之间的关系,对脂肪酶的发酵生产具有一定的预测指导作用。The fermentation conditions of producing lipase by Aureobasidium pullulans were studied and opti- mized. Methods： Temperature, initial medium pH and amount of inoculation were investigated by central composite design after the preliminary experiment was finished. Results： Temperature, initial medium pH and amount of inocu- lation were the significant effective factors on lipase activity in crude enzyme liquid. There was no interactive influence on lipase activity among temperature, initial medium pH and amount of inoculation. The regression model equation was obtained （ R2 = 0. 9556）. The optimum value of temperature, initial medium pH and amount of inoculation were 26.02℃ ,5.87 and 6.38% especially. Conclusion： The relationship could be explained by the regression model equation between lipase action and the temperature, initial medium pH and amount of inoculation. It could predicate and guide better the process of producing lipase by Aureobasidium pullulans.

关 键 词：普鲁兰短梗霉 脂肪酶 发酵条件 优化 

分 类 号：TQ925.6[轻工技术与工程—发酵工程]