黑曲霉DB056发酵产柚苷酶中试放大研究  

Studies on the Scale-up Fermentation for Producing Naringinase from Aspergillus Niger DB056

作　　者：丁涛[1,2] 倪辉[1,2] 蔡慧农[1,2] 李利君[1,2] 肖安风[1,2] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]厦门市食品生物工程技术研究中心,福建厦门361021

出　　处：《中国食品学报》2011年第5期114-119,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技计划重点项目(No.2009N0044);科技人员服务企业行动项目(No.2009GJC40050)

摘　　要：对在实验室筛选得到的产柚苷酶菌株黑曲霉DB056进行7、20和200L规模的逐级发酵放大研究。采用高效液相色谱法测定柚苷酶的活力。试验结果表明:随着发酵规模的增大,柚苷酶的两种组分——α-鼠李糖苷酶与β-葡萄糖苷酶的酶活力水平有一定的波动,但酶活力变化基本一致;在200L规模的发酵中,α-鼠李糖苷酶与β-葡萄糖苷酶的最大酶活力分别为1069U/mL和727U/mL,超过7L和20L规模发酵过程中柚苷酶的活力水平,从而实现了黑曲霉DB056产柚苷酶200L规模的发酵,显示出该菌株良好的发酵性能和工业应用价值。The study focused on the fermentation scale-up including 7,20 and 200 L of naringinase produced by the strain Aspergillus niger DB056 which was isolated in earlier research.HPLC method was adopted to measure the enzyme activities of naringinase in each scale fermentation process.Results showed that two components of naringinase,α-rhamnosidase and β-glucosidase,of which enzyme activites had a certain range of fluctuation along with the process of gradually scale-up fermentation,but the change of enzyme activities was consistent.The maximum enzyme activities of α-rhamnosidase and β-glucosidase were 1 069 U/mL and 727 U/mL respectively in the 200 L scale fermentation,exceeding that in 7 L and 20 L scale fermentation.In this study,the 200 L scale fermentation of naringinase produced by Aspergillus niger DB056 was achieved successfully,suggesting that the strain owned the favourable fermentation performance and application value on the industry.

关 键 词：柚苷酶 α-鼠李糖苷酶 Β-葡萄糖苷酶 发酵放大 

分 类 号：TQ925[轻工技术与工程—发酵工程]