黑曲霉产柚苷酶的发酵条件优化  

Optimization of Fermentation Conditions for Producing Naringinase by Aspergillus Niger

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

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]福建省高校食品微生物与酶工程研究中心,福建厦门361021

出　　处：《中国食品学报》2011年第6期89-97,共9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);福建省青年人才创新基金(No.2007F3073);科技人员服务企业行动项目(No.2009GJC40050)

摘　　要：利用高效液相色谱法,检测发酵液中α-鼠李糖苷酶和柚苷酶的活力,考察碳源、pH值、搅拌转速、发酵温度对柚苷酶产量的影响,对黑曲霉DB056产柚苷酶的7L罐发酵工艺进行优化。研究结果表明,以20g/L柚皮苷为唯一碳源,发酵黑曲霉DB056产柚苷酶的效果最佳。发酵过程的pH值、搅拌转速和发酵温度的最优控制值分别为6.0、700r/min和32℃,此时产酶效果最理想,发酵过程α-鼠李糖苷酶和柚苷酶最大酶活力分别达到1133.00和788.42U/mL。将优化的发酵工艺放大到200L发酵罐进行试验,α-鼠李糖苷酶和柚苷酶的最大酶活力分别为1069.30U/mL和727.44U/mL。中试放大效果良好。In this study,the activity of α-rhamnosidase and β-glycosidase in fermenting liguor were detected by HPLC,the effects of carbon source,pH value,agitation speed and fermentation temperature on yield of naringinase were investigated,the fermentation conditions of Aspergillus niger DB056 in liquid culture were optimized by 7 L fermentor and evaluated by the activities of naringinase,α-rhamnosidase and β-glycosidase.The results indicated that 20 g/L naringin was better than other two carbon sources（20 g/L glucose and 20 g/L shaddock peel powder） for Aspergillus niger DB056 producing α-rhamnosidase and naringinase.Furthermore,higher naringin concentrations in the medium could improve enzyme yield.Fixed pH 6.0,agitation speed 700 r/min and fermentation temperature 32 ℃ were found to be better choice in terms of naringinase production.The maximum α-rhamnosidase activity harvested in 7 L and 200 L f were 1 133.00 U/mL and 1 069.30 U/mL,respectively.The maximum naringinase activity harvested in 7 L and 200 L fermentors were 788.42 U/mL and 727.44 U/mL,respectively.This result indicated that the procedure was easy to scale up and could be applied to industrial use.

关 键 词：黑曲霉 发酵条件 柚苷酶 优化 

分 类 号：TQ925[轻工技术与工程—发酵工程]