印度毛霉MJ229固态发酵产凝乳酶的研究  

Chymosin by solid state fermentation with Mucor indicus MJ229

作　　者：王艳萍[1,2] 闵军涛[1,2] 姚四平[1,2] 郗宏波[1,2] 舒威[1,2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300221 [2]天津佳益酶制剂有限公司,天津301700

出　　处：《中国酿造》2013年第1期17-21,共5页China Brewing

基　　金："十二五"科技部高科技发展研究计划‘863计划’项目(2011AA100904);天津市科技支撑计划重点项目(10ZCKFSH01100)

摘　　要：由于从小牛皱胃中提取的皱胃酶已无法满足干酪生产的需要,因而不得不寻找其他凝乳酶来替代小牛皱胃酶。本研究在前期小试实验基础上,研究毛霉MJ229固态发酵产凝乳酶的中试制备条件。确定其固态发酵培养基配方为:大米、麸皮和稻草的质量比为5∶4∶1,吐温-80为0.3%(w/w);加入自来水使液固比为1∶1,最佳载曲量为每盘3kg。分别在自然状态与调控水分和温度状态下进行曲盘固态发酵试验,结果表明,毛霉MJ229在调节状态下发酵48h后获得凝乳酶活力可达5333Su/g,与自然发酵条件相比提高了25%。Due to the development of cheese industry, chymosin made by traditional method is not sufficient for its demand. Therefore, the researchers are looking for the new sources of chymosin. The aim of thiswork is to study pilot-scale production based on the early trials. The solid-state fermen- tation medium of MJ229 was optimized. The result showed the optimization medium was as follows： the ratio of rice, wheat bran and straw 5：4：1 （w/w/w）, Tween-80 0.3%（w/w） and liquid-solid ratio 1：1. The weight of medium was of 3kg per disk in the carrier. The uncontrolled fermentation and controlled fermentation conditions of moisture and temperature for solid state fermentation were further studied. The results showed that the ac- tivity in the controlled fermentation was uo to 5333Su/g after 48h fermentation, which was 25% hil^her than that of uncontrolled fermentation.

关 键 词：固态发酵 凝乳酶 调节状态 中试 酶制剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]