发酵罐装置改进提高华根霉膜结合脂肪酶液态发酵水平  

Improvement of fermentor facility to enhance liquid fermentation level of membrane-bound lipase produced by Rhizopus chinensis

作　　者：朱增亮 王栋[1] 徐岩 

机构地区：[1]江南大学工业生物技术教育部重点实验室,食品科学技术国家重点实验室,江南大学生物工程学院酿造微生物及应用酶学研究室,江苏无锡214122

出　　处：《工业微生物》2013年第2期6-12,共7页Industrial Microbiology

基　　金：江苏省自然科学基金-创新学者攀登项目(BK2009003);国家重点基础研究发展计划项目(973计划No.2011CB710800);中央高校基本科研业务费专项资金资助项目(JUSRP211A28);江苏省高校优势学科建设工程资助项目

摘　　要：研究主要利用7 L通风搅拌式发酵罐,基于华根霉膜结合脂肪酶液态发酵的生物学特性和要求对发酵装置进行改进,促进菌体聚集和对橄榄油的利用,以提高其发酵产酶水平。与许多丝状真菌液态发酵类似,华根霉脂肪酶的液态发酵水平与菌丝形态密切相关。在发酵罐中加入套筒改变发酵液流型,促使华根霉菌丝在套筒上聚集生长;添加斜叶搅拌桨增强轴向流,促进橄榄油在发酵液中的分散和利用。最终华根霉膜结合脂肪酶单位菌体酶活达到283.16 U/g,菌体干重量达到14.01 g/L,发酵单位体积总活力达到3967.07 U/L,是未改进前发酵水平的4.2倍。Membrane-bound lipase with high synthetic activity produced by Rhizopus chinensis （CCTCC 2010021 ） could catalyze the synthesis of ester in non-aqueous phase and had potential applications in the production of flavor and fragrance compounds, biodiesel, and so on. However, it was difficult to improve the fermentation level of this lipase because of the culture characteristics of this filamentous fungus. Based on the biological characteristics and requirements of Rhizopus chinensis, the improvement of 7 L mechanical stirring fermentor facilities was carried out to promote the aggregation of my- celium and the olive oil was used for increasing the lipase fermentation level. Similar to other filamentous fungus, the li- pase liquid fermentation level with Rhizopus chinensis was closely related to the mycelium morphologies. The aggregate growth of myeelia was achieved by changing the fermentation broth rheology with a sleeve; Olive oil in the fermentation broth was more evenly distributed due to the increase of axial flow of broth by adding an oblique leaves impeller, and which improved the induction effect. Ultimately the synthetic activity of membrane-bound lipase produced by Rhizopus chinensis reached 283.16 U/g, dry cell weight reached 14. 11 g/L, the total activity per unit volume of fermentation broth reached 3967.07 U/L, and the fermentation level was 4.2 times as the previous.

关 键 词：华根霉 脂肪酶 菌体形态 发酵罐 橄榄油 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]