米曲霉GN-1固态发酵产乳糖酶培养基的优化  

Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae

作　　者：刘芳宁[1] 张卫兵[1] 梁琪[1] 张炎[1] 文鹏程[1] 艾对元[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2013年第8期232-235,244,共5页Science and Technology of Food Industry

基　　金：甘肃省科技重大专项(1002FKDA046);甘肃省农业生物技术专项(GNSW-2010-17);兰州市政研产合作支撑计划项目(2011-1-105)

摘　　要：在单因素实验的基础上,采用正交实验对米曲霉GN-1产乳糖酶的固态发酵培养基成分进行了优化。结果表明,在固液比为1∶1(w/v)的固态基础培养基中添加1.5%(w/w)的硫酸铵,0.4%(w/w)的硫酸镁,3%(w/w)的蔗糖为发酵培养基,30℃发酵6d,乳糖酶活力高达156.04U/mL,是在基础培养基的条件下发酵酶活力的8.3倍。Based on single factor test,the solid state fermentation （SSF） medium to produce β-galactosidase by Aspergillus oryzae GN-1 were optimized by L9（33） orthogonal test. The results showed that the β-galactosidase activity of 156.04U/mL was obtained,when SSF was carried out using wheat bran and water in 1：1 ratio, supplemented with 1.5% （w/w） ammonium sulfate,0.4% （w/w） magnesium sulfate and 3% （w/w） sucrose at 30℃ for 6 days,which was about 8.3 times of the β-galactosidase activity acquired on the basic medium.

关 键 词：乳糖酶 固态发酵 培养基 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]