α-葡聚糖酶发酵工艺及其酶活性影响因素研究  

Factors Affecting α-Dextranase Fermentation and Its Enzymatic Activity

作　　者：麻少莹[1] 陆海勤[1] 杭方学[1] 李凯[1] 苏佳廷[1] 郭海蓉[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品科学》2013年第7期171-174,共4页Food Science

基　　金："十二五"国家科技支撑计划重点项目(20111BAE16B03);广西自然科学基金项目(2010GXNSFA013044)

摘　　要：对细丽毛壳液体发酵产α-葡聚糖酶的主要影响因子,包括发酵初始pH值、装液量、接种量、发酵时间等进行研究,并考察pH值、温度、作用时间对α-葡聚糖酶酶活力的影响。结果表明:最佳发酵条件为发酵pH5.5、装液量20mL/250mL、接种量3%、发酵时间92h,菌株酶活力由原来的79.0U/mL提高到231.5U/mL,提高了193%。α-葡聚糖酶的酶活力在pH5.5、温度60℃、作用时间10min时最高。The main factors influencing α-dextranase production by Chaetomium gracile in liquid-state fermentation （including pH, medium volume in a shaking flask, inoculum size and fermentation time） were studied. Meanwhile, the effects of pH, temperature and time on α-dextranase activity were investigated. The optimal fermentation conditions for α-dextranase production were 5.5, 20 mL/250 mL, 3% and 92 h for pH, medium volume in a shaking flask, inoculum size and fermentation time, respectively. Under these conditions, the α-dextranase activity of fermentation broth was 231.5 U/mL, which was 193% higher than the 79.0 U/mL before optimization. The highest α-dextranase activity was observed under the optimal reaction conditions of pH 5.5, 60 ℃ and 10 min.

关 键 词：细丽毛壳 α-葡聚糖酶 发酵工艺 酶活性 

分 类 号：Q936[生物学—微生物学]