伞枝梨头霉产β-葡萄糖苷酶液体摇瓶发酵条件研究  

Conditions of Shake Flash Fermention for Producing β-glucosidase by Absidia corymbifera

作　　者：胡宜亮[1] 郝益民 刘德海[1,3] 庞向宇 孙晨阳[1] 

机构地区：[1]河南省科学院生物研究所,郑州450008 [2]河南省环境保护科学研究院,郑州450004 [3]河南省工业酶工程技术研究中心,郑州450008

出　　处：《河南科学》2013年第9期1376-1379,共4页Henan Science

基　　金：河南省工程技术研究中心专项资金项目(132102213112)

摘　　要：利用实验室分离并保藏的伞枝犁头霉菌株D8,对其液体摇瓶发酵产β-葡萄糖苷酶工艺进行了研究.为了进一步提高该菌株的酶活,对产酶发酵培养过程的动态变化进行研究,采用单因素试验对菌株D8的液态摇瓶发酵培养基和发酵条件进行了优化.其培养基适宜的碳源为玉米粉5%、氮源为尿素0.5%;适宜添加的无机盐为氯化钙、硫酸镁、磷酸氢二钾、硫酸亚铁均为适宜添加无机盐;菌株D8液体摇瓶发酵优化条件为:250 mL三角瓶装料量120 mL液体培养基,适宜初始发酵pH为3.0,发酵温度为25℃,发酵周期8 d,β-葡萄糖苷酶酶活力达到168.7 U/mL.The fermentation technology of β-glucosidase by Absidia corymbifera in lab was studied. In order to improve the enzyme activity of the strain, the dynamic changes of the enzyme production fermentation process was researched. Compositions of medium and fermentation conditions of the D8 strain were optimized by single factor test. The optimum medium compositions： corn starch 5%; the urea 0.5%; added inorganic salt CaCl2, MgSO4·7H2O, KH2PO4, FeSO4·H2O; medium volume 120 mL/250 mL, initial pH 3.0, the best temperature 25 ℃, the time course 8 d. In this way, it could produce β-glucosidase activity 168.7 U/mL in 7 d.

关 键 词：伞枝梨头霉 Β-葡萄糖苷酶 摇瓶发酵 

分 类 号：Q557[生物学—生物化学]