地衣芽胞杆菌产β-甘露聚糖酶摇瓶发酵条件的研究  

Study of the effects of shaking fermentation conditions on the production of β-mannanase by bacillus licheniformis

作　　者：屈野[1] 杨文博[2] 冯耀宇[3] 王越[1] 

机构地区：[1]武警医学院微生物学教研室,天津300162 [2]南开大学微生物学系 [3]天津大学化工研究所

出　　处：《武警医学院学报》2000年第2期80-81,86,共3页Acta Academiae Medicinae CPAPF

摘　　要：目的 :确定地衣芽胞杆菌 NK-2 7-51产β-甘露聚糖酶摇瓶发酵的最佳工艺条件。方法 :以正交设计的试验方法 ,选取 L2 7( 31 3 )正交表 ,考查发酵时间、装液量、接种量 ,p H等工艺参数对酶活力的影响。结果 :经方差分析后表明 ,发酵时间 ,装液量 ,对该菌株产酶有显著影响 ,发酵时间和接种量有显著交互作用。结论 :得出了最佳工艺组合 。Objective: To study the optimal technological conditions of shaking fermentation for producing β mannanase by Bacillus licheniformis NK 27 51 Methods:Using the orthogonal table L 27 (3 13 )according to the orthogonal design method,the effect of technological parameters such as fermentation time,volume of medium used,mass of inoculation and pH on enzyme activity were evaluated Results: By analysi the variance,it showed that fermentation time and volume of medium used had a significant effect on the enzyme activity produced by the strain,and there is the significant interation between the fermentative time and the mass of inoculation Conclusion: The optimal technological confition have obtained which may provide a basis for the industrial production of oligosaccharide by enzymic method

关 键 词：正交试验 β-甘露糖苷酶类 交互作用 酶活力 发酵 地衣芽胞杆菌 

分 类 号：TQ464.7[化学工程—制药化工]