人参皂苷糖苷水解酶高产菌株CGMCC No.4316发酵工艺  

The fermentation technology for Absidia glauca CGMCC No. 4316 producing glycoside hydrolase of ginsenoside

作　　者：孙晓雨[1,2] 吕国忠[2] 谢明杰[1] 赵志慧[2] 孙晓东[2] 苏丹[2] 

机构地区：[1]辽宁师范大学生命科学学院,辽宁大连116029 [2]大连民族学院环境与资源学院,辽宁大连116600

出　　处：《食品与发酵工业》2014年第6期85-90,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项(编号30770009);中央高校基本科研业务费项目资助(DC12010)

摘　　要：灰绿犁头霉Absidia glauca CGMCC No.4316具有将人参二醇类皂苷Rb1专一转化成Rd的活性。该文采用TLC法,在单因子试验基础上,应用响应面分析,以人参皂苷糖苷酶活力为响应值,建立回归模型,对培养基等各影响因子进行优化。试验结果表明:以麦麸皮20.47 g/L为碳源,蛋白胨9.74 g/L为氮源,初始pH 6.0,瓶装量45 mL/250 mL,摇瓶转数180 r/min,投料量10%,30℃发酵72 h,其酶活力达到92.78 U/mL。The patent strain CGMCC No. 4316 of Absidia glauca is capable of converting ginsenoside RbI into Rd specifically. The research was conducted to optimize the factors of fermentation broth and related conditions by TCL assay based on single factor test associated with response surface methodology, and the activity of ginsenoside-glycosi- dase was used as response value to establish regression model. The results showed that under the optimal conditions of wheat bran 20.47 g/L as carbon source, peptone 9.74 g/L as nitrogen source, initial pH 6.0, culture medium vol- ume 45 mL/250 mL, shake flask revolutions of 180 r/min, inventory 10.00% , culture temperature 30 ℃ for 72 h fermentation, the enzyme activity reached 92.78 U/mL.

关 键 词：人参皂苷糖苷酶 发酵优化 CGMCC No.4316菌株 响应面 

分 类 号：TQ925[轻工技术与工程—发酵工程]