高产阿魏酸酯酶菌株的筛选及其产酶条件优化  

Selection of high-yield ferulic acid esterase strain and optimization of enzyme production conditions

作　　者：陈锦[1] 胡茂丰[2] 吴章华 刘素纯[1,4] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学生物科学技术学院,湖南长沙410128 [3]长沙市调料食品工程技术研究中心,湖南长沙410000 [4]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品工业科技》2015年第8期218-221,239,共5页Science and Technology of Food Industry

基　　金：湖南省科技计划项目(2012NK3072)

摘　　要：通过初筛、复筛从茯砖茶中筛选到了1株产阿魏酸酯酶活力较高的菌株,经个体形态和菌落特征初步鉴定其为冠突散囊菌;以阿魏酸酯酶酶活为衡量指标,选取黑毛茶含水量、接种量、培养温度、培养时间为因子,研究确定筛选出来的冠突散囊菌进行固态发酵黑毛茶的产酶条件。结果表明:黑毛茶固态发酵实验中,黑毛茶含水量26%,接种量1‰,温度30℃条件下培养4d,其酶活力最高可以达到142m U/g。Through preliminary and secondary screening,a strains with high enzyme activity which could produce feruloyl esterase was screened out from Fu-brick tea,according to its individual and colony characteristics,it was identified as Eurotium cristatum. Feruloyl esterase enzyme activity was used as measurable indicator,water content,inoculums-size,temperature and time was chosen as variables,the solid-state fermentation conditions of chosen Eurotium cristatum were optimized. The results showed that black primarytea the optimal condition was 1‰ inoculums size,26% moisture content and cultivated at 30℃ for 4 days,the highest enzyme activity reached 142 m U/g in the black Maocha solid-state fermentation experiment.

关 键 词：阿魏酸酯酶 酶活 发酵型茶 冠突散囊菌 筛选 

分 类 号：TS201.1[轻工技术与工程—食品科学]