响应面法优化黑曲霉产α-葡萄糖苷酶发酵条件  

Optimization of Fermentation Conditions for α-glucosidase Production by Aspergillus Niger Using Response Surface Methodology

作　　者：陆兵[1,2] 武玉莹[1,2] 李志弘[1,2] 梁钰婷[1,2] 王超[1] 黄桂华[1,2] 梁智群[1,2] 

机构地区：[1]广西大学生命科学与技术学院,广西南宁530004 [2]广西大学亚热带农业资源保护与利用国家重点实验室,广西南宁530004

出　　处：《食品研究与开发》2015年第19期161-166,共6页Food Research and Development

基　　金：国家"863"计划项目(2006AA10Z339);国家自然科学地区科学基金项目(20362001)

摘　　要：在液体发酵单因素研究的基础上,通过二水平设计的Plackett-Burman试验确定3个对黑曲霉产α-葡萄糖苷酶影响的关键因素:玉米淀粉用量、装液量和温度。再通过最陡爬坡实验逼近最大酶活区。最后利用响应面法中的Box-Behnken试验设计,进行三因素三水平的响应面分析,以期获得黑曲霉产α-葡萄糖苷酶最优的发酵培养基和发酵条件。优化结果表明,黑曲霉产葡萄糖苷酶最优条件为:玉米淀粉55.8 g/L,玉米浆干粉30 g/L,接种量4%(体积分数),装液量49.3 m L(500 m L摇瓶),摇床转速240 r/min,初始p H4.8,发酵温度36.3℃。优化后α-葡萄糖苷酶活为375.5 U/m L。According to the results of single experiment, three key factors influencing the α-glucosidase production in Aspergillus niger fermentation were determined by two level factorial design of Plackett-Burman experiment. Then the best optimal regions were approached by the steepest ascent path experiment. Finally, the Box-Behnken experiment design in the response surface methods was used in order to optimize fermentation medium and conditions. The results showed that optimal fermentation conditions were corn starch 55.8 g/L, corn steep powder 30 g/L, inoculum 4 %（volume fraction）, shaking speed 240 r/min, initial p H 4.8, 49.3 m L liquid volume in 500 m L triangular flask and temperature 36.3 ℃. Under the optimal condition,the enzyme activity of α-glucosidase was 375.5 U/m L.

关 键 词：黑曲霉 Α-葡萄糖苷酶 响应面法 发酵条件优化 

分 类 号：TQ925[轻工技术与工程—发酵工程]