黑曲霉固态发酵产柚苷酶培养基的优化  

Medium optimization of naringinase production by Aspergillus niger in solid state fermentation

作　　者：钱伟[1] 黄元杰[1] 王先锋[1] 高乾坤[1] 孟娜[1] 魏胜华[1,2] 

机构地区：[1]安徽工程大学生物与化学工程学院,安徽芜湖241000 [2]安徽工程大学微生物发酵安徽省工程研究中心,安徽芜湖241000

出　　处：《安徽工程大学学报》2016年第1期16-20,共5页Journal of Anhui Polytechnic University

基　　金：国家级大学生创新创业训练计划基金资助项目(201310363075)

摘　　要：以黑曲霉(Aspergillus niger)为柚苷酶生产菌株,进行固态发酵生产柚苷酶.首先采用单因素实验对发酵培养基的固液比、氮源、无机盐及诱导底物柚皮粉的加入量进行初步优化,再通过正交试验确定了黑曲霉固态发酵产柚苷酶最优培养基的组成.实验结果表明:在500mL三角瓶中,麸皮与柚皮粉加入总质量为5.5g,其中,柚皮粉的加入量为2.0g,培养基固液比为1∶2.5,(NH_4)_2SO_4加入量为0.5g,MgSO_4加入量为0.03g.通过优化后的培养基进行固态发酵产柚苷酶的研究,发酵144h酶活达到最大为1248.0U/g,比优化前的基础培养基(377.6U/g)提高了2.3倍.Naringinase was produced by solid fermentation of Aspergillus niger and the fermentation medium was optimized by single factor experiments and orthogonal test as follows：in 500 mL erlenmeyer flask, total 5.5 g of bran and pomelo peel powder was used, the amount of pomelo peel powder was 2.0 g, the ratio of solid and liquid was 1 ： 2.5, 0.5 g of ammonium sulphate was used as the best nitrogen source, and 0.03 g of magnesium sulphate was used as the best inorganic salt. Under the optimized conditions,t by 230 % he fermentation activity of naringinase reached maximum 1248.0 U/g at 144 h,which increased compared with the initial level （377.6 U/g）.

关 键 词：黑曲霉 柚苷酶 固态发酵 培养基优化 

分 类 号：Q815[生物学—生物工程]