高产β-果糖基转移酶的米曲霉菌株的筛选及其产酶条件优化  

Screening and identification of efficient β- fructosyltransferase- producing Aspergillus oryzae and optimization of the fermentation condition

作　　者：高斌[1,2,3] 梁露[3] 李娅[3] 李斌[1,2,3] 刘成梅[1,2,3] 付桂明[1,2,3] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学中德食品工程中心,江西南昌330047 [3]南昌大学食品学院,江西南昌330031

出　　处：《食品工业科技》2016年第10期224-230,共7页Science and Technology of Food Industry

基　　金：食品与技术国家重点实验室自由探索课题(SKLF-22B-201313)

摘　　要：从本实验室保藏的6株米曲霉A-F01、A-F02、A-F03、A-F04、A-F05和A-F06中,利用高效液相色谱HPLC-示差折光检测器RID测定6株米曲霉生物合成β-果糖基转移酶(β-FTase)酶活,筛选出高产β-果糖基转移酶的米曲霉菌株A-F04,并通过单因素实验和正交实验对其产酶发酵条件和培养基进行了优化。结果显示,影响发酵产酶因素的主次顺序为接种量、培养温度和转速;影响A-F04菌株发酵培养基组成因素的主次顺序为庶糖、酵母粉、p H、硫酸铵;确定了A-F04菌株最佳产酶条件,即培养基组成为0.4%(m/v)的蔗糖、0.15%(m/v)的酵母粉、0.15%(m/v)的硫酸铵和0.2%(m/v)的氯化钠,起始p H7.0,接种量为1.0%(v/v),培养时间为96 h,培养温度为35℃,转速为200 r/min,其β-FTase酶活力可达519.65 U/g,相比在发酵基础培养基和初始条件下的酶活466.25 U/g,提高了11.45%。6 β- fructosyltransferase- producing Aspergillus oryzae strains were activated and cultured at shake flask fermentation.In this study,high efficiency liquid chromatography technology was applied to gauging the enzyme activity of β- fructosyltransferase,and the enzyme activity of β- fructosyltransferase produced by 6 different Aspergillus oryzae strains were contrasted,in order to screening the efficient β- fructosyltransferase- producing Aspergillus oryzae strains. Thus,experiments of single factor and orthogonal tests were done to optimize the fermentation condition.Experimental results showed that the influencing factors of fermentation were temperature,inoculum concentration,rotation rate,sucrose concentration,yeast extract concentration,initial p H and ammonia sulfate concentration. The optimum condition for higher β- fructosyltransferase were determined： cultured in the medium of 0.4%（ m / v） sucrose,0.15%（ m / v） yeast extract,0.2%（ m / v） Na Cl,0.15%（ m / v） ammonia sulfate,initial p H7.0,inoculum concentration 1.0% under 35 ℃,200 r / min in shake cultures for 96 h.Maximal β- fructosyltransferase activity of A- F04 was 519.65 U / g,increasing 11.45% enzyme activity compared with the original fermentation condition（ 466.25 U / g）.

关 键 词：β-果糖基转移酶 米曲霉 高产菌株 条件优化 

分 类 号：TS203.1[轻工技术与工程—食品科学]