均匀设计优化黑曲霉N5-5固态发酵生产单宁酶  

Optimization of tannase production by solid state fermentation from Aspergillus niger N5-5 using uniform design

作　　者：张帅[1,2] 朱华伟[2] 农嘉仪[2] 林健辉[2] 曹庸[2] 

机构地区：[1]肇庆学院化学化工学院,肇庆526061 [2]华南农业大学食品学院,广州510642

出　　处：《食品科技》2016年第9期14-17,共4页Food Science and Technology

基　　金：国家科技部十二五科技支撑项目(2012BAKK17B08);广东高校国际科技合作创新平台项目(2013gjhz0003)

摘　　要：采用均匀设计对黑曲霉N5-5固态发酵单宁酶工艺进行了优化。首先利用DPS软件设计出最优的混合因子水平均匀设计方案,然后利用SAS软件对均匀试验结果拟合构建合理的二次回归模型,方差分析结果显示二次回归模型显著,且发酵时间为单宁酶固态发酵工艺的显著影响因子。通过典型相关分析,证明该模型具有极大值点,最终求得极大值点即最优发酵工艺参数为:发酵时间80 h,发酵温度30℃,接种量1 mL。在此工艺条件下发酵产酶为477.74U/mL,接近模型预测最大值。Process of tannase production by solid state fermentation was optimized using uniform design. The optimal uniform design scheme with mixed factor levels was designed firstly using DPS software. The rational second regression model was then constructed by fitting the uniform design test results using SAS software. The ANOVA results showed that the model was significant and the factor of fermentation time was the significant one for solid state fermentation process of tannase. The fact that there exist the model maximum point was proved through canonical correlation analysis. The maximum point which means the optimal fermentation process parameters was obtained finally, that is, fermentation time 80 h, fermentation temperature 30 ℃, inoculum 1 m L. The tannase production was 477.74 U/m L under the above conditions, which was close to the maximum value predicted by the model.

关 键 词：单宁酶 黑曲霉 均匀设计 固态发酵 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]