枯草芽孢杆菌发酵产耐酸耐高温α-淀粉酶培养基优化  

OPTIMIZATION OF FERMENTATION MEDIUM TO PRODUCE THE ACID-RESISTANT AND THERMOSTABLE α-AMYLASE BY BACILLUS SUBTILIS

作　　者：丁长河[1] 石方方[1] 焦国宝 屈建航[1] 屈凌波[1] 刘仲敏 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南仰韶生化工程有限公司,河南渑池472400

出　　处：《河南工业大学学报（自然科学版）》2016年第5期34-38,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家科技支撑计划项目(2013AA102101-1)

摘　　要：耐酸耐高温α-淀粉酶具有耐酸和耐高温的双重特性,可以进一步提高淀粉糖和相关行业生产效率、降低成本,近来其研究和应用受到广泛重视。采用单因素和正交试验对枯草芽孢杆菌液体发酵产酶的培养基组分进行优化,包含碳源、氮源、金属离子和产酶促进剂等。经过优化后的主要培养基组成为:麦芽糖10%、玉米淀粉2%;胰蛋白胨1%、尿素2%;0.4%的硫酸锰;0.1%的吐温80。经优化后的耐酸耐高温酶α-淀粉酶酶活由43.13 U/m L提高到了89.15 U/m L,发酵酶活提高了一倍左右。The excellent characteristics of acid-resistant and thermostabte a-amylase attract much attention in recent years. It could improve the produce efficiency of starch sugar and reduce the cost. Thus it was widely investigated recently for the potential advantages in starch sugar production and related industries. In this study, fermentation media including carbon sources, nitrogen sources, metal ions, and inductive agents were optimized by single factor test and orthogonal experiment using Bacillus subtilis as the enzyme producing stain. The results showed that the optimal fermentation medium was as follows： maltose 10%, corn starch 2%, tryptone 1%, urea 2%, manganese sulfate 0.4% ,and 0.1% tween 80. The enzyme activity was increased from 43.13 U/mL to 89.15 U/mL after optimization. The range analysis indicated that the significant orders of factors affected on enzyme production were inductive agents, nitrogen sources, metal ions, and carbon sources.

关 键 词：枯草芽孢杆菌 耐酸耐高温α-淀粉酶 发酵培养基 优化 

分 类 号：TS201.2[轻工技术与工程—食品科学] TQ920.6[轻工技术与工程—食品科学与工程]