大蒜皮降解芽孢杆菌属细菌J-5发酵条件优化  

Optimization of Study on Fermentation Conditions of Bacillus J-5 for Degrading Garlic Peel

作　　者：梁宝东[1] 魏海香[1] 姜淑喆 杨永涛[1] 

机构地区：[1]济宁学院生命科学与工程系,山东曲阜273155 [2]山东大学生命科学学院,山东济南250013

出　　处：《食品科学》2016年第21期202-208,共7页Food Science

基　　金：济宁市产学研合作发展计划项目(2014JNKJ02)

摘　　要：利用响应面法对芽孢杆菌属细菌J-5菌株产羧甲基纤维素酶(carboxymethyl cellulase,CMCase)的发酵条件进行优化。通过单因素试验,研究了氮源、碳氮比、初始pH值、料水比、发酵温度、发酵时间、辅助碳源等对产CMCase酶活性的影响,再此基础上选择料水比、碳氮比、初始pH值三因素进行响应面设计,考察各因素对CMCase酶活性的影响及相互作用。确定最佳产酶条件为碳氮比25∶1(m/m)、初始pH 3.2、料水比1∶3.25(m/V)、发酵温度38℃、发酵时间144 h、辅助碳源1 g/100 g,此条件下,CMCase酶活力预测值为58.15 U/g,实测值为57.996 U/g。该菌株可产生较高酶活力的CMCase,可有效地降解大蒜皮。Response surface methodology was applied to optimize the fermentation conditions of Bacillus J-5 for the production of carboxymethyl cellulase（CMCase）. Firstly, the effect of medium components and culture conditions such as nitrogen source, carbon/nitrogen ratio, solid-to-liquid ratio, fermentation temperature, fermentation duration and supplementary carbon source on CMCase activity was examined by the one-factor-at-a-time method. Secondly, carbon/nitrogen ratio, solid-to-liquid ratio and initial medium pH were selected for the investigation of their effects on CMCase activity as well as the interaction among them by response surface analysis（RSA）. The optimal conditions for CMCase production were established as follows： carbon/nitrogen ratio, 25：1（m/m）; initial medium pH, 3.2; solid-to-liquid ratio, 1：3.25（m/V）, fermentation temperature, 38 ℃; fermentation duration, 144 h; and supplementary carbon source concentration, 1 g/100 g. Under these conditions, the predicted value of CMCase activity was 58.15 U/g, agreeing with the experimental value of 57.996 U/g. The high CMCase activity from Bacillus J-5 could effectively degrade garlic peel.

关 键 词：大蒜皮 羧甲基纤维素酶 响应面分析 

分 类 号：Q939.97[生物学—微生物学]