淀粉酶对竹黄菌固态发酵产竹红菌素的影响  

Effects of Hypocrellin Production of Amylase Addition under Solid State Fermentation by Shiraia bambusicola

作　　者：高瑞杰 邓华祥 李韵雅 管政兵[1,2] 廖祥儒[1,2] 蔡宇杰[1,2] GAO Ruijie;DENG Huaxiang;LI Yunya;GUAN Zhengbing;LIAO Xiangru;CAI Yujie(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与生物技术学报》2020年第2期47-53,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(21275066);2016年六大人才高峰计划项目(SWYY-126)。

摘　　要：研究了竹黄菌在固态发酵产竹红菌素的过程中,搅拌(初始搅拌和搅拌间隔时间)和外加淀粉酶对竹红菌素产量的影响。研究表明,优化后的最佳方案为:初始搅拌在发酵第3天进行,此后的搅拌间隔时间为36 h,外加淀粉酶以细菌中温α淀粉酶和糖化酶的复合添加为最佳,其中细菌中温α淀粉酶在固态发酵初始阶段加入,添加量为2.85 U/g,糖化酶在发酵第3天加入,添加量为29.78 U/g。经过搅拌和外加淀粉酶的研究后,竹红菌素的产量到达了60.74 mg/g,是先前竹红菌素产量报道的3.66倍,并且固态发酵的周期由15 d缩减到了13 d。本研究首次报道了淀粉酶添加应用于固态发酵的研究,并且对竹红菌素产量的提高起到了显著的作用。The research investigated the effects of hypocrellin production of agitation and amylase addition under solid state fermentation by Shiraia bambusicola.The optimized experimental conditions were as follows:the first agitation on the third day,intermittent agitation every 36 hours,bacterial mesophilicα-amylase(2.85 U/g)added at the start time and glucoamylase(29.78 U/g)added on the third day.After optimization,hypocrellin production reached 60.74 mg/g within 13 d,which was 3.66 folds than previous study.This is the first report that amylase addition is used in SSF and it would have significant effect on hypocrellin production.

关 键 词：竹红菌素 固态发酵 搅拌 淀粉酶 竹黄菌 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]