黑曲霉固态发酵生产柚苷酶的工艺研究  

Process of solid-state fermentation for naringinase production by Aspergillus niger FFCC uv-11

作　　者：张楠 孙西同 李佥[1] 田晶[1] 费旭[3] 詹宏磊 郑欣雨 ZHANG Nan;SUN Xitong;LI Qian;TIAN Jing;FEI Xu;ZHAN Honglei;ZHENG Xinyu(School of Biological Engineering, Dalian Polytechnic University, Dalian 116034;School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034;Analysis and Testing Center, Dalian Polytechnic University, Dalian 116034)

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034 [2]大连工业大学轻工与化学工程学院,辽宁大连116034 [3]大连工业大学分析测试中心,辽宁大连116034

出　　处：《工业微生物》2020年第5期21-26,共6页Industrial Microbiology

基　　金：辽宁省自然科学基金计划重点项目(20180540130);国家自然科学基金项目(31601411,21804129);辽宁省教育厅科学研究项目(J2020043,J2020099)。

摘　　要：将柚柑类水果果皮充当碳源作为发酵原料,采用固态发酵黑曲霉产柚苷酶进行研究,探究了接种量、固液比、诱导剂与疏松剂比例、氮源种类及浓度等不同的固态培养基条件对黑曲霉发酵柚苷酶酶活力的影响,进一步设计了4因素3水平L9(34)正交试验,来确定黑曲霉发酵产柚苷酶的最佳条件。通过单因素实验得出最佳固态发酵参数:接种量为10%(v/v),固液比为1∶2.5,诱导剂与疏松剂的比例为3∶2.5,最佳氮源为(NH4)2SO4。采用正交实验法测定不同因素对黑曲霉固态发酵产柚苷酶的影响,结果表明各因素影响效果为接种量>固液比>氮源浓度>诱导剂与疏松剂的比例,得到最佳发酵工艺参数为接种量为10%(v/v),固液比为1∶2.5,橙皮粉加入量为3.0 g,麸皮加入量为2.5 g,(NH4)2SO4的加入量为0.5 g/瓶,得到最大酶活力为18697.49 U/g。Using pomelo citrus fruit peel as raw material(i.e.carbon source),the solid-state fermentation for naringinase production by Aspergillus niger FFCC uv-11 was conducted.Meanwhile,the effects of different solid medium conditions,such as inoculum size,solid-liquid ratio,ratio of inducer to loosening agent,type and concentration of nitrogen source on the activity of naringinase in Aspergillus niger fermentation were investigated.Based on single factor experiments,4 factor 3 level L 9(34)orthogonal test were further designed to determine the optimum conditions for naringinase production by Aspergillus niger FFCC uv-11.The results showed that the effect of each factor in order was inoculum size>solid-liquid ratio>nitrogen source concentration>ratio of inducer to loosening agent;The optimum fermentation process parameters were obtained as follows:inoculum size 10%(v/v),solid-liquid ratio 1∶2.5,orange peel powder addition amount 3.0 g,bran addition amount 2.5 g,(NH 4)2SO 4 addition amount 0.5 g/bottle.Under the optimized conditions,the maximum enzyme activity was as high as 18697.49 U/g.

关 键 词：固态发酵 黑曲霉 柚柑类果皮 固态基质 柚苷酶 

分 类 号：TS2[轻工技术与工程—食品科学与工程]