米曲霉液态发酵香菇残次品产蛋白酶条件优化  

Optimization of liquid state fermentation conditions for production protease with Lentinus edodes residues by Aspergillus oryzae

作　　者：马萍苹 鄢莉 张佳兰[2] MA Pingping;YAN Li;ZHANG Jialan(College of Life Science,Yangtze University,Jingzhou 434025,China;College of Animal Science,Yangtze University,Jingzhou 434025,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025 [2]长江大学动物科学学院,湖北荆州434025

出　　处：《中国酿造》2021年第9期211-215,共5页China Brewing

基　　金：中央引导地方科技发展专项项目(2019ZYYD029)。

摘　　要：为了充分综合利用香菇资源,该研究以米曲霉(Aspergillus oryzae)为发酵菌种,对香菇残次品进行液态发酵,以蛋白酶活为响应值,采用单因素试验和响应面法优化米曲霉产蛋白酶发酵条件。结果表明,米曲霉产蛋白酶的最优发酵条件为发酵时间3 d、料液比1∶10(g∶mL)、初始pH值6.5、转速175 r/min,在此优化条件下,蛋白酶活力为1182.48 U/mL。In order to make full use of Lentinus edodes resources,using Aspergillus oryzae as the fermentation strain,the defective L.edodes was fermented by A.oryzae with liquid-state fermentation.Using protease activity as the response value,the fermentation conditions for protease production by A.oryzae were optimized by single factor test and response surface methodology.The results showed that the optimum fermentation conditions for protease production by A.oryzae were as follows:fermentation time 3 d,solid-liquid ratio 1∶10(g∶ml),initial pH 6.5,rotation speed 175 r/min.Under the optimum conditions,the protease activity was 1182.48 U/ml.

关 键 词：香菇 米曲霉 蛋白酶 发酵条件 响应面法 

分 类 号：S646.1[农业科学—蔬菜学]