解淀粉芽孢杆菌产α-淀粉酶的培养基优化  

Optimization of Media forα-Amylase Production in Bacillus amyloliquefaciens

作　　者：徐海刚 刘佳慧 熊智 XU Haigang;LIU Jiahui;XIONG Zhi(Guizhou Light Industry Vocational and Technical College,Guiyang 550000,China;College of Life Science,Southwest Forestry University,Kunming 650000,China;Guizhou Crop Technology Promotion Station,Guiyang 550000,China)

机构地区：[1]贵州轻工职业技术学院,贵州贵阳550000 [2]西南林业大学生命科学学院,云南昆明650000 [3]贵州省农作物技术推广总站,贵州贵阳550000

出　　处：《食品安全导刊》2022年第36期126-130,共5页China Food Safety Magazine

摘　　要：解淀粉芽孢杆菌是一类高效、安全、多功能并且具有极大的开发潜力的微生物菌种,尤其是随着研究水平的不断进步,解淀粉芽孢杆菌得到了广泛的应用。本文以实验室筛选的解淀粉芽孢杆菌为实验菌株,通过液态培养基发酵,对淀粉浓度、接种量、发酵时间、培养基pH这4个因素进行单因素试验及正交优化试验。结果表明,采取培养基初始pH 8.0、淀粉浓度1.5%、发酵时间60 h、接种量4%时解淀粉芽孢杆菌产生的α-淀粉酶活力最高。Bacillus amyloliquefaciens is a highly efficient,safe,multifunctional microbial strain with great development potential.Especially with the continuous progress of research,Bacillus amyloliquefaciens has been widely used.In this paper,using Bacillus amyloliquefaciens selected in the laboratory as the experimental strain,a single factor experiment and orthogonal optimization experiment were conducted on four factors,namely,starch concentration,inoculation amount,fermentation time,and culture medium pH,through liquid medium fermentation.The results showed that when the initial pH of the culture medium was 8.0,the starch concentration was 1.5%,the fermentation time was 60 h,and the inoculation amount was 4%,theα-amylase activity produced by Bacillus amyloliquefaciens was the highest.

关 键 词：解淀粉芽孢杆菌 Α-淀粉酶 最佳发酵条件 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]