小粒咖啡湿法发酵中产果胶酶菌株的筛选鉴定及产酶条件优化  

Screening and identification of pectinase-producing strains in wet fermentation of coffea arabica and optimization of enzyme-producing conditions

作　　者：蒙锦 张树竹 赵桐桦 徐心悦 文强 索玉凯 陈毅坚 MENG Jin;ZHANG Shu-zhu;ZHAO Tong-hua;XU Xin-yue;WEN Qiang;SUO Yu-kai;CHEN Yi-jian(Key Laboratory of Chemistry in Ethnic Medicinal Resources,State Ethnic Affairs Commission&Ministry of Education,School of Ethnic Medicine,Yunnan Minzu University,Kunming 650500,China;Institute of Resource Plants,Yunnan University,Kunming 650031,China)

机构地区：[1]云南民族大学民族医药学院民族药资源化学国家民委-教育部重点实验室,云南昆明650500 [2]云南大学资源植物研究院,云南昆明650500

出　　处：《云南民族大学学报（自然科学版）》2023年第2期192-198,共7页Journal of Yunnan Minzu University:Natural Sciences Edition

基　　金：教育部基金(C176280103);云南省共建重点项目优势学科对接云南咖啡产业发展.

摘　　要：从云南小粒咖啡湿法发酵液中分离得到一株产果胶酶真菌YMU03,并初步鉴定为异常威克汉姆酵母(Wickerhamomyces anomalus).经响应面分析,该菌株的最佳产酶条件为:蛋白胨21.6 g/L、MnSO 41.5 mmol/L、初始pH 4.3、发酵时间30 h、温度28℃,在此条件下果胶酶活力可达417.3 U/mL,是未优化前果胶酶活力的2.2倍.In this study,a pectinase-producing fungus[1]YMU03,which was identified as Wickerhamomyces anomalus by ITS-rDNA analysis,was isolated from the wet fermentation liquid of Coffea arabica.According to the response surface analysis,the optimal enzyme production conditions of this strain were as follows:peptone 21.6g/L,MnSO 41.5 mmol/L,initial pH 4.3,fermentation time 30 h,and temperature 28℃.Under these conditions,the pectinase activity could reach 417.3 U/mL,which was 2.2 times of that before optimization.

关 键 词：咖啡脱胶 果胶酶 异常威克汉姆酵母 产酶条件优化 响应面分析 

分 类 号：Q93[生物学—微生物学]