泡盛曲霉固态发酵产阿魏酸酯酶条件优化  

Optimization of solid-state fermentation conditions for feruloyl esterase production by Aspergillus awamori

作　　者：张婷 刘喜莹 陈涛[1] HANG Ting;LIU Xiying;CHEN Tao(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《中国酿造》2024年第2期140-145,共6页China Brewing

基　　金：湖北省技术创新重大专项(2018ABA075)。

摘　　要：该研究以阿魏酸酯酶活力为响应值,通过单因素试验及响应面试验对泡盛曲霉(Aspergillus awamori)产阿魏酸酯酶条件进行优化。结果表明,泡盛曲霉产阿魏酸酯酶的最佳发酵条件为:发酵时间4d,葡萄糖添加量14.28 g/L,酵母浸粉添加量3.88 g/L,接种量9.70%。在此优化条件下,阿魏酸酯酶酶活达到(3 912.32±34.34) mU/mL,是优化前的1.89倍。Using feruloyl esterase activity as the response value,the conditions for producing feruloyl esterase by Aspergillus awamori were optimized through single factor tests and response surface experiments.The results showed that the optimal fermentation conditions for feruloyl esterase production by A.awamori were as follows:fermentation time 4 d,glucose addition 14.28 g/L,yeast extract powder addition 3.88 g/L,inoculum 9.70%.Under the optimized conditions,the feruloyl esterase activity reached(3912.32±34.34)mU/ml,which was 1.89 times that of before optimization.

关 键 词：泡盛曲霉 阿魏酸酯酶 响应面法 产酶条件优化 

分 类 号：Q815[生物学—生物工程]