类芽孢杆菌C21产果胶酶液体发酵条件优化及其在苎麻纤维生物脱胶中的应用  

Optimization of liquid fermentation conditions of pectinase-producing Paenibacillus sp.C21 and its application in biological degumming of ramie fiber

作　　者：朱豪杰 何昌远 张钰昌 钱星月 石玉 冯光志 ZHU Haojie;HE Changyuan;ZHANG Yuchang;QIAN Xingyue;SHI Yu;FENG Guangzhi(College of Food and Biotechnology,Wuhan Institute of Design and Sciences,Wuhan 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《中国酿造》2024年第9期152-156,共5页China Brewing

基　　金：湖北省教育厅科研计划项目(B2021375);湖北省教育厅科研计划项目(B2020303);湖北省高等学校优秀中青年科技创新团队计划项目(T2021047)。

摘　　要：该研究旨在开发类芽孢杆菌(Paenibacillus sp.)C21产果胶酶的最佳液体发酵工艺,推进苎麻生物脱胶的工艺应用。在单因素试验的基础上,运用正交试验优化产果胶酶细菌C21的发酵条件,并在最适培养条件下对苎麻进行微生物脱胶。结果表明,菌株C21产果胶酶的最适发酵条件为葡萄糖8 g/L、蛋白胨5 g/L、接种量3%、初始pH 9、发酵温度32℃、时间36 h。在此优化条件下,果胶酶活力可达206.37 U/mL。在最适发酵条件下对苎麻进行微生物脱胶试验,处理后苎麻纤维的质量损失率为30.4%,表明菌株C21有较好的苎麻脱胶效果,具有应用到苎麻脱胶工业的潜力。The aimof this study was to develop the optimal liquid fermentation technology of pectinase produced by Paenibacillus sp.C21 and promote the application of biological degumming technology in ramie.Based on single factor tests,the fermentation conditions of pectinase-producing bacterium C21 were optimized by orthogonal tests,and the ramie was degummed by microorganismunder the optimal culture conditions.The results showed that the optimal fermentation conditions of strain C21 for pectinase production were glucose 8 g/L,peptone 5 g/L,inoculum3%,initial pH 9,fermentation temperature 32℃and time 36 h.Under these optimal conditions,the pectinase activity could reach 206.37 U/ml.The microbial degumming test of ramie was carried out under the optimal fermentation conditions,and the weight loss of ramie fiber after treatment was 30.4%,which showed that the strain C21 had a good degumming effect on ramie and had the potential to be applied to ramie degumming industry.

关 键 词：果胶酶 类芽孢杆菌 液体发酵 正交试验 生物脱胶 

分 类 号：TS201.3[轻工技术与工程—食品科学]