类芽孢杆菌C21产果胶酶固态发酵工艺优化  

Optimization of Solid-State Fermentation Process for Pectinase Production by Paenibacillus sp.C21

作　　者：何浣纱 石玉 冯光志 HE Huansha;SHI Yu;FENG Guangzhi(College of Food and Biotechnology,Wuhan Institute of Design and Sciences,Hubei 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：《饲料工业》2024年第24期96-101,共6页Feed Industry

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：研究旨在开发一种从小龙虾肠道中分离到的类芽孢杆菌C21产果胶酶的最佳固态发酵工艺。以类芽孢杆菌C21为研究对象,在单因素试验的基础上,运用响应面设计优化产果胶酶的固态发酵工艺。结果显示:培养时间4 d,培养温度32℃,接种量8%,装料量40 g/250 mL,水料比2.3∶1,在此条件下,果胶酶酶活力最高达到482.65 U/g湿基,较初始发酵工艺下的果胶酶酶活力358.39 U/g湿基,提高了34.67%。研究表明,类芽孢杆菌C21具有较高的产果胶酶能力,具备作为益生菌添加到克氏原螯虾饲料中,开发克氏原螯虾高效利用微生态制剂饲料的潜力。The objective of this experiment was to investigate the optimal conditions for solid-state fermentation in order to enhance pectinase production by Paenibacillus sp.C21,which was isolated from the intestinal tract of crayfish.Based on the results obtained from a single factor experiment,a response surface design approach was employed to optimize the solid-state fermentation process for pectinase production.The findings revealed that under the following conditions:culture time of 4 days,culture temperature of 32℃,inoculation amount of 8%,loading amount of 40 g/250 mL,and water/material ratio of 2.3∶1;the highest pectinase activity reached 482.65 U/g wet basis.This value represented an increase of 34.67%compared to the initial fermentation process with an activity level of 358.39 U/g wet basis.These results demonstrate that Paenibacillus sp.C21 exhibits significant potential for high pectinase production and can be utilized as probiotics in Procambarus clarkii feed formulations while also offering opportunities for developing efficient microecological preparations.

关 键 词：果胶酶 类芽孢杆菌 固态发酵 产酶条件优化 响应面分析 

分 类 号：S816.3[农业科学—饲料科学]