米曲霉沪酿3.042菌株产脱氨酶发酵条件优化  

Optimization of Fermentation Conditions for Deaminase Production by Aspergillus oryzae 3.042 Strain

作　　者：王泽建 刘建镔[1] 万培耀 邢利民 徐欣玥 汪绍杰 梁剑光 WANG Ze-jian;LIU Jian-bin;WAN Pei-yao;XING Li-min;XU Xin-yue;WANG Shao-jie;LIANG Jian-guang(Huzhou Laohenghe Brewing Co.,Ltd.,Huzhou 313000,China;School of Bioengineering,East China University of Science and Technology,Shanghai 200237,China;School of Pharmacy&School of Biological and Food Engineering,Changzhou University,Changzhou 213164,China)

机构地区：[1]湖州老恒和酿造有限公司,浙江湖州313000 [2]华东理工大学生物工程学院,上海200237 [3]常州大学药学院生物与食品工程学院,江苏常州213164

出　　处：《中国调味品》2025年第2期127-132,共6页China Condiment

基　　金：浙江省重点研发计划项目(2020C02056);浙江重点农业企业研究院建设项目(2019Y30002)。

摘　　要：该研究初步探索了米曲霉在摇瓶条件下发酵产腺苷酸(AMP)脱氨酶的发酵工艺,并对米曲霉产腺苷酸脱氨酶的发酵条件进行了优化。通过单因素(碳源、有机氮源、无机氮源和表面活性剂)实验和正交实验,得到米曲霉在摇瓶条件下产腺苷酸脱氨酶的最佳条件为250 mL的锥形瓶装40 mL培养基,在28℃培养62 h。最优培养基成分含量为麸皮0.4%、蔗糖2.5%、鱼粉2%、(NH_(4))_(2)SO_(4)0.075%、吐温-800.175%、柠檬酸钠0.2%、MgSO_(4)0.03%、ZnSO_(4)0.01%、CaCl_(2)0.01%、KH_(2)PO_(4)0.02%。在此条件下,酶活可达到205.63 U/mL。In this study,the preliminary exploration is conducted on the fermentation process of Aspergillus oryzae producing adenylate(AMP)deaminase by fermentation under shaking flask conditions,and the fermentation conditions of Aspergillus oryzae producing AMP deaminase are optimized.Through single factor(carbon source,organic nitrogen source,inorganic nitrogen source and surfactant)experiment and orthogonal experiment,the optimal conditions for producing AMP deaminase by Aspergillus oryzae under shaking flask conditions are 40 mL culture medium in 250 mL conical flask,being cultured at 28℃for 62 h.The optimal composition content of the culture medium is bran 0.4%,sucrose 2.5%,fish meal 2%,(NH_(4))_(2)SO_(4)0.075%,Tween-800.175%,sodium citrate 0.2%,MgSO_(4)0.03%,ZnSO_(4)0.01%,CaCl_(2)0.01%and KH_(2)PO_(4)0.02%.Under these conditions,the enzyme activity could reach 205.63 U/mL.

关 键 词：米曲霉 脱氨酶 发酵优化 腺苷酸(AMP) 

分 类 号：TS201.1[轻工技术与工程—食品科学]