果胶酶G5512菌株深层液体发酵中试及提取工艺研究  

Pilot tests of deep fermentation for the pectinase mutant strain G5512 and extracting technology

作　　者：佘秋生[1] 郭蔼光[1] 王建林[2] 邵建宁[3] 晁开[1] 刘海森[3] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100 [2]兰州大学生命科学学院,甘肃兰州730000 [3]甘肃省科学院生物研究所,甘肃兰州730000

出　　处：《西北农林科技大学学报（自然科学版）》2004年第5期85-88,共4页Journal of Northwest A&F University(Natural Science Edition)

基　　金：甘肃省科技攻关项目(GZ914-2-19)

摘　　要：　以炭黑曲霉(Aspergilluscarbonarius)AS3.396的高产果胶酶突变株G5512为生产菌,在500L发酵罐中进行深层液体发酵中试。结果表明,在发酵过程中分别进行补料和调节pH,能大幅度提高酶活性;同时进行补料和调节pH,以高酯果胶为底物时发酵液最高酶活性可达1248.17U/mL,以低酯果胶为底物时达2235.75U/mL,分别较出发菌株提高了约2倍和11倍。通过试验,还确定了从发酵液中分离提取果胶酶的最佳工艺流程:发酵酶液→超滤→酒精沉淀→真空干燥,其酶活性回收率在以高酯果胶为底物时达到89.3%,以低酯果胶为底物时为80.3%。A mutant strain G5512 with high yield of pectinase,which is suitable for the fermentation,was obtained from Aspergillus carbonarius AS 3.396 by chemical mutation using N-methy 1-N′-nitro-N-nitro-soguanidine(MNNG)and treatment with Co^(60) radiation.Pilot tests of deep fermentation have been carried out in a 500 liter tank by using the mutant strain G5512.The results showed that the enzyme activity of fermentation was 1 248.17 U/mL for high ester pectin and 2 235.75 U/mL for low ester pectin.The activity was three times in high ester pectin than the original strain's,and it was twelve times in low seter pectin.The optimal technological flow was obtained from collecting a pectinase of the fermentation liquor.

关 键 词：果胶酶 G5512菌株 深层液体发酵 中试 提取工艺 炭黑曲霉 

分 类 号：TQ925.3[轻工技术与工程—发酵工程]