摘要
目的:探索发酵生产葡甘聚糖酶的最佳条件。方法:在摇瓶培养的基础上,比较不同温度、pH和接种量对发酵反应的影响,并在5L发酵罐上用正交试验筛选最佳的产酶条件配伍。结果:该菌产生葡甘聚糖酶的最佳条件为温度50℃,pH5.5～6.0,接种量10%,发酵前期搅拌速度50rpm,通气量20L/h,6h后搅拌速度改为100rpm,通气量10L/h,在这个条件下发酵获得的酶比活力为4812U/mg,总活力达到7810U/mL。培养8h后细菌生物量、产物含量迅速提高,24h达到顶峰时期。发酵动力学属于偶联型。
Objects: The optimum craft of fermentation was researched to produce konjac glucomannanase. Methods: on the basis of rotating shaker culture conditions, selecting the optimum combination of konjac glucomannanase on the fermentator through an orthogonal experiment. Results: the optimum condition was temperature 50℃, pH 5.5～6.0, pitching rate 10%.At the beginning, stirring velocity 50 rpm, aeration rate 20 L/h. After six hours, stirring velocity 100 rpm, aeration rate 10 L/h. under above conditions, the enzyme specific activity was high up to 4812 U/mg, the total activity 7810 U/mL. After 8 hours, the biomass and production yield rose up promptly and reach the summit after 24 hours. according to data, the fermentation was coupling kinetics.
出处
《中国食品添加剂》
CAS
2005年第3期21-25,共5页
China Food Additives
关键词
魔芋
葡甘聚糖酶
葡甘低聚糖
发酵
Amorphophallus rivieri Durieu
konjac glucomannanase
konjac oligosaccharide
fermentation
