摘要
从酒曲和酒药中分离筛选出一株产α-淀粉酶的菌株A019。经形态学初步鉴定为米曲霉。研究了碳源、氮源、培养温度与时间等因素对A019产酶的影响,并用响应面法对培养基组成进行了优化。最佳的培养基组成和培养条件为:麸皮8g,豆饼粉2.28g,酵母膏0.1g,K2HPO4·3H2O1%,MgSO4·7H2O0.094%,加水量12.9ml,培养基的起始pH5.0左右,28℃培养48h。在此条件下α-淀粉酶的酶活达到410U/g干曲左右。
An α-amylase-producing strain A019 was screened and isolated from distillers yeast and grain. Strain A019 was preliminarily identified as AspergiUus oryzae by morphologic taxonomy. Solid-state fermentation conditions for the production of α-amylase including culture medium constituents, incubating time, initial pH, and temperature were studied. Response surface analysis（RSA） was used to optimize composition of culture medium. Solid state fermentation of Aspergillus oryzae A019 for the production of α-amylase is carried out in a system consisting of wheat bran 8.0 g, soybean meal 2.28 g, yeast extract 0.1 g, K2HPO4 · 3H2O 1%, MgSO4 · 7H2O 0.094%, water 12.9 ml, initial pH 5.0 and fermentation temperature 28 ℃. The fermentation cycle is about 48 h. With these optimal conditions, the α-amylase yield by A019 is about 410 U/g dry substrate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期373-378,共6页
Food Science
