高温混菌发酵生产果胶酶的研究

为了降低底物抑制效应,提高黑曲霉产果胶酶的能力,在黑曲霉发酵过程中引入酒精酵母,成功构建了黑曲霉GJ-2与酒精酵母J-1混菌发酵生产果胶酶的体系,确定了酒精酵母的最佳接入时间和最佳接入量分别为12h和5mL/50mL,并对其产酶条件进行响应面优化,实验中发现高温对产酶有促进作用,确定最佳产酶条件为:橙子皮29.3g/L,麸皮30.0g/L,硫酸铵11.8g/L,吐温-802.0g/L,发酵温度34.1℃,在此条件下果胶酶酶活为188.12U/mL,比黑曲霉单一体系发酵生产果胶酶提高了63.6%。

Study on mixture-culture fermentation at high temperature in pectinase production

In order to reduce the inhibiting effect of substrate and improve the yield of pectinase,Saccharomyces Cerevisiae J-1 was inoculated during the fermentation of Aspergillus niger GJ-2.The mixture-culture fermentation system of Asp.niger GJ-2 and Sacch.Cerevisiae J-1 has been successfully constructed which was used in the fermentation of pectinase.Sacch.Cerevisiae J-1 inoculation time and volume were determined,which was 12h and 5mL/50mL respectively.And the enzyme production conditions were optimized by response surface experiment.It was found that high temperature was beneficial to the pectinase production.The optimal enzyme production conditions were obtained,which were orange peel 29.3g/L,wheat bran 30g/L,ammonium sulfate 11.8g/L,tween-80 2.0g/L and the fermentation temperature 34.1℃.At the optimal conditions the yield of pectinase was 188.12U/mL,which was improved 63.6% fold compared to the single system of Asp.niger GJ-2.