黑曲霉固态发酵橘皮生产纤维素酶及淀粉酶

以橘皮为原料，以黑曲霉AS3.3928为生产菌株，采用固态发酵法生产纤维素酶和淀粉酶。通过单因素试验考察固态发酵培养基中橘皮含量、培养基含水量、接种量及发酵时间4个因素对纤维素酶和淀粉酶活力的影响。在单因素试验基础上，通过正交试验最终确定最优产酶条件为：固态发酵培养基中添加16g橘皮，并加入5mL无菌水使培养基初始含水量为64mL/100g，黑曲霉接种量15%，发酵60h。在此发酵条件下所产纤维素酶活力可达1816U/g，淀粉酶活力达196U/g。结果表明，利用黑曲霉固态发酵橘皮，非常有利于纤维素酶和淀粉酶的生产。

Solid State Fermentation(SSF) of Orange Peels for Production of Cellulase and Amylase by Aspergillus niger

Orange peels were fermented by Aspergillus niger to produce cellulase and amylase by solid state fermentation (SSF). The effects of orange peel and water contents in SSF medium, inoculum size and fermentation time on cellulose and amylase activities were explored by one-factor-at-a-time method. Based on the results obtained, the fermentation conditions for the production of cellulase and amylase were optimized by orthogonal array design to be orange peel content of 16 g, initial water content of 64 mL/100 g, inoculum size of 15% and fermentation time of 60 h. Under these fermentation conditions, the activities of cellulase and amylase were 1816 U/g and 196 U/g, respectively. This study suggests that solid state fermentation can provide a promising strategy for the production of cellulase and amylase from orange peels by Aspergillus niger.