| 利用葡萄渣黑曲霉固态发酵产果胶酶的研究 |
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| 引用本文： | 曹珂珂,李妍. 利用葡萄渣黑曲霉固态发酵产果胶酶的研究[J]. 中国酿造, 2015, 34(3): 83-86. DOI: 10.11882/j.issn.0254-5071.2015.03.019 |
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| 作者姓名： | 曹珂珂 李妍 |
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| 作者单位： | 蚌埠学院 生物与食品工程系，安徽蚌埠233030 |
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| 基金项目： | 蚌埠学院自然科学研究项目(2011ZR16);蚌埠学院优秀中青年骨干教师培养计划 |
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| 摘 要： | 对黑曲霉（Aspergillus niger）BB-6利用葡萄渣固态发酵产果胶酶的发酵条件进行研究。结果表明，在基础发酵培养基中添加葡萄糖4%、硫酸铵0.6%，含水量60%，培养温度30 ℃条件下培养72 h，果胶酶酶活达12.226 U/g。
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| 关 键 词： | 果胶酶 葡萄渣 黑曲霉 固态发酵 |
Pectinase production by Aspergillus niger solid state fermentation with grape pomace |
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| CAO Keke;LI Yan. Pectinase production by Aspergillus niger solid state fermentation with grape pomace[J]. China Brewing, 2015, 34(3): 83-86. DOI: 10.11882/j.issn.0254-5071.2015.03.019 |
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| Authors: | CAO Keke LI Yan |
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| Affiliation: | Department of Biology and Food Engineering, Bengbu University, Bengbu 233030, China |
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| Abstract: | The fermentation conditions of Aspergillus niger BB-6 by solid-state fermentation with grape pomace for pectinase production were studied. The results showed that the optimal culture condition for the basic fermentation culture medium was glucose 4%, ammonium sulfate 0.6%, water content 60%. Under the condition of 30 ℃, the activity of pectinase could reach 12.226 U/g at 72 h. |
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| Keywords: | pectinase grape pomace Aspergillus niger solid state fermentation |
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