印度毛霉MJ229固态发酵产凝乳酶的研究

由于从小牛皱胃中提取的皱胃酶已无法满足干酪生产的需要,因而不得不寻找其他凝乳酶来替代小牛皱胃酶.本研究在前期小试实验基础上,研究毛霉MJ229固态发酵产凝乳酶的中试制备条件.确定其固态发酵培养基配方为:大米、麸皮和稻草的质量比为5:4:1,吐温-80为0.3％(w/w);加入自来水使液固比为1:1,最佳载曲量为每盘3kg.分别在自然状态与调控水分和温度状态下进行曲盘固态发酵试验,结果表明,毛霉MJ229在调节状态下发酵48h后获得凝乳酶活力可达5333Su/g,与自然发酵条件相比提高了25％.

Chymosin by solid state fermentation with Mucor indicus MJ229

Due to the development of cheese industry, chymosin made by traditional method is not sufficient for its demand. Therefore, the researchers are looking for the new sources of chymosin. The aim of this work is to study pilot-scale production based on the early trials. The solid-state fermentation medium of MJ229 was optimized. The result showed the optimization medium was as follows: the ratio of rice, wheat bran and straw 5∶4∶1 (w/w/w), Tween-80 0.3%(w/w) and liquid-solid ratio 1∶1. The weight of medium was of 3kg per disk in the carrier. The uncontrolled fermentation and controlled fermentation conditions of moisture and temperature for solid state fermentation were further studied. The results showed that the activity in the controlled fermentation was up to 5333Su/g after 48h fermentation, which was 25% higher than that of uncontrolled fermentation.