| 果胶酯酶的发酵培养基及培养条件优化 |
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| 引用本文： | 朱云鹏,田友明,洪清林,倪辉,肖安风,杨秋明.果胶酯酶的发酵培养基及培养条件优化[J].食品工业科技,2018,39(3):82-86,91. |
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| 作者姓名： | 朱云鹏 田友明 洪清林 倪辉 肖安风 杨秋明 |
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| 作者单位： | 1. 集美大学食品与生物工程学院, 福建厦门 361021;2. 绿新福建食品有限公司, 福建漳州 363100;3. 福建省海洋功能食品工程技术研究中心, 福建厦门 361021;4. 厦门市食品与生物工程技术研究中心, 福建厦门 361021 |
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| 基金项目： | 福建省海洋高新产业发展专项(闽海洋高新[2016]08号)资助。福建省科技重大专项项目(2015NZ0001-1)国家海洋公益行业科研专项(201505033)福建省科技重点项目(2014Y0081)福建省高校产学合作项目(2016N5008) |
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| 摘 要： | 为提高果胶酯酶的产量,以果胶酯酶活力与生物量为指标,对塔宾曲霉CICC 2651产果胶酯酶的发酵培养基和培养条件进行了研究,通过单因素实验得到最优培养基和培养条件为:硫酸铵0.5%,果胶3%,Na2SO4 0.04%,MgSO4·7H2O 0.04%,K2HPO4 0.2%,培养温度30 ℃,初始pH为4.5,接种量5%,装液量40 mL。在优化工艺条件下,果胶酯酶活力达到1.53±0.09 U/mL,比初始条件提高了77.9%。通过发酵培养基和培养条件优化,塔宾曲霉CICC 2651发酵产果胶酯酶的能力大幅度提高。
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| 关 键 词： | 果胶酯酶 发酵培养基 培养条件 发酵优化 酶活 |
| 收稿时间： | 2017-07-24 |
Optimization of medium composition and culture conditions for Aspergillus tubingensis production |
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| ZHU Yun-peng,TIAN You-ming,HONG Qing-lin,NI Hui,XIAO An-feng,YANG Qiu-ming.Optimization of medium composition and culture conditions for Aspergillus tubingensis production[J].Science and Technology of Food Industry,2018,39(3):82-86,91. |
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| Authors: | ZHU Yun-peng TIAN You-ming HONG Qing-lin NI Hui XIAO An-feng YANG Qiu-ming |
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| Affiliation: | 1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Green Fresh(Fujian) Food Stuff Co., Ltd., Zhangzhou 361000, China;3. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China;4. Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China |
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| Abstract: | In order to increase the yield of pectin esterase,the medium compositon and culture conditons were studied for fermentation of Aspergillus tubingensis CICC 2651.Resulted in biomass and pectin esterase activity,the optimal medium compostion was composed of high-ester pectin 3%,ammonium sulfate 0.5%,Na2SO4 0.04%,MgSO4·7H2O 0.04%,K2HPO4 0.2%,culture temperature 30℃,initial pH4.5,inculation volume 5%,liquid volume 40 mL. Compared to the basic technical contidtions,the enzyme activity at the optimum technique reached 1.53±0.09 U/mL,and increased by 1.79-fold. Under the optimum fermentation process,the production capability of pectin esterase by Aspergillus tubingensis CICC 2651 was significantly improved. |
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