摘要
[目的]为酸性β-甘露聚糖酶生产菌株的开发与应用提供技术参考。[方法]以单因子试验和正交试验对青霉QM-1(Penicilliumsp.)液体发酵产酸性β-甘露聚糖酶条件进行研究。[结果]产酶最适培养基配方:麸皮+魔芋粉(2∶1)10.0 g/L,NaNO32.0 g/L,KH2PO41.5 g/L,MgSO4.7H2O0.3 g/L,H2O1 000 ml。最适培养条件为:起始pH值6.0,装液量为50 ml/250 ml三角瓶,转速为175 r/min,在35℃下培养4 d,最高酶活力达86.3 IU。该菌所产粗酶液最适反应温度为60℃。[结论]麸皮和硝态氮能有效促进青霉QM-1产酸性β-甘露聚糖酶,且所产的β-甘露聚糖酶有一定的温度耐受性。
[ Objective ] The technical reference for the development and application of acidic β-mannanase was provided through the experiment. [ Method] The optimum liquid fermentation conditions of Penicillium sp. QM-1 producing acidic β-mannanase was studied with the orthogonal test with single factor. [ Resuhs] The optimal medium consisted of bran ＋ Konjaku flour （2：1）10.0 g/L, 2.0 g/L NaNO3, 1.5 g/L KH2PO4, 0.3 g/L MgSO4 · 7H2O, 1 000 ml H2O and the optimal culture condition was that the initial pH value was 6.0, the medium volume was 50 ml in 250 ml flask and the agitation speed was 175 r/min. After it was incubated at 35 ℃ for 4 days, the production of the enzyme reached its highest activity of 86.3 IU. The optimal reaction temperature of enzyme was 60 ℃. [ Conclusion] The bran ＋ NaNO3 could effectively promote the QM-1 producing acidic β-mannanase, which had the tolerance to temperature.
出处
《安徽农业科学》
CAS
北大核心
2009年第2期537-539,共3页
Journal of Anhui Agricultural Sciences
关键词
青霉
Β-甘露聚糖酶
液体发酵
Penicillium sp.
β-mannanase
Liquid fermentation
