摘要
为了对芽孢杆菌发酵产β-葡聚糖酶的培养基进行进一步的研究,以芽孢杆菌为发酵菌,通过单因素试验和三因素三水平正交试验法对芽孢杆菌的10L发酵罐发酵产酶培养基进行优化。实验结果表明：芽孢杆菌产β-葡聚糖酶的最优培养基为甘油含量6g/L、酵母粉含量24g/L和NaCl含量10g/L;发酵条件：接种量为10%、初始发酵pH值为7、培养温度为37℃、转速为350-950r/min、通风量为1vvm和发酵时间15h。经过3批发酵实验验证,最优条件下β-葡聚糖酶最高酶活可达3112U/mL。
Focus on the medium optimization of the beta glucan enzyme fermentation. With single-factor experiment and three factors and three levels orthogonal experiment, the culture medium for bacillus （10 L fermentation tank） enzyme fermentation is optimized. The final experiment result indicates the optimal medium conditions for the beta glucan enzyme fermentation are as follows： glyeerol of 6 g/L, yeast powder of 24 g/L, NaC1 of 10 g/L, inoculation dose of 10%, initial fermentation pH of 7, culture temperature of 37 ℃, rotating speed of 350-950 r/min, ventilation rate of 1 vvm and fermentation time of 15 h. A series of three fermentation experiments point out that the highest enzyme activity can reach 3112 U/mL under the optimal conditions.
出处
《中国调味品》
CAS
北大核心
2015年第8期62-64,共3页
China Condiment
