摘要
以豆粕和麸皮为主要培养基、黑曲霉WS003为发酵菌株,利用固态发酵法生产果胶酶。通过单因素试验确定了碳氮比为40∶1、菠萝皮为诱导物、磷酸氢二钾为无机营养盐;采用正交试验对培养条件进行了优化。结果表明:菠萝皮的添加量为0.15g/10g干基、发酵pH为6.0、磷酸氢二钾浓度为0.2%时,果胶酶产酶活力最高,达到81.06U/mL。
Use soybean meal and wheat bran as main culture medium and Aspergillus niger WS003 as the fermentation strain,adopt solid-state fermentation method to produce peetinase. The single factor experiments are used to improve the fermentation conditions：the ratio of carbon and nitrogen is 40 ： 1, use pineapple peel as inducer and K2 HPO4 as inorganic salt. The orthogonal experiments are adopted to optimize the culture conditions. The results show that the optimal conditions of culture medium are as follows： additive amount of pineapple peel is 0.15 g/10 g dry basis,fermentation pH is 6.0, the concentration of K2 HPO4 is 0.2 %. Under these conditions, the enzyme activity of pectinase is the highest, which can reach 81.06 U/mL.
出处
《中国调味品》
北大核心
2017年第9期58-60,共3页
China Condiment
关键词
黑曲霉
固态发酵
果胶酶
Aspergillus niger
solid-state fermentatiom pectinase
