摘要
在摇瓶条件下,对黑曲霉WA301生产酸性β-甘露聚糖酶的发酵条件进行了探索,研究结果表明。该菌株较适的产酶培养基组成为:魔芋粉3.0％,麸皮3.0％,玉米浆6.0％、KH2PO40.5％、MgSO40.3％,初始pH5.5。于35℃.250r/min振荡培养96h,β-甘露聚糖酶活力最高达109U/ml。
The shaking- flask condition and composition of medium for acidic beta -mannanase fermentation by Aspergillas niger WA301 were studied. The appropriate medium composition was as follows: kojak3.0%, wheat bran 3.0%, corn steep liquor 6.0%, KH2PO4 0.5%, MgSO4 0.3%, initial pH 5.5. After cultivated in shake flask at 35C and 250 r/min for 96h, the beta -mannanase activity reached the highest value of 109U/mL.
出处
《江苏食品与发酵》
2002年第4期16-18,共3页
Jiangsu Food and Fermentation
关键词
酸性β-甘露聚糖酶
黑曲霉
摇瓶发酵
acidic beta-mannanase,Aspergillas niger,shaking-flask fermentation
