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黑曲霉发酵产柚苷酶的工艺优化及热激对提高酶活的影响

Kunfeng LI,Xitong SUN,Qian LI, Feng SHI,Jie XU,Jian LUO,Jing TIAN,Xu FEI

Journal of Dalian Dalian Polytechnic University（2020）

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Abstract
对多种产柚苷酶菌株进行筛选,确定黑曲霉FFCC uv-11为发酵菌株,并进行发酵工艺优化,得到最佳条件为发酵时间120h,接种量10％,培养基初始pH6.0,碳源种类为柚皮苷,此条件下发酵酶活达到765.85 U/m L.研究热激对黑曲霉发酵产柚苷酶过程的影响,确定热激温度为35℃,热激时机为接种后30 h,热激时长为30 min,此条件下柚苷酶酶活可达970.90 U/mL,是未进行热激处理的1.27倍.
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