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当前位置: 首页 > 文章 > 紫色红曲霉M-35菌株产淀粉酶发酵条件和培养基配方的优化 湖南农业科学 2017 (4) 5-10
Position: Home > Articles > Fermentation Conditions and Medium Optimizing of Monascus purpureus Strain M-35 Producing High-yielding Amylase Hunan Agricultural Sciences 2017 (4) 5-10

紫色红曲霉M-35菌株产淀粉酶发酵条件和培养基配方的优化

作  者：
许楚旋;江北;张琪;吴巧玉;蒋冬花
单  位：
浙江师范大学化学与生命科学学院
关键词：
淀粉酶;紫色红曲霉;响应面;发酵条件;培养及配方;优化
摘  要：
以实验室前期从红曲米中筛选的高产淀粉酶紫色红曲霉(Monascus purpureus)M-35菌株为研究对象,将单因素试验结果与响应面分析法相结合,对M-35菌株的发酵条件和培养基配方进行优化。摇瓶发酵单因素试验优化了培养温度、初始pH值、碳源种类和含量、氮源种类和含量、金属离子种类和含量等。采用Minitab 17软件的P-B试验设计法,筛选对淀粉酶活有显著影响的因素为:淀粉含量、蛋白胨含量和NaCl含量。根据P-B试验结果,运用响应面法分析,确定M-35菌株产淀粉酶优化的培养基配方为:淀粉含量7.5%,蛋白胨含量4.0%,NaCl含量0.5%;在此条件下,淀粉酶活最高为276.14 U/m L,较优化前提高约1.57倍。利用优化的培养基配方和条件进行5L发酵罐发酵试验,结果表明,M-35菌株发酵80~116 h,淀粉酶活可稳定在296 U/m L左右。
译  名：
Fermentation Conditions and Medium Optimizing of Monascus purpureus Strain M-35 Producing High-yielding Amylase
作  者：
XU Chu-xuan;JIANG Bei;ZHANG Qi;WU Qiao-yu;JIANG Dong-hua;College of Chemistry and Life Science, Zhejiang Normal University;
关键词：
amylase;;Monascus purpureus;;response surface methodology;;fermentation conditions;;culture and formulation;;optimization
摘  要：
Single factor experiment and response surface methodology was combined to optimize the submerged culture conditions and medium for the production of amylase enzyme using Monascus purpureus strain M-35 as material, which had high yield of amylase and purified from the natural fermentation of red yeast rice. The culture temperature, initial p H, kind and content of carbon source, nitrogen source and content, variety of metal ions, and content were optimize by shake flask fermentation single factor experiment. Using PlackettBurman(P-B) in Minitab 17, 3 significant effects(C content, N content and Na Cl content) on amylase enzyme activity were screened out. According to the P-B experiment results and analysis of response surface methodology in Design Expert, the data showed that C content 7.5 %, N content 4.0 %, NaCl content 0.5%, and the maximum amylase enzyme activity was up to 276.14 U/m L under this condition. Fermentation experiment in 5 L fermenter results showed that amylase enzyme activity was up to 296 U/m L after 80-116 h fermentation using the optimal conditions.

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