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当前位置: 首页 > 文章 > 紫色红曲霉FBKL3.0018液态发酵产酯化酶的工艺优化 食品工业科技 2018 (15) 147-153
Position: Home > Articles > Optimization of Esterifying Enzyme Production Process by M.purpureus FBKL3.0018 under Liquid Fermentation Science and Technology of Food Industry 2018 (15) 147-153

紫色红曲霉FBKL3.0018液态发酵产酯化酶的工艺优化

作  者：
王艳;吴鑫颖;胡娜;唐佳代;王晓丹;王啸;邱树毅
单  位：
贵州大学贵州省发酵工程与生物制药重点实验室;贵州大学酿酒与食品工程学院
关键词：
紫色红曲霉;酯化酶;液态发酵;响应面;工艺优化
摘  要：
以分离自贵州某浓香型酒厂中温大曲的产酯化酶紫色红曲霉(Monascus purpureus)FBKL3.0018为研究对象,以发酵液中酯化酶活性为考察指标,通过单因素实验、Plackett-Burman实验和响应面试验对FBKL3.0018产酯化酶的发酵培养条件进行优化。由单因素实验得到FBKL3.0018产胞外酯化酶的条件为:2%牛肉膏、6%蔗糖、0.2%无水氯化钙和0.15%七水硫酸镁、初始pH4.5、发酵温度31℃、摇床转速160r/min、装液量45mL/250mL、接种量9%和发酵时间96h。PB结果表明,对酯化酶生产影响较显著的因素为发酵温度、发酵时间和蔗糖添加量。响应面优化实验得到的最优条件为:发酵温度31℃,发酵时间96 h,蔗糖浓度6%,在优化条件下,酯化酶活性为355.62U/mL,比优化前(133.12U/mL)提高了2.67倍,与预测值368.82 U/m L拟合率达96.4%,说明所建立的回归模型可靠。
译  名：
Optimization of Esterifying Enzyme Production Process by M.purpureus FBKL3.0018 under Liquid Fermentation
作  者：
WANG Yan;WU Xin-ying;HU Na;TANG Jia-dai;WANG Xiao-dan;WANG Xiao;QIU Shu-yi;Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University;School of Liquor and Food Engineering,Guizhou University;
单  位：
WANG Yan%WU Xin-ying%HU Na%TANG Jia-dai%WANG Xiao-dan%WANG Xiao%QIU Shu-yi%Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University%School of Liquor and Food Engineering,Guizhou University
关键词：
Monascus purpureus;;esterase;;liquid fermentation;;response surface methodology(RSM);;process optimization
摘  要：
M FBKL3.0018 selected from medium temperature Daqu was taken as the research object.The activity of esterifying enzyme in the fermentation liquor was viewed as examining index. Single factor experiment,Plackett-Burman experiment and response surface experiment were applied to opptimize the fermentation culture condition of esterifying enzyme produced by FBKL3.0018.The effect of carbon source,nitrogen source,inorganic salt,initial p H,fermentation temperature,rotate speed,culture volume,inoculation volume and fermentation time on the production of enzyme were investigated.It was turned out that the optimal medium was: 2% beef extract,6% sucrose,0.2% CaCl_2,0.15% MgSO_4·7H_2 O,initial pH4.5,culture temperature 31℃,rotate speed 160r/min,culture volume 45 mL/250 mL,inoculation volume 9%,and incubation time 96 h.Furthermore,culture temperature,time and sucrose,which had obvious effects on esterifying enzyme production,were selected to conduct response surface optimization experiments. The optimized conditions were fermentation temperature 31 ℃,fermentation time 96h,sucrose concent ration 6%,under the condition of optimization,the activity of esterifying enzyme was 355.62 U/mL,2.67 times higher than that before optimization( 133.12 U/mL). At the same time,compared with the predicted value( 368.82 U/mL),the fitting rate was up to 96.4%,which indicated that the established regression model was reliable.

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