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Position: Home > Articles > Study on Conditions Optimization of Shake Flask Fermentation for Producing β-glycosidase FOOD SCIENCE 2008,29 (8) 422-424

β-葡萄糖苷酶产生菌摇瓶发酵条件的研究

作  者:
朱凤妹;杜彬;刘长江;李军
单  位:
河北科技师范学院食品工程系;沈阳农业大学食品学院;河北科技师范学院分析测试中心
关键词:
β-葡萄糖苷酶;摇瓶发酵条件;优化
摘  要:
本实验对产β-葡萄糖苷酶融菌株的摇瓶发酵条件进行了研究。采用正交交互试验对融合菌株发酵生产β-葡萄糖苷酶的摇瓶发酵条件进行优化。结果表明,最优摇瓶发酵条件:装液量20ml/250ml,接种量12%,发酵温度27℃,摇床转速180r/min,发酵时间7d。此条件下,β-葡萄糖苷酶活力为5.312U/ml。
译  名:
Study on Conditions Optimization of Shake Flask Fermentation for Producing β-glycosidase
作  者:
ZHU Feng-mei1,2,DU Bin3,LIU Chang-jiang1,LI Jun2,(1. College Food Science,Shenyang Agricultural University,Shenyang 110161,China;2.Deportment of Food Engineering,Hebei Normal University of Science and Technology,Changli 066600,China;3.Analysis and Testing Center,Hebei Normal University of Science and Technology,Changli 066600,China)
关键词:
β-glycosidase;shake flask fermentation condition;optimization
摘  要:
In this study,the shake flask fermentation condition for producingβ-glycosidase by fusion strains of Aspergillus niger and Aspergillus oryzae were optimized by orthogonal test. The results showed that the optimum conditions are rotational rate 180 r/min,fermentation temperature 27 ℃,inoculation amount 12%,medium volume 20 ml/250-ml shake flask and fermentation period 7 days. By these,the activity of β-glucosidase reaches 5.312 U/ml.

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