发酵生产魔芋葡甘聚糖酶

Fermentation Condition of Producing Konjac Glucomannanase

目的 :探索和了解发酵生产葡甘聚糖酶的最佳条件。方法 :在 5L发酵罐上测定不同温度、pH和接种量对发酵的影响 ,并用正交试验筛选最佳的产酶条件配伍。结果 :该菌产生葡甘聚糖酶的条件为接种量 1 0 % ,通气量 2 0L h ,发酵的前 1 6h温度为 40℃ ,搅拌速度 2 0 0r min ,pH 7 0左右 ,之后温度调至 5 0℃ ,搅拌速度 1 0 0r min ,pH调至 6. 0左右 ,添加 0 . 2 5 %的豆油做消泡剂。在这个条件下发酵获得的酶比活力可达 5 0 0 9U mg ,总活力达到 1 0 81 9U ml。

Objects:To research the optimum craft of fermentation producing konjac glucomannanase.Methods:Detecting the effects of different temperature,pH and pitching rate on fermentation;selecting the optimum combination of producing glucomannanase conditions on the 5L fermentator through an orthogonal experiment.Results:The fermentation condition was pitching rate 10%,aeration rate 20L/h,at the beginning of 16 hours during fermentation temperature 40℃,stirring velocity 200r/min,pH 7.0,after the temperature changed to 50℃,stirring velocity 100r/min,pH 6.0.At the same time,0.25% of soy oil was added as defoamer.Under above conditions,the enzyme specific activity was high up to 5009U/mg,the total activity 10819U/ml.