酸性β-甘露聚糖酶的固态发酵工艺研究

Study on the solid-state fermentation of acidic β-mannanase

在对黑曲霉WM20-11产酸性β-甘露聚糖酶的培养基组分和培养条件单因素研究的基础上,设计了Plackett-Burman试验选取主要影响因素,并进行响应面分析.结果表明,黑曲霉WM20-11产酸性β-甘露聚糖酶的最适培养基和发酵条件为:水11.7 mL,麸皮9.0 g,豆饼粉1.0 g,魔芋粉0.98 g,玉米浆0.375 mL,(NH4)2SO4 12.5 g/kg,CaCl2 1.0 g/kg,MgSO4 1.0 g/kg,KH2PO4 2.5 g/kg(相对于固体料),自然pH;28 ℃固体静置培养96 h,期间翻曲2～3次.在此条件下,菌株产酶活性可达1 337 IU/g干曲.

The effects of the nutrition ingredients and cultural conditions on the production of acidic β-mannanase by Aspergillus niger WM20-11 were studied in this paper. The optimal fermentation medium contained 9.0 g of wheat bran,1.0 g of soybean flour,0. 98 g of konjac powder,0. 375 mL of steep liquor, 12.5 g/kg （NH4）2SO4,1.0 g/kg CaCl2,1.00 g/kg MgSO4,2. 5 g/kg KH2PO4,and 11. 7 mL of H2O. The highest β-mannanase activity was 1 337 IU/g dry matter by solid-state fermentation at 28℃ for 96 hours.