枯草芽孢杆菌产原果胶酶发酵条件研究

Optimization of Fermentation Parameters for Protopectinase Production by Bacillus Subtilis XZ2

原果胶酶(Protopectinase)是可以催化原果胶水解的酶类,广泛用于果胶生产、单细胞食品制备和棉织品的生化精炼之中。实验对影响枯草芽孢杆菌XZ2(BacillussubtilisXZ2)摇瓶发酵生产原果胶酶的相关因子:豆粕粉的水提时间、水提液浓度、磷酸盐浓度、金属离子、发酵培养基初始pH值、接种量和接种龄等采用单因素试验进行了研究,在单因素试验基础之上,选取pH、接种量、Mg2+、磷酸盐和转速等因素进行正交试验,结果表明发酵培养基初始pH和磷酸盐缓冲液浓度对产酶影响显著。当发酵初始pH7.5,接种量10%,MgSO4·7H2O0.04%,磷酸盐缓冲液浓度为0.20mol/L,摇床转速为120r/min的摇瓶发酵条件下,产酶酶活最高为16.71U/ml。

Protopectinase catalyzes the soluble pectin substance from protopectin and has been extensively utilized in pectin production, single cell food exploration and enzymatic cotton scouring. The factors relate to protopectinase activity and biomasses in flask culture were investigated by one factor experiments. Based on former experiments, the orthogonality test was undertaken to determine the significant factors and optimal levels within pH, inoculation content, rotate speed, the concentration of magnesium and the phosphate buffer factors with four levels respectively .the result showed that culture original pH value, the concentration of phosphate buffer are significant factors and culture original pH value 7.5, inoculation content 10%, MgSO4 ～ 7H2O 0.04%, the concentration of phosphate buffer 0.20mol/L and rotate speed 120r/min can gain the highest protopectinase activity about 16.71U/ml.