草酸青霉BZH-2002果胶酶固体发酵条件研究

Studies on the Production of Pectinases by Penixillium oxalicum BZH-2002 Using Solid State Fermentation

对草酸青霉菌(Penixillium oxalicum)BZH-2002菌株固体发酵果胶酶的主要影响因子温度、初始pH值、含水量及接种量进行了实验探讨,确定了最佳培养条件：温度为30℃,初始pH值为4．8,固体培养基含水量控制在30～35ml/10g甜菜渣,接种量3～4%。同时对该菌株固体发酵提取液中果胶酶的酶学特性进行了初步研究,结果表明,该酶最适反应温度和pH分别为55℃和pH4．8,在40℃温度下和pH3．5～5．5范围内,酶活性较稳定。

Influence of temperature, initial pH, water content and inoculum size an the pectinases production of the solid state fermentation of Penicillium oxalicum BZH - 2002 was investigated. The proper fermentation conditions were： temperature 300C, initial pH 4.8, water content 30 - 35ml per 10 gram dry sugar beet pulp, inoculum size 3 - 4%. The properties of pectinase were studied also. Its optimal temperature and pH was 550C and pH 4.8 respectively. The enzyme activity was steady on 400C and pH 3.5 - 5.5.