摘要
本文通过摇瓶实验确定了自选青霉菌株Ｚ—Ｉ—Ｃ分批发酵生产葡萄糖氧化酶（ＧＯＤ）的适宜工艺条件，并在２．６立升台式发酵罐中进行了小试，监测了发酵过程中溶氧（ＤＯ）、ｐＨ、还原糖、菌体干重（ＤＣＷ）、氨基氮（ＮＨ２－Ｎ）和酶活等工艺参数的变化规律，为进一步提高ＧＯＤ的发酵产率提供了依据。
In this paper.Glucose Oxidase fermentation process was studied by shaked culture.Based on some outstanding processes.the maximum enzyme activity is 96.7 u/ml in 2.6L fermentor which is higher than that of the national fermentation.
