桔青霉发酵法生产核酸酶P_1工艺条件及影响因素研究

Study on fermentation technology and influential factors for nuclease P1 production from Penicillium citrinum

考察了核酸酶P1发酵条件及影响因素,结果表明,核酸酶P1的发酵工艺为接种量10%、种龄24h、初始pH6.50。发酵温度对产酶影响较大,26℃有利于菌体产酶;锌离子添加时间和添加量对核酸酶P1发酵都有影响,其最佳的添加量为0.2g/L;吐温-80、泡敌-80以及橄榄油都可以提高发酵产酶水平,尤以吐温-80最为明显,0.2%的吐温-80可以使产酶提高达30%;此外,植酸类化合物和核酸类物质对桔青霉发酵产核酸酶P1都有一定的抑制作用。

The fermentation technology and influential factors for nuclease P1 production was studied. The results showed that Penicillitun citrinum should be inoculated at 10% inoculum with initial pH 6.5 after 24 h seed culture. The production ofnuclease P1 was highly affected by temperature, in which 26℃ was preferable. Both of addition amount and addition time of Zn^2＋ affected the production of nuclease P1. The optimal Zn^2＋ concentration was 0.3 g/L. Tween-80, Span-80 and olive oil could enhance nuclease P1 production, especially Tween-80. The production ofnuclease P1 improved 30% when 0.2% Tween-80 was used. Besides, phytic or nucleic compounds made some inhibition on the production ofnuclease P1.