M12-9-5产β-葡聚糖酶的主要影响因子

Screening of Main Influencing Factors of β-glucanase Produced by M12-9-5

[目的]探究M12-9-5摇瓶发酵产β-葡聚糖酶的主要影响因子。[方法]对碳氮源、无机盐和金属离子进行产酶的单因素试验,并通过Placckket-Burman(PB)试验设计确定培养基中影响其发酵产酶的主要因素。[结果]结果表明:在PB设计的二水平范围之内,大麦粉和麸皮之比、蛋白胨、CaCl2、NaCl和吐温80,对酶活呈正效应;而CaCO3、麦芽糖和FeSO4.7H2O对酶活呈负效应。对酶活影响较大的因子为:大麦粉和麸皮之比(P=0.004 0)、CaCl2(P=0.020 4)及NaCl(P=0.021 7)。[结论]大麦粉和麸皮的比例、CaCl2和NaCl的添加量是影响发酵产酶的主要因素。

[Objective] The research aimed to explore main influencing factors of β-glucanase produced by M12-9-5 in shaking flask fermentation. [Method] Single factor test for producing enzyme was made on carbon and nitrogen sources, inorganic salt and metal ions. And main factors that affected the produced enzyme by fermentation in the medium were confirmed aecording to Placckket-Bunnan（PB）experimental design. [Result] In the 2-level range of PB design, the ratio of barley flour to wheat bran, peptone, CaCl2, NaCl and Twecn 80 showed positive effects on the enzyme activity and CaCOs, maltose and FeSO4·7H2O showed negative effects on the enzyme activity.. The greater factors that affected the enzyme activity were the ratio of barley flour to wheat bran （ P = 0.004 0）, CaCl2 （ P = 0.020 4） and NaCl （ P = 0.021 7）. [ Conclusion] The proportion of barley flour to wheat bran, the adding amounts of CaCl2 and NaCl were main factors that affected the produced enzymes by fermentation.