摘要
通过对米曲霉ZLF13固态发酵生产真菌α-淀粉酶的培养基要求及发酵工艺条件进行研究,结果表明,以麸皮和适量淀粉为主要原料,添加1号复合无机盐,保持培养基水体积分数为60%～65%,控制培养温度30～34℃,发酵周期65～70 h.中试平均酶活力1 283 U/g.通过对其酶学性质的研究发现,米曲霉ZLF13所产真菌α-淀粉酶最适作用温度为55℃,最适作用pH值为4.8～5.4;65℃以上迅速失活.
In this paper, mediums and culture condition in solid-state fermentation for produce of Fungus α- Amylase was studied. The results showed that wheat bran medium, completed starch and compound salt 1 and kept the water content 60 %-65 % and controled the development temperature 30-34 ℃ and kept the ferment period 65-70 h, was utilized to produce Fungus α-Amylase. The average level of producing on the pilot fermentation reached 1 283 U/g during 65-70 h. The properties of Fungus α-Amylase produced by ZLF13 showed that the optimal activity temperature was 55 ℃ and the optimal activity pH was at the range of 4.8-5.4. Most of the enzyme was out of activity quickly when incubating at a certain temperature higher than 65 ℃.
出处
《河南科学》
2008年第2期177-180,共4页
Henan Science
基金
河南省自然科学基金项目(0611031600)
关键词
米曲霉
固态发酵
工艺条件
酶学性质
aspergillus oryzae
solid-state
technology
properties
