β-甘露聚糖酶固态发酵的产业化生产技术

Industrial Production Technology of the β-Mannanase with Solid-State Fermentation by Aspergillus niger

在黑曲霉LW-1-9菌株三角瓶固态发酵试验的基础上,经曲盘（Φ20.0 cm×5.0 cm）固态发酵试验,放大到30 m3固态发酵罐（Φ4.5 m×2.0 m）的产业化生产规模。固态发酵基料（其中：麸皮700-800 kg,豆饼粉或菜籽饼粉200-300 kg）总量为1 000 kg/批次,料水质量比1∶1.8-2.0,自然pH,并添加魔芋粉3%-5%,玉米浆3%-5%,（NH4）2SO41%-1.5%,CaCl20.05%-0.1%,MgSO40.05%-0.1%,KH2PO40.3%-0.5%（质量分数,相对于基料）;经灭菌、接种后,于32-36℃间断通风培养72-84 h,期间分别于第20-24小时和第36-40小时各翻曲1次,并同时补加无菌水180-200 kg。在上述发酵工艺条件下,LW-1-9菌株产业化生产β-甘露聚糖酶,活性可达每克干曲26 725-29 218 IU。

Based on the tests of solid-state fermentation by Aspergillus niger LW-1-9 strain with shake flask and koji tray, the industrial production of β-mannanase was carried out in 30 m3 solid- state fermentor （Φ4.5 m×2.0 m）. The amount of base material （wheat bran 700~800 kg, soybean or rapeseed cake flour 200-300 kg） was 1000 kg, the ratio of based material to waster was 1 ： 1.8-2.0, natural pH, complemented with konjac powder 3-5%, corn steep liquor 3-5%, （NH4）2SO4 1-1.5%, CaCl2 0.05-1%, MgSO4 0.05-0.1%, KH2PO4 0.3-0.5% （related to based materials）. The β-mannanase activity reached 26 725-29 218 IU/g dry koji at 32-36℃ for 72-84 h by adding water and turning koji at 20-24 h and 36-40 h.