摘要
以地衣芽胞杆菌发酵生成的高温α-淀粉酶废液为研究对象,考察废液回用发酵过程中的乳糖含量变化、菌体生长、酶的生成等情况,分析每批次的固形物含量,以验证废液回用的可行性。结果表明,乳糖含量和酶活在废滤液回用2～4批后达到平衡,固形物含量在第3批也基本达到动态平衡;废液经过9次循环发酵,酶活始终比第0批次(129.8u/mL)要高,并保持在150u/mL以上。可见,耐高温α-淀粉酶废液全回用效果理想,为发酵法酶制剂的清洁生产提供了一条新的工艺路线。
Thermostable a-amylase fermentation broth of bacillus licheniformis was reused as processing water in enzyme production. Lactose content, cell growth and enzyme activity were studied and solids content was analyzed in different batches. The results showed that lactose content and enzyme activity reached dynamic balance after 2 -4 times of recycling use, and soilds content kept stable balance at the third times of circulation. Waste broth, after 9 times of recycling fermentation, its enzyme activity was always higher than that in the first batch （129.8 u/mL） and kept at a high level as 150 u/mL. The recycling use of waste broth could achieve ideal effects which provided a new way for clean production of enzyme.
出处
《酿酒科技》
北大核心
2008年第8期25-27,共3页
Liquor-Making Science & Technology
基金
国家863计划资助课题(2006AA020204)
关键词
耐高温Α-淀粉酶
发酵
清洁生产
thermostable α-amylase
fermentation
clean production
