马克斯克鲁维酵母固态发酵菊粉酶培养条件的优化

Study on Culture Conditions Optimization of Kluyveromyces marxianus by Solid-state Fermentation for Producing Inulinase

在单因素试验基础上,为进一步提高马克斯克鲁维酵母固态发酵产生的菊粉酶的活力,采用全因子试验设计和中心组合设计对影响的因素进行优化,运用响应面分析模拟得到二次多项式回归方程的预测模型,优化的培养条件为:菊芋粉3.62%,玉米浆干粉2.40%,培养温度28.13℃。模型预测的最大响应值为314.71U/g ds,在优化条件下酶活为316.35U/g ds,二者基本一致。

In order to improve enzyme activity of inulinase produced by Kluyveromyces marxianus by solid-state fermentation, using full factorial design （FFD） and central composite design （CCD）, the factors affecting fermentation were optimized on the basis of single factor tests. The predictive polynomial quadratic equations model was developed by response surface analysis. The optimal conditions for fermentation are original Jerusalem artichoke root powder 3.62%, corn syrup powder 2.40% and temperature 28.13℃. The maximum response value of model prediction is 314.71 U/g ds. The average inulinase activity of triplicate experiments is 316.35 U/g ds under the optimal conditions. They are basically identical.