基于序贯设计的毛霉AS3.2778发酵产蛋白酶工艺优化

Optimization of Protease Production by Actinomucor elegans AS3.2778 by Sequential Design

本研究主要就毛霉AS3.2778固体发酵的工艺条件进行了探讨,利用序贯设计这一数学工具对影响产酶的若干因素进行了优化,并最终确立了相对稳定的发酵工艺条件。结果表明,每250ml三角瓶装8g麸皮,其中添加1.23%麦芽糖,1.56%蛋白胨,0.74%KH2PO4,0.06% FeSO4·7H2O作为辅助营养物,培养基的起始含水量为每克麸皮添加0.79ml水,发酵温度24.1℃,时间48h。在优化的工艺条件下,每克干基可发酵产酶1541U,是起始发酵单位的202%。

Protease production ofActinomucor elegans AS3.2778 was optimized through the sequential methodology. After optimization, the optimum fermentation medium and conditions were obtained, the optimum composition of medium were： 8 g wheat bran in a 250 ml shake flask, 1.23% maltose （g/g wheat bran）, 1.56% peptone, 0.74% KH2PO4 and 0.06% FeSO4 · 7H2O as nutrient supplements, and the optimum environment parameters were： initial moisture content of medium 0.79 ml water in one gram dry wheat bran, temperature 24.1℃, fermentation time 48 h. Under these conditions the maximum protease production was 1541U/g IDS （initial dry substrate）, 202% higher than that under the initial conditions.