响应面法优化米曲霉3.481产β-葡萄糖苷酶发酵工艺的研究

Study on Optimiaztion of the Fermentation Technology for β-Glucosidase from Aspergillus Oryzae3.481 by Response Surface Method

对菌株米曲霉(Aspergillus Oryzae)3.481产β-葡萄糖苷酶发酵工艺进行研究。通过单因素试验确定最佳碳源、氮源、pH和无机盐。采用响应面Box-Benhnken中心组合试验设计,优化米曲霉发酵生产β-葡萄糖苷酶的工艺条件,同时建立酶活力随麸皮+淀粉(1∶1,W/W)质量分数、硫酸铵质量分数和初始pH变化的二次回归方程。结果表明:最优发酵条件是麸皮+淀粉(1∶1,W/W)质量分数10.93%、硫酸铵质量分数0.4%、pH5.0,在此条件下β-葡萄糖苷酶活力可达1.89U/mL。

In this paper, the fermentation technology of β-glucosidase from Aspergillus Oryzae3.481 was studied. The optimum carbon source, nitrogen source, pH and inorganic salt was determined using single factor experiment. Meantime, β-glucosidase production condition by Aspergillus Oryzae in liquid fermentation was optimized by Box- Benhnken Experiment design, and a quadratic regression equation for the change of enzymic activity with bran＋starch, （NH4）SO4 and initial pH was established. The results showed that the optimum fermentation condition were bran＋starch （1：1,W/W） 10.93%, （NH4）2SO4 0.4%, pH 5.0, the activity of β-glucosidase could reached 1.89 U/mL.