白曲霉斜面菌种培养条件的优化

Optimization of slant culture medium of white Aspergillus

对麸曲酱香白酒生产所需糖化酶菌种:白曲霉的一级种培养工艺条件进行单因素试验,应用Minitab15软件设计了Plack-ett-Burman筛选试验,通过筛选得出蔗糖浓度、硫酸铵浓度、培养基pH值以及微量元素配比为菌种生长的4个显著性影响因素,并对此进行正交试验得出白曲霉一级种斜面培养的最优条件为蔗糖浓度25g/L,硫酸铵浓度3.5g/L,MgSO4.7H2O 1.0g/L,KCl 1.0g/L,K2PO4 1.0g/L,琼脂15g/L,pH值5.5,培养温度28℃,菌体糖化酶活力724.8U/g。

Aspergillus plays an important role of saccharification in the production of Chinese liquor. The fermentation condition of the slant culture mediun was optimized by single-factors test in this study. The Plackett-Burman experiment was designed by software of Minitab 15. The optimal fermentation conditions were obtained by orthogonal design as followed： the concentration of glucose 25 g/L, the concentration of ammonium sulfate 3.5 g/L, MgSO4-7H2O 1.0 g/L, KCl 1.0 g/L, K2PO4 1.0 g/L, medium pH value 5.5 and fermentation temperature 28℃. Under these conditions, the activity of glucoamylase was 724.8 U/g.