黑曲霉固态发酵菊芋粉产菊粉酶的工艺条件优化研究

Optimization of solid-state fermentation conditions with Jerusalem artichoke powder for production of inulinase by Aspergillus niger

为提高菊粉酶活力,降低成本,研究了黑曲霉固态发酵菊芋粉产菊粉酶的发酵工艺,实验结果表明,初始pH、发酵时间和发酵温度对菊粉酶活力的影响均显著,优化后的发酵工艺参数麸皮28%,菊芋粉12%,(NH4)H2PO40·5%,玉米浆1%,按固液比4:6加水,初始pH为7·0,接种量3%,35℃培养6d,所得的菊粉酶活力最高,达158U/g,为菊粉酶的工业化生产提供了技术参考。

To obtain inulinase with high activity and low cost,optimization of medium composition and fermentation conditions for the production of inulinase by Aspergillus niger A4 was investigated in solid-state fermentation using orthogonal experimental designs.The results showed that with solid-state fermentation method,when the fermentation temperature was 35℃,wheat bran 28%,Jerusalem artichoke powder 12%,the initial pH7.0,inoculum 3%,（NH4）H2PO4 0.5%,corn steep 1%,fermentation time 6d,the enzyme activity was up to 158U/g solid medium,which was much higher than that reported in the literature using liquid fermentation.