固体发酵酸性淀粉酶高效产酶实验的研究

Production of acid amylase by solid-state fermentation

通过对白曲霉固体发酵条件进行优化,寻找阻遏固体发酵高酶活限制机理,从而利于白曲霉发酵的工艺生产,获得高强度发酵酸性淀粉酶,并可做到废物利用。通过对固体发酵产物进行薄层层析发现,在发酵过程中白曲霉产生α-酸性淀粉酶的同时分解掉了培养基中的偶数单糖组分,留下了大量的奇数单糖组分,从而造成培养过程的偶数单糖组分限制了产酶,当在培养基中补加一定量的麦芽糖时将大大提高白曲霉的酶活,酶活可由2513U/g上升为3618U/g,可以提高白曲霉62%的产酶能力。

The production of acid amylase by Aspergillus candidus was increased through the optimization of the solid-state fermentation conditions. The results showed that in the process of fermentation, the even number of sugar is decomposed and the odd number of sugar is left, which limits the production of the enzyme. In order to solve the problem, the proper amount of maltose was added to increase the enzyme production. The enzyme activity was increased to 3618U/g from 2513U/g, which was improved by 62% compared to that before optimization.