以芒果果皮为基质进行真菌深层液态发酵生产果胶酶(英文)

Production of fungal pectinase using mango peel as substrate by submerged fermentation

为探寻果胶酶的生产途径,从腐烂的水果中分离得到真菌菌株,在添加有果胶的察氏琼脂中进行培养,在分离的菌株中发现菌株2果胶酶产率较高,通过镜检,确认该菌株为青霉菌(Penicillum sp.)。采用3种培养基(T1为已知配方的对照培养基,T2为芒果皮粉,T3为6%芒果皮粉+1%商业果胶)液态深层发酵该菌株,比较果胶酶活性。结果表明:T3培养基中的果胶酶活性显著高于T1和T2(P<0.05),而T1和T2培养基果胶酶的活性差异不显著(P>0.05)。芒果皮可以作为一种替代基质在液态深层发酵中生产果胶酶,在芒果皮粉中加入少量果胶作为培养基质可提高果胶酶产量。

Mango peels have been found to have a considerable amount of pectin. The objective of the current research was to explore the feasibility of utilizing mango peels as fermentation medium to produce peetinase using fungi isolated from natural resources. Fungal strains were isolated from decaying fruits and grown in Czapek agar supplemented with pectin. Among these isolates, Isolate 2 gave the highest pectinase production rate which was later identified to be Penicillum sp. strains through microscopic examinations. This isolate was further used with three different fermentation media for submerged fermentation. The fermentation media are： T1-a defined medium, T2-mango peel powder, T3-6% mango peel powder plus 1% commercial pectin. Highest pectinase activity was achieved with T3 fermentation medium. Nevertheless, such difference does not exist between T1 and T2 （P〈0.05）. This suggests that mango peel can be used as an alternative base material in submerged fermentation media for pectinase production. To enhance pectinase production, it is further recommended that the mango peel powder be supplemented with small amount of pectin when used as base material in the medium.