在5L自控发酵罐内热稳定β淀粉酶的发酵

Fermentation Test of Thermostable β amylase in 5L Computer controlled Bioreactor

在５Ｌ自控发酵罐内热稳定β淀粉酶的发酵周蓓芸郑幼霞（中国科学院上海植物生理研究所上海２０００３２）β淀粉酶是一种外切型淀粉水解酶，它从淀粉的非还原性末端依此水解α１４葡萄糖苷键，产生β构型的麦牙糖，在食品、医药工业上有很大用途，但目前工业上...

The optimal fermentation condition of thermostable β amylase from Thermoactinomyces sp.A61 is: temperature 45 0C, pH7.1, air lL/lL medium per min, inoculum of 17～19h culture 10%,initial agitation speed 150 r/min,dissolved oxygen set 50%:Turn up the agitation speed to 600 r/min and last 2h when the enzyme reached the highest or the content of reduced sugar in the fermentation broth was the highest and maintained 5h, the enzyme accumulated within the cells released out and so the enzyme increased up to 20%. The overall fermentation period is 18h, 30h shorter than that in the flask.