超声对黑曲霉产菊粉酶的影响

Effect of ultrasound on inulinase production from aspergillus niger fermentation

为了探索超声提高黑曲霉产菊粉酶的可能,考察了超声处理时间、超声频率和不同发酵时期超声处理等参数的影响。试验发现在黑曲霉的延滞期和对数增长期的初期阶段(<30h),40kHz和59kHz的超声处理均抑制了黑曲霉产菊粉酶的活力,高频超声的抑制效果更明显,菊粉酶活力降低了47.4%。在黑曲霉的对数增长期的后期阶段(>36h),这两种频率的超声处理均促进了黑曲霉产菊粉酶的活力,低频超声的促进作用更明显,菊粉酶活力提高了29.3%。结果表明,在一定条件下,超声能够促进微生物的发酵产酶。

To improve the inulinase yield from Aspergillus niger by using ultrasound irradiation,the irradiation time,ultrasound frequency and different fermentation periods are examined.In the postponing phase and the first logarithmic growth phase（30 h） of Aspergillus niger,the ultrasuond of 40 kHz or 59 kHz has a marked inhibition on the inulinase produce from Aspergillus niger,and the higher frequency shows more stronger influence with a decrease of 47.1%.In the late logarithmic growth phase（36 h） of Aspergillus niger,on the contrary,the ultrasound of the two frequencies has a remarkable promotion on the inulinase produce,and the lower frequency shows more stronger influence with an increase of 29.3%.The results implied that ultrasound could promote enzymes production with microorganism fermentation under a certain condition.