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黑曲霉固体发酵产嗜酸性果胶酶的研究

The production of acidophilic pectinase from aspergillus niger in solid state fermentation
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摘要 从杭州植物园土样中筛选到1株高产果胶酶菌株,经鉴定为黑曲霉,命名为黑曲霉JL15(As-pergillus niger JL15)。固体发酵条件研究结果表明,以麸皮为主要基质,用橘皮粉替代10%质量的麸皮可提高果胶酶的产量,其外加碳源、氮源分别以甘油和硫酸铵最优,最适含水量60 g/100g,最适培养时间72 h^84 h。黑曲霉果胶酶的Km为4.04 mg/mL,vmax为40.16μmol/min.mg。 A fungi strains which produces pectinase was isolated from the Hangzhou Botanical garden soil and named Aspergillus niger JL 15. The conditions of pectinase production from Aspergillus niger JL15 in solid state fermentation (SSF) and its hydrolytic properties were studied. The results showed that the best adding carbon and nitrogen sources for pectinase production were glycerol and ammonium sulfate,respectively. The pectinase production could be improved by substituting wheat bran with 10% orange peel powder. The best initial moisture was 60 g/100g . The optimal incubation time was 72 h^84 h. The pectinase exhibited Km and vmax values were 4.04 mg/mL and 40.16μmol/min·mg, respectively.
出处 《食品工程》 2013年第2期36-39,共4页 Food Engineering
基金 浙江省科技计划项目(NO.2012C22079) 杭州市科技发展计划项目(NO.20110232B81)
关键词 果胶酶 黑曲霉 酶学性质 黏度 pectinase aspergillus niger enzymatic properties viscosity
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