香菇紫金Ⅰ号产木聚糖酶固体发酵条件及酶学性质研究

Solid- Phase Fermentation Condition and Enzymatic Characteristics of Xylanase from The I,Mushrooms Zijin

以啤酒糟作为主要原料，以香菇紫金I号为菌种进行木聚糖酶发酵研究，通过单因素和正交试验确定最佳培养基组分及其配比，并对其粗酶的酶学性质进行了研究．结果表明：最适合的固态发酵培养条件为：碳源为啤酒糟：玉米芯：麸皮=6：2：2，1．5％的酵母膏作为氮源，pH为5是最适反应，三角瓶装装瓶量为5g／125mL，25％的接种量，为期8d的培养，1：3．2的料水比．粗酶液的最适反应温度为50℃，最适pH为5，相对酶活在30～60℃范围内仍保持在80％以上，适应的温度范围较宽．

In this paper, brewer ＇ s grains are used as main material to produce xylanase by The I, mushrooms Zijin . Monofactorial and orthogonal experiments are conducted to optimize the fermentation conditions, and the enzymatic characteristics of crude enzyme liquid are also studied. The results show that the optimal culture conditions for enzyme producing are the mixture of brewer＇ s grains, corn cob and wheat bran of 6：2：2 as carbon source, 1.5% of yeast extract as nitrogen source, pH 5,5 g medium in 125 mL erlenmeyer flask,25% ofinoculum＇ s volume for 8 days incubation, and the best ratio between material and water is 1：3.2. The optimal conditionof the crude enzyme liquid is 50 ℃ ,pH 5. The temperture adaptability is wide and the relative enzyme activity remained over 80% in the range of 30 - 60℃.