α-淀粉酶固态发酵的研究

Studies on Solid State Fermentation of Amylase

研究了固态法发酵生产α－淀粉酶的工艺，用麸皮作原料,其优化条件是:在接种量0.08%，拌水比1：0.6，pH6.0，培养温度37℃，葡萄糖浓度15%，发酵72小时，其酶活力可达1742u/g。与液态发酵相比，固态发酵能有效地克服分解代谢产物的阻遏作用。

Production of usingα-amylase solid state is studied. Under optimal culture condition, wheat bran;addition rate of water is 1:0.6;the addition of strain is 0.08%; culture temperature is 37℃; initial pH is 6.0;concentration of glucose is 15%;fermentation time is 72h,the enzyme production is 1742μ/g.Compared to submerge fermentation,the solid-fermentation system has the ability to significantly overcome catabolic repression.