摘要
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.
出处
《四川轻化工学院学报》
2000年第4期55-57,共3页
Journal of Sichuan Institute of Light Industry and Chemical Technology
关键词
Α-淀粉酶
固态发酵
阻遏作用
α-amylase
solid state fermentation
catabolic repression