黑曲霉WZW001液态发酵产果胶酶的工艺条件优化

Process condition optimization of pectinase by submerged fermentation with Aspergillus niger WZW001

采用菌株黑曲霉WZW001,通过实验探索了该菌株液态发酵生产果胶酶的工艺条件。经培养基优化及发酵条件优化确定该菌株发酵培养基的组成为(g/100 mL):麸皮4 g,硫酸铵1 g,橘皮粉2 g,K2HPO40.3 g,MgSO40.05 g,CaCl20.02 g,CuSO40.02 g,KCl 0.02 g;最适发酵条件为:初始pH 6.0,发酵温度30℃,接种量2 mL/100 mL。最终果胶酶活力可达54.65 u.mL-1,比优化前提高了45.2%。

Process condition optimization of pectinase by submerged fermentation with Aspergillus niger WZW001 was studied.Results showed that the optimum medium composition（g/100 mL） was： wheat bran 4 g,（NH4）2 SO4 1 g,citrus peel powder 2 g,K2 HPO4 0.3 g,MgSO4 0.05 g,CaCl2 0.02 g,CuSO4 0.02 g,KCl 0.02 g.The optimum fermentation conditions were： initial pH 6.0,temperature 30 ℃,seed volume 2 mL/100 mL.Under these conditons enzyme acitivity of pectinase reached 54.65 U/mL,improved 45.2% when compared with the initial process condition.