虎皮香菇漆酶的发酵优化

Fermentation Optimization of Laccase by Lentinus tigrinus

为制备食品级漆酶,以可用于食品的原料对虎皮香菇的漆酶发酵进行优化,考察培养条件、碳源、氮源及铜离子等因素对发酵产酶的影响。确定虎皮香菇产漆酶的发酵培养基为:果糖48 g/L,玉米粉12 g/L,胰蛋白胨9 g/L,NH_4H2_PO_41 g/L,KH_2PO_42 g/L,MgSO_4·7H_2O 0.25 g/L,CuSO_4·5H_2O 1 mmol/L;培养温度为30℃,初始p H自然,种龄3 d,接种量6%(体积比),装液量150 m L/500 m L三角瓶,发酵1 d^4 d摇床转速为150 r/min,第4 d^11 d摇床转速为200 r/min,发酵液中漆酶活性达到462.59 U/m L,为优化前的26倍。

In this study, for the production of food-grade laccase, the nutritional and environmental conditions of a laccase produce strain, Lentinus tigrinus, were investigated and optimized. The optimum conditions described as follows： fructose 48 g/L, corn flour 12 g/L, tryptone 9 g/L, NH_4H_2PO_41 g/L, KH_2PO_42 g/L,Mg SO_4·7H_2O 0.25 g/L, CuSO_4·5H_2O 1 mmol/L, temperature 30 ℃, p H natural, inoculum age 3 d, inoculum size 6 %, medium volume 150 m L/500 m L, rotated speed 150 r/min on 1 d-4 d and 200 r/min on 4 d-11 d.With those optimum conditions, the laccase activity reached at 462.59 U/m L increasing by 26 times compared to before optimcizing.