真菌共培养强化柚苷酶生产的工艺优化

Process Optimization of Naringinase Production Improved by Fungi Co-Culture

共培养技术作为一种新型发酵策略,能够有效提高目标产物产量,在生化、制药和食品工业具有很好的应用前景。研究采用平板透明圈法对产酶菌种进行筛选,进一步考察各发酵参数对真菌共培养液态发酵产柚苷酶过程的影响。结果表明,黑曲霉FFCC uv-11与根霉FFCC 3201为较适宜的菌种组合,当接种时间间隔为36 h,接种量为10%,接种比例为2:1,发酵初始pH为5.5,共培养发酵时间为72 h时,柚苷酶活力最大可达733.19 U·m L^(-1),是未优化条件下柚苷酶酶活的2.22倍。研究为进一步探索柚苷酶共培养发酵过程、提高柚苷酶酶活提供了基础数据,同时对推动柚苷酶工业化进程具有重要意义。

Co-culture technology as a new fermentation strategy can greatly increase target product yields,which is promising for the application of biochemical,pharmaceutical and food industry.In this paper,the flat transparent circle method was firstly used for screening naringinase production strains,and then the effects of various fermentation parameters on naringinase liquid fermentation process via fungi co-culture were investigated.The results show that A.niger uv-11and Rhizopus3201are the suitable co-culture strains,and naringinase activity reaches to733.19U?mL?1when the inoculation time interval is36h,the inoculation volume is10%,the inoculation ratio is2:1,the initial pH of broth is5.5and the total fermentation time is72h.This activity is2.22times higher than that under not optimized condition.This study provides basic data for exploring naringinase co-culture fermentation process and increasing naringinase activity,which has great significance for promoting naringinase industrialization process.