黑曲霉液态发酵橘子皮产果胶酶工艺条件优化

Optimization of Liquid Fermentation Conditions for Pectinase Production from Orange Peel by Aspergillus niger

以橘子皮为主要原料,对黑曲霉5 L发酵罐液态发酵产果胶酶工艺进行研究。优化后的发酵工艺为:初始发酵培养基含橘皮粉1.42%(w/v),补料培养基含橘皮粉8.50%(w/v);装料量3 L,通气量200 L/h,转速500 r/min,温度28℃,维持DO值不低于30%,发酵至24 h后开始以40 mL/h的速度进行补料,补料总量为1 L。在此条件下,果胶酶活力最高为263.9 U/mL,较摇瓶发酵提高了98.7%。

Using orange peel as the main raw material,the process of producing pectinase by Aspergillus niger liquid fermentation in a 5 L fermentor was studied.The optimized fermentation process was as follows:the initial fermentation medium contained orange peel powder 1.42%(w/v),and the supplementary medium contained orange peel powder 8.50%(w/v);the feeding volume was 3 L,the ventilation volume was 200 L/h,the rotation speed was 500 r/min,the temperature was 28℃,and the DO value should be not less than 30%.After 24 hours of fermentation,the feed was started at a speed of 40 mL/h,and the total feed was 1 L.Under these conditions,the highest pectinase activity was 263.9 U/mL,which was 98.7%higher than that of shake flask fermentation.