红曲菌产α-葡萄糖苷酶固态发酵条件优化

Solid fermentation optimization of Monascus ruber van tieghem for producing α-glucosidase

从民间酿酒红曲米中分离到一株产α-葡萄糖苷酶的红曲菌,对其产酶条件进行优化。通过单因素实验和优化实验确定该菌株产酶最佳培养条件为小米3.5kg,拌料水5.5L(pH4.5乳酸溶液,10g/L的酵母膏或NaNO3,0.6g/L氯化钙),种曲接种量为小米量的2.0%;32℃培养2d后,转入30℃继续培养3d;优化条件下的酶活为795U/g干曲。

A α-glucosidase producing Monascus ruber van tieghem was isolated from red rice.The medium components and fermentation conditions for the α-glucosidase production by Monascus ruber van tieghem solid fermentation were studied.The results showed that the optimum fermentation conditions were:3.5kg millets poured into 5.5L waters(adding 10g/L yeast extract or NaNO3 and 0.6g/L CaCl2 into pH4.5 lactic acid solutions).The inoculation volume 2.0% of millets,incubated in 32℃ for two days,then in 30℃ for 3d.The content of α-glucosidase was 759U/g dry red rice.The result provided experimental base for producing α-glucosidase by fermentation.