苹果渣固体发酵生产果胶酶的研究

RESEARCH ON SOLID FERMENTATION OF PECTINASE USING APPLE POMACE AS RAW MATERIAL

以苹果渣代替甜菜渣生产果胶酶,通过单因素搜索和正交试验对黑曲霉(Aspergillusniger)3.324固体发酵工艺进行了探索,结果表明:以苹果渣为主要原料生产果胶酶是可行的,最适培养基的组成为:苹果渣4.4g,麸皮2.0g,豆饼粉2.0g,K_2HPO_40.06g,(NH_4)_2SO_40.085g,CaCl_20.04g;最佳发酵条件为:吐温0.05mL,半乳糖0.25g,自然pH,30℃恒温培养72h。采用最佳培养基和优化工艺,在250mL三角瓶中进行试验,果胶酶酶活达到174.54(U/g干曲),比初始提高了32.16％。

Substituted apple pomace for beet pomace, the raw material used for producing pectinase in the traditional method. Through single factor search and orthogonal experiments, the solid fermentation condition of Aspergillus niger 3. 324 was studied by using apple pomace as raw material. The results was showed as following: It was feasible using apple pomace as raw material to produce pectenase. And the optimal medium contained 4. 5g apple pomace 2.0g ,bran 2.0g , soybean powder 2.0g, K2HPO4 0. 06g, (NH4)2SO4 0. 085g,CaCl2 0. 04g;the optimal conditions of fermentation were Tween 80 0.05rnL, galactose 0. 25g,natural pH, and culture temperature was fermented at 30癈 for 72h,the enzyme activity of pectinase reached 174. 54 units per dry koji when the strain was grown on the optimal medium under the above culture conditions in 250mL erlenmeyer flask, the enzyme activity was increased by 32. 16% contrasted to the initial.