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米曲霉固态发酵啤酒糟产α-淀粉酶的优化

, PP. 82-86

Keywords: 米曲霉,啤酒糟,α-淀粉酶,固态发酵,响应面法

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Abstract:

以啤酒糟为主要原料,采用Box-Benhnken响应曲面法对影响米曲霉(Aspergillusoryzae)NRRL6270固态发酵啤酒糟产α-淀粉酶的关键培养条件:发酵温度、培养基初始含水率和接种量进行了探讨。结果表明:在发酵温度为29.15~35℃、培养基初始含水率为68%~71.26%和每克培养基接种孢子数为2.6×106~1.38×107条件下,α-淀粉酶活性可达6342.60U/g;通过对二次多项回归方程解逆矩阵得知,在上述自变量分别为32.96℃、71.04%和1.0×107时,α-淀粉酶活性最大预测值为6581.63U/g,在上述自量分别为32℃、71%和1.0×107左右时,通过试验验证α-淀粉酶活性可达到6445U/g,证实该方程的预测值与实际值之间具有较好的拟合度。

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