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阿魏酸酯酶产生菌的培养条件优化

DOI: 10.11830/ISSN.1000-5013.2010.04.0426

Keywords: 阿魏酸酯酶, 麦糟, 优化, 均匀设计

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Abstract:

通过均匀设计法和二次多项式逐步回归,对产阿魏酸酯酶的培养基配方进行优化,得出优化的培养基配方(质量分数):0.30%KH2PO4,0.60%Na2HPO4.7H2O,0.01%NaCl,0.80%酵母粉,1.33%麦糟.在此基础上,用单因素法考察发酵条件对产酶的影响,确定最佳条件:初始pH值为6.0,培养温度为28℃,摇床转速为210 r.min-1,发酵时间为68 h,装液量为75 mL,接种量为5%,麦糟粒径为0.054 mm.采用优化的培养基组分进行最优发酵培养,优化后的阿魏酸酯酶酶活达到119.36μkat.L-1,比优化前提高了32倍.

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