摘要
选用鲜苹果渣作为碳源,通过试验探索了黑曲霉液态发酵生产果胶酶的工艺条件。确定最适发酵培基的组成为:麸皮2.5g,鲜苹果渣1.5g,硫酸铵1.0g,K2HPO40.05g,KCl0.025g,MgSO4·7H2O0.025g,Na2SO40.025g,FeSO4·7H20微量,蒸馏水50mL;最佳发酵条件为:发酵时间5d,发酵温度30℃,起始pH2.0,接种量2.0%,装瓶量50mL,在250mL三角瓶中进行摇床振荡培养,最终果胶酶平均酶比活力达到37.91单位/mL。
In the experiment,Aspergillus niger was used as the ferment strain to produce pectinase with liquid-state fermentation method, and the fresh apple residue was chosen as the carbon source of the medium. The result showed that firstly the optimal medium are wheat bran 2.5 g,fresh apple residue 1.5 g,(NH4)2SO41.0g, K2HPO4 0.05 g,MgSO4·7H2O 0.025 g, KCl 0.025 g, Na2SO4 0.025 g,FeSO4·7H2O a little only, H2O 50 mL. And the optimal fermentation conditions are following: the time of fermentation is five days; the proper temperature is 30 ℃; the proper volume of the medium placed in the 250 mL triangle flask is 50 mL, the proper ratio of the Asperillus niger and the volume of the medium is 2.0%. Under these conditions,the enzyme activity of pectinase reached 37.91u/mL.
出处
《食品研究与开发》
CAS
北大核心
2005年第2期62-65,共4页
Food Research and Development
