摘要
对黑曲霉孢子进行热击处理,探讨了热击处理促进孢子萌发和木聚糖酶活力的机制。结果显示,42℃下热击4h后转入29℃发酵,可以促使黑曲霉孢子较早萌发和菌丝的较快生长。热击处理后发酵过程中的菌丝干重始终高于恒温发酵处理,其中发酵24h的菌丝干重比恒温发酵高38.5%;热击下变温发酵在72h时达到最大生物量,比恒温发酵提前12h。经过热击处理后的发酵产酶总量和单位质量菌丝产酶量都高于恒温发酵,尤其在发酵86h分别比恒温对照高出46.2%和23.5%。热击处理对于胞内木聚糖酶比例影响不大,酶谱检测发现对木聚糖酶的种类也没有影响。
Enhancement of Aspergillus niger spore germination and xylanase production induced by heat-shock treatment was studied. The results showed that heat shock treatments at 42 ℃ for 4h,following continuing culture at29 ℃,caused an improvement of spore germination and hyphae growth. Mycelial dry weight（ MDW） after heat-shock treatment were higher,especially 38. 5% higher at 24h,than that of constant temperature fermentation during the fermentation process. The maximum biomass by heat-shock treatment was obtained at 72h,12h ahead than that of the control. The total xylanase yield and the yield per unit MDW increased respectively by 46. 2% and 23. 5 at 86h compared with the control. Heat-shock treatment had little effect on the ratio of intracellular xylanase activity to the total activity,and no effect on types of xylanase.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第11期39-43,共5页
Food and Fermentation Industries
基金
河南教育厅科学技术研究重点项目(12A180013)
关键词
热击
孢子萌发
木聚糖酶
heat shock
spore germination
xylanase
