食品科学2011，Vol.32Issue(23)：266-269,4.
重组毕赤酵母生产耐高温α-淀粉酶发酵条件的优化
Optimization of Fermentation Conditions for Thermostable α-Amylase Production by Recombinant Pichia pastoris
摘要
Abstract
The methanol-induced expression of thermostableα-amylase in a recombinant Pichia pastoris strain with the thermostableα-amylase gene of Bacillus licheniformis that had been constructed in our previous work was investigated during shake flask cultivation.A 4-variable linear regression design was used to explore the effects of 4 main cultivation conditions such as induction time,methanol amount,pH and inoculation amount on the expressed activity of thermostableα-amylase.A regression model describing the relationship between them was established.It was found that the optimal fermentation conditions were 96 h cultivation at an inoculation amount of 150 mL/100mL and a shake speed of 200 r/min in the presence of 0.5% methanol,resulting in a thermostableα-amylase activity of 217.2 U/mL.关键词
毕赤酵母/耐高温α-淀粉酶/发酵/优化Key words
Pichia pastoris/thermostable α-amylase/fermentation/optimization分类
轻工纺织引用本文复制引用
秦亚楠,孟宪梅,潘风光,孙肖明,李凤祥,石彦忠..重组毕赤酵母生产耐高温α-淀粉酶发酵条件的优化[J].食品科学,2011,32(23):266-269,4.基金项目
吉林省科技发展计划项目 （）
吉林省教育厅科研（自筹）项目 （）
