食品与发酵工业2013，Vol.39Issue(6)：23-27,5.
黑曲霉菌丝体活力对α-L-鼠李糖苷酶发酵的影响
Effects of the mycelium viability on α-L-rhamnosidase production by Aspergillus niger fermentation
摘要
Abstract
α-L-Rhamnosidase was an important hydrolytic enzyme in industry.We had investigated the relation between the mycelium viability and the yield of α-L-rhamnosidase to optimize and monitor the enzyme production in 5 L fermentation tank.The mycelium viability was measured by the triphenyltetrazolium chloride (TTC) method.The results showed that maintaining appropriate mycelium viability in fermentation was significant for α-L-rhamnosidase production.When the mycelium viability of inoculum in shake flask reached to the maximum 0.388 U/mL,the yield of α-L-rhamnosidase in 5 L fermentation tank was the highest.Controlling the pH at 5.5 during fermentation could effectively slow down the decline speed of mycelium viability in fermentation end,and correspondingly increase 28.7％of the α-L-rhamnosidase yield.When the agitation speed was below 400 rpm/min or the air flow was less than 0.3vvm,the maximum mycelium viability and α-L-rhamnosidase yield was remarkably low.Therefore,the mycelium viability could be used as an important parameter in fermentation optimization and process control of α-L-rhamnosidase production.关键词
菌丝体活力/α-L-鼠李糖苷酶/黑曲霉/发酵条件Key words
mycelium viability/ α-L-rhamnosidase/ Aspergillus niger/ fermentation conditions引用本文复制引用
马骏,魏春,汪钊..黑曲霉菌丝体活力对α-L-鼠李糖苷酶发酵的影响[J].食品与发酵工业,2013,39(6):23-27,5.基金项目
国家科技型中小企业技术创新基金(12C26213302753) （12C26213302753）
