食品工业科技2017，Vol.38Issue(14)：146-150,155,6.DOI:10.13386/j.issn1002-0306.2017.14.029
紫色红曲霉液态发酵产糖化酶的工艺研究
Study on the liquid fermentation conditions of glucoamylase by Monascus purpureus
摘要
Abstract
The production conditions of glucoamylase through liquid-state fermentation by Monascus purpureus G6 were optimized.Based on results of single factor tests,the optimal conditions for glucoamylase production were 8％ rice powder,1％ peptone,0.1％ KCl,0.01％ ZnSO4,0.005％ FeSO4,0.015％ MnSO4,50 mL/250 mL loading medium volume (v/v),12％ inoculation amount (v/v) and rotation speed of shaking incubator was i 50 r/min,initial pH value of culture medium was 4.0,fermentation temperature was 32 ℃.The fermentation was carried out under these conditions for 10 days to obtain the maximum glucoamylase activity of 1652.36 U/mL,which was 14.08 times higher than that without optimization of fermentation condition.关键词
紫色红曲霉/糖化酶/培养基/发酵条件Key words
Monascus purpureus/glucoamylase/culture medium/fermentation conditions分类
轻工纺织引用本文复制引用
陈景智,林娟,叶秀云,徐美爱,李雯娟,邓香圳..紫色红曲霉液态发酵产糖化酶的工艺研究[J].食品工业科技,2017,38(14):146-150,155,6.基金项目
国家863计划课题(2013AA102101) （2013AA102101）
福建省高校产学合作项目(2017N5008) （2017N5008）
