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低温生淀粉糖化酶菌株发酵优化及酶学研究

孙溪 迟雪梅 于爽 郭信志 王聪 张庆芳 迟乃玉

中国食品添加剂2025,Vol.36Issue(6):38-48,11.
中国食品添加剂2025,Vol.36Issue(6):38-48,11.DOI:10.19804/j.issn1006-2513.2025.6.006

低温生淀粉糖化酶菌株发酵优化及酶学研究

Fermentation optimization and enzymatic research of low-temperature raw starch glucoamylase-producing strain

孙溪 1迟雪梅 1于爽 1郭信志 1王聪 1张庆芳 1迟乃玉1

作者信息

  • 1. 大连大学生命健康学院,大连 116622||辽宁省海洋微生物工程技术研究中心,大连 116622
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摘要

Abstract

This study aimed to enhance the fermentation capability of Cytophaga sp.CX08 in producing marine low-temperature raw starch glucoamylase through the optimization of the fermentation medium.Based on the single factor experiment,Plackett-Burman(PB)design,Box-Behnken(BB)design and response surface analysis methodology were applied to optimize the fermentation conditions of raw starch glucoamylase-producing strain Cytophaga sp.CX08,and the produced glucoamylase's enzymatic properties were preliminarily studied.The results demonstrated that the optimum fermentation conditions for Cytophaga sp.CX08 to produce raw starch glucoamylase were as follows:fermentation temperature of 21 ℃,fermentation time of 48 h,initial pH 5.9,stirring speed of 180 r/min,inoculation amount of 6%,and liquid volume of 90 mL in a 250 mL flask.Under the optimized fermentation conditions,the raw starch glucoamylase's enzyme activity reached 279.98 U/mL,which was about 1.66 times of that before optimization of fermentation conditions.The optimum temperature and pH of raw starch glucoamylase were determined to be 25 ℃ and 5.0,respectively.Mn2+had the strongest promotion effect on the raw starch glucoamylase activity,and Ca2+showed the most significant inhibition effect on it.This study improved the enzyme-producing capability of Cytophaga sp.CX08 and the activity of raw starch glucoamylase,and its enzymatic properties were preliminarily determined,providing a theoretical basis for the scale-up of raw starch glucoamylase fermentation.

关键词

噬纤维菌/生淀粉糖化酶/发酵优化/酶学性质/低温酶

Key words

Cytophaga sp./raw starch glucoamylase/fermentation optimization/enzymatic properties/cryogenic enzyme

分类

轻工业

引用本文复制引用

孙溪,迟雪梅,于爽,郭信志,王聪,张庆芳,迟乃玉..低温生淀粉糖化酶菌株发酵优化及酶学研究[J].中国食品添加剂,2025,36(6):38-48,11.

基金项目

大连市科技创新基金项目(2020JJ26SN048) (2020JJ26SN048)

国家重点研发项目(2022YFC2805105) (2022YFC2805105)

中国食品添加剂

1006-2513

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