中国酿造2024,Vol.43Issue(2) :140-145.DOI:10.11882/j.issn.0254-5071.2024.02.021

泡盛曲霉固态发酵产阿魏酸酯酶条件优化

Optimization of solid-state fermentation conditions for feruloyl esterase production by Aspergillus awamori

张婷 刘喜莹 陈涛
中国酿造2024,Vol.43Issue(2) :140-145.DOI:10.11882/j.issn.0254-5071.2024.02.021

泡盛曲霉固态发酵产阿魏酸酯酶条件优化

Optimization of solid-state fermentation conditions for feruloyl esterase production by Aspergillus awamori

张婷 1刘喜莹 1陈涛1
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作者信息

  • 1. 华中农业大学食品科学技术学院,湖北武汉 430070
  • 折叠

摘要

该研究以阿魏酸酯酶活力为响应值,通过单因素试验及响应面试验对泡盛曲霉(Aspergillus awamori)产阿魏酸酯酶条件进行优化.结果表明,泡盛曲霉产阿魏酸酯酶的最佳发酵条件为:发酵时间4 d,葡萄糖添加量14.28 g/L,酵母浸粉添加量3.88 g/L,接种量9.70%.在此优化条件下,阿魏酸酯酶酶活达到(3 912.32±34.34)mU/mL,是优化前的1.89倍.

Abstract

Using feruloyl esterase activity as the response value,the conditions for producing feruloyl esterase by Aspergillus awamori were optimized through single factor tests and response surface experiments.The results showed that the optimal fermentation conditions for feruloyl esterase production by A.awamori were as follows:fermentation time 4 d,glucose addition 14.28 g/L,yeast extract powder addition 3.88 g/L,inoculum 9.70%.Under the optimized conditions,the feruloyl esterase activity reached(3 912.32±34.34)mU/ml,which was 1.89 times that of before optimization.

关键词

泡盛曲霉/阿魏酸酯酶/响应面法/产酶条件优化

Key words

Aspergillus awamori/feruloyl esterase/response surface methodology/optimization of enzyme production conditions

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基金项目

湖北省技术创新重大专项(2018ABA075)

出版年

2024
中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
参考文献量31
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