黑曲霉ZJUQH产α-半乳糖苷酶的固体发酵培养基优化研究

doi:10.7506/spkx1002-6630-201309044

食品科学 ›› 2013, Vol. 34 ›› Issue (9): 216-219.doi: 10.7506/spkx1002-6630-201309044

黑曲霉ZJUQH产α-半乳糖苷酶的固体发酵培养基优化研究

徐腾洋，方若思，董亚晨，陈启和*

浙江大学食品科学与营养系，浙江省食品微生物技术研究重点实验室，浙江杭州 310058

收稿日期:2013-03-18 修回日期:2013-04-23 出版日期:2013-05-15 发布日期:2013-05-07
通讯作者: 陈启和 E-mail:chenqh@zju.edu.cn
基金资助:
浙江省重点创新团队项目(2010R50032)

Optimization of solid-state fermentation medium of α-galactosidase produced by Aspergillus niger ZJUQH with response surface methodology

XU Teng-yang，FANG Ruo-si，DONG Ya-chen，CHEN Qi-he*

Laboratory for Food Microbial Technology of Zhejiang Province, Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China

Received:2013-03-18 Revised:2013-04-23 Online:2013-05-15 Published:2013-05-07
Contact: Chen Qi-He E-mail:chenqh@zju.edu.cn

摘要/Abstract

摘要：

通过响应面方法优化固体发酵培养基，以提高黑曲霉ZJUQH产α-半乳糖苷酶的能力。在前期研究的基础上，通过部分因子试验对蛋白胨、Na2HPO4·12H2O、料液比和接种量进行系统考察，筛选出两个影响较显著的因素料液比和蛋白胨添加量，然后通过中心组合试验进一步优化，建立以α-半乳糖苷酶酶活力为响应值的二次回归方程模型，获得了最优的固体发酵培养基组成：蛋白胨0.6g、Na2HPO4·12H2O 0.08g、料液比1:2.44(m/V)接种量1.5mL/5g。在该优化的培养条件下，固态发酵6d产α-半乳糖苷酶的酶活达到(77.21±2.01)U/g , 比优化前(蛋白胨0.4g、Na2HPO4·12H2O 0.08g、料液比1:3、接种量1.5mL/5g)培养得到的酶活力最高值(49.05±2.11)U/g提高57.41%。

关键词: 响应面优化法；黑曲霉ZJUQH；&alpha, -半乳糖苷酶；固体发酵

Abstract:

In order to enhance the production of α-galactosidase by Aspergillus niger ZJUQH, response surface
methodology was applied to optimize the solid culture medium. A fractional factorial design was used to investigate the
main factors affecting α-galactosidase yield. The results showed that two factors played important roles in the production of
α-galactosidase. Central composite design and response surface analysis were applied to establish a second-order regression
equation model for the yield of α-galactosidase. At last, the optimal fementation condition were obtained by response surface
analysis as follows: peptone 0.6 g, Na2HPO4·12H2O 0.08 g, ratio of solid to water 0.41 and inoculum quantity 1.5 mL/5g . Under
the optimal conditions, the activity of α-galactosidase reached (77.21±2.01) U/g, which was increase by 57.41% compared
with (49.05 ± 2.11) U/g before the oprimization, that is, peptone 0.4 g, Na2HPO4·12H2O 0.08 g, ratio of solid to water 0.33
and inoculation quantity 1.5 mL/5 g.

Key words: response surface methodology；Aspergillus niger ZJUQH；&alpha, -galactosidase；solid-state fermentation

中图分类号:

Q939.97

徐腾洋，方若思，董亚晨，陈启和*. 黑曲霉ZJUQH产α-半乳糖苷酶的固体发酵培养基优化研究[J]. 食品科学, 2013, 34(9): 216-219.

XU Teng-yang，FANG Ruo-si，DONG Ya-chen，CHEN Qi-he*. Optimization of solid-state fermentation medium of α-galactosidase produced by Aspergillus niger ZJUQH with response surface methodology[J]. FOOD SCIENCE, 2013, 34(9): 216-219.

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黑曲霉ZJUQH产α-半乳糖苷酶的固体发酵培养基优化研究

Optimization of solid-state fermentation medium of α-galactosidase produced by Aspergillus niger ZJUQH with response surface methodology

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