FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 171-174.doi: 10.7506/spkx1002-6630-201307036

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Factors Affecting α-Dextranase Fermentation and Its Enzymatic Activity

MA Shao-ying,LU Hai-qin,HANG Fang-xue,LI Kai*,SU Jia-ting,GUO Hai-rong   

  1. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
  • Received:2011-10-18 Revised:2013-02-22 Online:2013-04-15 Published:2013-03-20
  • Contact: LI Kai E-mail:mashaoying@yeah.net

Abstract: The main factors influencing α-dextranase production by Chaetomium gracile in liquid-state fermentation (including pH, medium volume in a shaking flask, inoculum size and fermentation time) were studied. Meanwhile, the effects of pH, temperature and time on α-dextranase activity were investigated. The optimal fermentation conditions for α-dextranase production were 5.5, 20 mL/250 mL, 3% and 92 h for pH, medium volume in a shaking flask, inoculum size and fermentation time, respectively. Under these conditions, the α-dextranase activity of fermentation broth was 231.5 U/mL, which was 193% higher than the 79.0 U/mL before optimization. The highest α-dextranase activity was observed under the optimal reaction conditions of pH 5.5, 60 ℃ and 10 min.

Key words: Chaetomium gracile, α-dextranase, fermentation, enzyme activity

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