Solid State Fermentation Process of Acidic β-Mannanase and Its Crude Properties

Abstract

Abstract: The production of acidic β-mannanase was studied by solid state fermentation with the strain Aspergillus usamii YL-01-78.The optimal koji plate fermentation conditions were as follows: the ratio of water to dry medium 1.4:1, initial pH natural and inoculum size 10%(related to dry medium). With these conditions, the acidic β-mannanase activity reached 3183IU/g dry medium at 31℃ for 72h by adding water and turning koji. The optimal temperature and pH for β-mannanase reaction were 70℃ and 3.5 respectively. The enzyme shows a high stability at pH5.0～8.0 and below 60℃. The enzyme activity is stimulated by Ca2+ and EDTA and inhibited by Mn2+, Pb2+, Sn2+, Fe3+, Cu2+, Al3+ and Fe2+.

Key words: , &beta, -mannanase； Aspergillus usamii； solid state fermentation； enzyme properties；

LI Jian-Fang, ZHANG Jing-Juan, WU Min-Chen, XIA Wen-Shui. Solid State Fermentation Process of Acidic β-Mannanase and Its Crude Properties[J]. FOOD SCIENCE, 2006, 27(5): 143-147.

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Solid State Fermentation Process of Acidic β-Mannanase and Its Crude Properties

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