响应面法优化白地霉(Galactomyces candidum)发酵产果胶酶
|
摘要
为解决红枣浓缩汁超滤困难的现象,对实验室保藏菌株白地霉进行液体发酵产果胶酶工艺条件的优化。首先采用单因素实验设计果胶酶发酵的适宜条件,并在此基础上进行响应面优化,通过Design Expert 8.05统计软件确定培养基的适宜组合。结果表明,果胶酶发酵的较适宜条件为:发酵时间4 d,发酵温度30℃,接种量7%,红枣果胶添加量0.9%,硫酸铵添加量2%。回归分析得到的优化发酵条件为:发酵时间3.66 d,发酵温度29.13℃,红枣果胶添加量0.89%,此时的酶活是7648.71 U/mL。
In order to solve the problem of difficult ultrafiltration of jujube concentrated juice, the fermentation conditions of Galactomyces candidum preserved in the lab to produce pectinase were optimized. Firstly, the optimum fermentation conditions were designed by single factor test, then response surface method was applied, and the optimum compositions of the culture medium were determined by Design Expert 8.05. The results showed that the optimum fermentation conditions were as follows: 4 d fermentation time, fermentation temperature was at 30 ℃, the inoculating quantity was 7 %, the adding level of jujube pectin was 0.9 %, and the adding level of(NH_4)_2SO_4 was 2.0 %. The optimum fermentation conditions by regression analysis were obtained as follows: fermentation time was 3.66 d, fermentation temperature was at 29.13 ℃, the adding level of jujube pectin was 0.89 %, and pectinase activity was up to 7648.71 U/mL.
In order to solve the problem of difficult ultrafiltration of jujube concentrated juice, the fermentation conditions of Galactomyces candidum preserved in the lab to produce pectinase were optimized. Firstly, the optimum fermentation conditions were designed by single factor test, then response surface method was applied, and the optimum compositions of the culture medium were determined by Design Expert 8.05. The results showed that the optimum fermentation conditions were as follows: 4 d fermentation time, fermentation temperature was at 30 ℃, the inoculating quantity was 7 %, the adding level of jujube pectin was 0.9 %, and the adding level of(NH_4)_2SO_4 was 2.0 %. The optimum fermentation conditions by regression analysis were obtained as follows: fermentation time was 3.66 d, fermentation temperature was at 29.13 ℃, the adding level of jujube pectin was 0.89 %, and pectinase activity was up to 7648.71 U/mL.
引文
[1]李祖明,张洪勋,白志辉,等.微生物果胶酶研究进展[J]生物技术通报,2010(3):42-49.
[2]KASHYAP D R,VOHRA P K,CHOPRA S.Applications of pectinases in the commercial sector:a review[J].Bioresource technology,2001,77(3):215-227.
[3]蓝丽精,蔡琪敏,宋迤明,等.草酸青霉液体发酵产果胶酶条件的优化及其产物的酶学性质[J].微生物学杂志,2011(4):36-41.
[4]PERAZA L,ORTIZ M A,PEBERDY J F.Growth and pectinase production by Aspergillus mexican strain protoplast regenerated under acidic stress[J].Applied biochemistry and biotechnology,2003,111(1):15-27.
[5]张海燕,吴天祥.微生物果胶酶的研究进展[J].酿酒科技,2006(9):82-85.
[6]尤华,陆兆新,冯红霞.曲霉液体发酵产原果胶酶的条件优化研究[J].微生物学通报,2003(1):26-30.
[7]田林茂,张红燕,刘成,等.黑曲霉HG-1发酵苹果渣生产果胶酶的工艺优化及部分酶学性质[J].生物技术,2008(2):74-77.
[8]PATIL S R,DAYANAND A.Production of pectinase from deseeded sunflower head by Aspergillus niger in submerged and solid-state conditions[J].Bioresource technology,2006,97:2054-2058.
[9]CAVALITTO S F,MIGNONE C F.Application of factorial and doehlert designs for optimization of protopectinase production by a Geotrichum klebahnii strain[J].Process biochemistry,2007,42:175-179.
[10]葛文光,马立然,王洁.河北省枣产业的现状和优势及发展对策[J].农业现代化研究,2011,06:713-716.
[11]艾克拜尔·艾海提.红枣浓缩清汁与饮料加工工艺研究[D].无锡:江南大学,2013.
[12]裘纪莹,王未名,陈建爱,等.微生物果胶酶的研究进展[J].中国食品添加剂,2010(4):238-241.
[13]田继武,刘朝良,朱保建,等.桑枝皮中果胶的提取工艺优化[J].食品科学,2011(16):22-26.
[14]张浩森.果胶酶高产菌种的筛选及其酶学性质的研究[D].无锡:江南大学,2008.
[15]苑鹏.果胶酶基因的克隆表达及其在小尾寒羊瘤胃环境中的多样性分析[D].北京:中国农业科学院,2012.
[16]卢晓华,杨苗,王常高,等.产果胶酶菌株的筛选鉴定及产酶条件优化[J].食品工业科技,2016(2):189-193.
[17]柯崇榕,田宝玉,杨欣伟,等.果胶酶高产菌株EIM-4的鉴定及其液体发酵条件优化[J].生物技术,2008(5):69-72.
[18]王丽丽,刘晓兰,郑喜群,等.黑曲霉固态发酵产生果胶酶条件的优化[J].食品科技,2008(5):14-18.
[2]KASHYAP D R,VOHRA P K,CHOPRA S.Applications of pectinases in the commercial sector:a review[J].Bioresource technology,2001,77(3):215-227.
[3]蓝丽精,蔡琪敏,宋迤明,等.草酸青霉液体发酵产果胶酶条件的优化及其产物的酶学性质[J].微生物学杂志,2011(4):36-41.
[4]PERAZA L,ORTIZ M A,PEBERDY J F.Growth and pectinase production by Aspergillus mexican strain protoplast regenerated under acidic stress[J].Applied biochemistry and biotechnology,2003,111(1):15-27.
[5]张海燕,吴天祥.微生物果胶酶的研究进展[J].酿酒科技,2006(9):82-85.
[6]尤华,陆兆新,冯红霞.曲霉液体发酵产原果胶酶的条件优化研究[J].微生物学通报,2003(1):26-30.
[7]田林茂,张红燕,刘成,等.黑曲霉HG-1发酵苹果渣生产果胶酶的工艺优化及部分酶学性质[J].生物技术,2008(2):74-77.
[8]PATIL S R,DAYANAND A.Production of pectinase from deseeded sunflower head by Aspergillus niger in submerged and solid-state conditions[J].Bioresource technology,2006,97:2054-2058.
[9]CAVALITTO S F,MIGNONE C F.Application of factorial and doehlert designs for optimization of protopectinase production by a Geotrichum klebahnii strain[J].Process biochemistry,2007,42:175-179.
[10]葛文光,马立然,王洁.河北省枣产业的现状和优势及发展对策[J].农业现代化研究,2011,06:713-716.
[11]艾克拜尔·艾海提.红枣浓缩清汁与饮料加工工艺研究[D].无锡:江南大学,2013.
[12]裘纪莹,王未名,陈建爱,等.微生物果胶酶的研究进展[J].中国食品添加剂,2010(4):238-241.
[13]田继武,刘朝良,朱保建,等.桑枝皮中果胶的提取工艺优化[J].食品科学,2011(16):22-26.
[14]张浩森.果胶酶高产菌种的筛选及其酶学性质的研究[D].无锡:江南大学,2008.
[15]苑鹏.果胶酶基因的克隆表达及其在小尾寒羊瘤胃环境中的多样性分析[D].北京:中国农业科学院,2012.
[16]卢晓华,杨苗,王常高,等.产果胶酶菌株的筛选鉴定及产酶条件优化[J].食品工业科技,2016(2):189-193.
[17]柯崇榕,田宝玉,杨欣伟,等.果胶酶高产菌株EIM-4的鉴定及其液体发酵条件优化[J].生物技术,2008(5):69-72.
[18]王丽丽,刘晓兰,郑喜群,等.黑曲霉固态发酵产生果胶酶条件的优化[J].食品科技,2008(5):14-18.