作者： 于振林，贾会勇，王 颉，刘亚琼，陈雪洋
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。 |
白地霉； 液态发酵； 果胶酶； 培养基优化 |
Optimization of the Fermentation Conditions of Galactomyces candidum to Produce Pectinase by Response Surface Method
YU Zhenlin, JIA Huiyong, WANG Jie, LIU Yaqiong and CHEN Xueyang
College of Food Science and Technology, Hebei Agricultural University, Baoding, Heibei 071001, China
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 (NH4)2SO4 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.
Galactomyces candidum; liquid-state fermentation; pectinase; optimization of culture medium