酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
10期
42-47
,共6页
黑曲霉%糖化酶%发酵条件%酶活力
黑麯黴%糖化酶%髮酵條件%酶活力
흑곡매%당화매%발효조건%매활력
Aspergillus niger%Saccharifying enzyme%fermentation conditions%enzyme activity
以糖化酶活力为指标,通过单因素实验,分别考察了添加物、补料时间和补料量对黑曲霉发酵产糖化酶的影响。通过正交实验,考察了发酵条件对黑曲霉发酵产酶的影响。结果表明,添加0.4%的（NH4）2SO4作为促进剂可使酶活提高17%,最佳补料时间为48 h,补料量6 mL,补料可使发酵周期由原来的96 h延长到120 h;最佳发酵条件为接种量15%,250 mL三角瓶装液量50 mL,初始pH为4.5。
以糖化酶活力為指標,通過單因素實驗,分彆攷察瞭添加物、補料時間和補料量對黑麯黴髮酵產糖化酶的影響。通過正交實驗,攷察瞭髮酵條件對黑麯黴髮酵產酶的影響。結果錶明,添加0.4%的（NH4）2SO4作為促進劑可使酶活提高17%,最佳補料時間為48 h,補料量6 mL,補料可使髮酵週期由原來的96 h延長到120 h;最佳髮酵條件為接種量15%,250 mL三角瓶裝液量50 mL,初始pH為4.5。
이당화매활력위지표,통과단인소실험,분별고찰료첨가물、보료시간화보료량대흑곡매발효산당화매적영향。통과정교실험,고찰료발효조건대흑곡매발효산매적영향。결과표명,첨가0.4%적（NH4）2SO4작위촉진제가사매활제고17%,최가보료시간위48 h,보료량6 mL,보료가사발효주기유원래적96 h연장도120 h;최가발효조건위접충량15%,250 mL삼각병장액량50 mL,초시pH위4.5。
The effects of additives,feeding time and feeding quantity on Saccharifying enzyme production by Aspergillus niger fermentation were investigated throug single factor test with the activity of Saccharifying enzyme as indicator.Then the effects of fermentation conditions on Saccharifying enzyme production were investigated by orthogonal experiments.The results suggested that the addition of（NH4） 2SO4 could enhance 17 % enzyme activity,the optimum feeding time was 48 h,the best feeding quantity was 6 mL,feeding could prolong fermenting cycle from previous 96 h to 120 h,and the optimum fermentation conditions were 15 % inoculating quantity,50 mL liquid-filling in 250 mL triangle flask,and initial pH value as 4.5.
