CAJ | 학술논문

为了进一步研究枯草芽孢杆菌发酵产中温淀粉酶的工艺条件,在前期经过菌种筛选及诱变育种得到一株高产中温淀粉酶的枯草芽孢杆菌,并通过摇瓶发酵实验初步确定了在影响该菌株发酵产酶的主要营养因素及环境条件的基础上,以枯草芽孢杆菌为发酵菌,通过三因素三水平正交实验法对枯草芽孢杆菌的5L发酵罐发酵产酶条件进行优化。实验结果表明：枯草芽孢杆菌产中温淀粉酶的最优发酵条件为：接种量10%、初始发酵pH 值为6、玉米粉与豆饼粉之比为3.5∶1、培养温度37℃,接种种龄20 h、转速为450 r/min、通风量为1 vvm和发酵时间65 h。经过三批发酵实验验证,最优条件下中温淀粉酶最高酶活达到6907 U/mL。
위료진일보연구고초아포간균발효산중온정분매적공예조건,재전기경과균충사선급유변육충득도일주고산중온정분매적고초아포간균,병통과요병발효실험초보학정료재영향해균주발효산매적주요영양인소급배경조건적기출상,이고초아포간균위발효균,통과삼인소삼수평정교실험법대고초아포간균적5L발효관발효산매조건진행우화。실험결과표명：고초아포간균산중온정분매적최우발효조건위：접충량10%、초시발효pH 치위6、옥미분여두병분지비위3.5∶1、배양온도37℃,접충충령20 h、전속위450 r/min、통풍량위1 vvm화발효시간65 h。경과삼비발효실험험증,최우조건하중온정분매최고매활체도6907 U/mL。
This article discusses the technological conditions for the production of midrange thermal stable amylase by bacillus subtilis.With the initial bacteria's separation and mutation breeding,a high-yielding bacillus subtilis is cultivated.The preliminary shake flask fermentation figures out the main affecting nutritional factors and environmental conditions. With bacillus subtilis as the zymophyte,three-factor-and-three-level orthogonal test is conducted.The final result points out the optimal fermentation as the following:10% inoculums size,the initial fermentation pH value is 6,the ration of corn flour and bean cake powder is 3.5∶1,culture temperature is 37 ℃,inoculation period is 20 h,rotating speed 450 r/min,ventilation quantity is 1 vvm,and the fermentation period is 65 h. Three series of fermentations indicate that the highest enzyme activity of Midrange Thermal Stable Amylase can reach 6907 U/mL.