CAJ | 학술논문

在液体发酵单因素研究的基础上，通过二水平设计的Plackett-Burman试验确定3个对黑曲霉产α-葡萄糖苷酶影响的关键因素：玉米淀粉用量、装液量和温度。再通过最陡爬坡实验逼近最大酶活区。最后利用响应面法中的Box-Behnken试验设计，进行三因素三水平的响应面分析，以期获得黑曲霉产α-葡萄糖苷酶最优的发酵培养基和发酵条件。优化结果表明，黑曲霉产葡萄糖苷酶最优条件为：玉米淀粉55.8 g/L，玉米浆干粉30 g/L，接种量4%（体积分数），装液量49.3 mL（500 mL摇瓶），摇床转速240 r/min，初始pH4.8，发酵温度36.3℃。优化后α-葡萄糖苷酶活为375.5 U/mL。
재액체발효단인소연구적기출상，통과이수평설계적Plackett-Burman시험학정3개대흑곡매산α-포도당감매영향적관건인소：옥미정분용량、장액량화온도。재통과최두파파실험핍근최대매활구。최후이용향응면법중적Box-Behnken시험설계，진행삼인소삼수평적향응면분석，이기획득흑곡매산α-포도당감매최우적발효배양기화발효조건。우화결과표명，흑곡매산포도당감매최우조건위：옥미정분55.8 g/L，옥미장간분30 g/L，접충량4%（체적분수），장액량49.3 mL（500 mL요병），요상전속240 r/min，초시pH4.8，발효온도36.3℃。우화후α-포도당감매활위375.5 U/mL。
According to the results of single experiment, three key factors influencing the α-glucosidase production in Aspergillus niger fermentation were determined by two level factorial design of Plackett-Burman experiment. Then the best optimal regions were approached by the steepest ascent path experiment. Finally , the Box-Behnken experiment design in the response surface methods was used in order to optimize fermentation medium and conditions. The results showed that optimal fermentation conditions were corn starch 55.8 g/L , corn steep powder 30 g/L, inoculum 4 % (volume fraction), shaking speed 240 r/min, initial pH 4.8, 49.3 mL liquid volume in 500 mL triangular flask and temperature 36.3 ℃. Under the optimal condition,the enzyme activity ofα-glucosidase was 375.5 U/mL.