食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
156-161
,共6页
孙瑞雪%杨萍%刘琦%李晓辉%姜文侠
孫瑞雪%楊萍%劉琦%李曉輝%薑文俠
손서설%양평%류기%리효휘%강문협
虎皮香菇%漆酶%发酵优化
虎皮香菇%漆酶%髮酵優化
호피향고%칠매%발효우화
Lentinus tigrinus%laccase%fermentation%optimization
为制备食品级漆酶,以可用于食品的原料对虎皮香菇的漆酶发酵进行优化,考察培养条件、碳源、氮源及铜离子等因素对发酵产酶的影响. 确定虎皮香菇产漆酶的发酵培养基为: 果糖48 g/L, 玉米粉12 g/L, 胰蛋白胨9 g/L, NH4H2PO4 1 g/L,KH2PO4 2 g/L,MgSO4·7H2O 0.25 g/L,CuSO4·5H2O 1 mmol/L;培养温度为30℃,初始pH自然,种龄3 d,接种量6%(体积比),装液量150 mL/500 mL三角瓶,发酵1 d~4 d摇床转速为150 r/min,第4 d~11 d摇床转速为200 r/min,发酵液中漆酶活性达到462.59 U/mL,为优化前的26倍.
為製備食品級漆酶,以可用于食品的原料對虎皮香菇的漆酶髮酵進行優化,攷察培養條件、碳源、氮源及銅離子等因素對髮酵產酶的影響. 確定虎皮香菇產漆酶的髮酵培養基為: 果糖48 g/L, 玉米粉12 g/L, 胰蛋白胨9 g/L, NH4H2PO4 1 g/L,KH2PO4 2 g/L,MgSO4·7H2O 0.25 g/L,CuSO4·5H2O 1 mmol/L;培養溫度為30℃,初始pH自然,種齡3 d,接種量6%(體積比),裝液量150 mL/500 mL三角瓶,髮酵1 d~4 d搖床轉速為150 r/min,第4 d~11 d搖床轉速為200 r/min,髮酵液中漆酶活性達到462.59 U/mL,為優化前的26倍.
위제비식품급칠매,이가용우식품적원료대호피향고적칠매발효진행우화,고찰배양조건、탄원、담원급동리자등인소대발효산매적영향. 학정호피향고산칠매적발효배양기위: 과당48 g/L, 옥미분12 g/L, 이단백동9 g/L, NH4H2PO4 1 g/L,KH2PO4 2 g/L,MgSO4·7H2O 0.25 g/L,CuSO4·5H2O 1 mmol/L;배양온도위30℃,초시pH자연,충령3 d,접충량6%(체적비),장액량150 mL/500 mL삼각병,발효1 d~4 d요상전속위150 r/min,제4 d~11 d요상전속위200 r/min,발효액중칠매활성체도462.59 U/mL,위우화전적26배.
In this study, for the production of food-grade laccase, the nutritional and environmental conditions of a laccase produce strain, Lentinus tigrinus, were investigated and optimized. The optimum conditions described as follows: fructose 48 g/L, corn flour 12 g/L, tryptone 9 g/L, NH4H2PO4 1 g/L, KH2PO4 2 g/L, MgSO4·7H2O 0.25 g/L, CuSO4·5H2O 1 mmol/L, temperature 30℃, pH natural, inoculum age 3 d, inoculum size 6%, medium volume 150 mL/500 mL, rotated speed 150 r/min on 1 d-4 d and 200 r/min on 4 d-11 d. With those optimum conditions, the laccase activity reached at 462.59 U/mL increasing by 26 times compared to before optimcizing.
