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author:

陈勇强 (陈勇强.) [1] | 严芬 (严芬.) [2] (Scholars:严芬) | 叶秀云 (叶秀云.) [3] (Scholars:叶秀云) | 李仁宽 (李仁宽.) [4] | 陈冬梅 (陈冬梅.) [5] | 林娟 (林娟.) [6] (Scholars:林娟)

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CQVIP PKU CSCD

Abstract:

采用观察透明圈与液态发酵测酶活相结合的方法,从腐烂的水果中筛选获得1株果胶酶产生菌G1.通过形态观察与18S rDNA序列分析,鉴定菌株G1为黑曲霉.对G1菌株的发酵工艺进行优化,确定最佳培养基配方(g/L):桔皮粉32,麸皮10,(NH4)2SO4 22,Na2HPO4·12H2O 8.4,KH2PO4 1A,MgSO4·7H2O 1.0,CaCl2 0.1,FeSO4·7H2O 0.1,ZnSO4·7H2O 0.1,培养基初始pH 6.5;最佳发酵条件是:装液量50 mL/250 mL,转速180 r/min,接种量9%(体积分数),32℃培养7d.在此条件下,果胶酶活力达到270.4 U/mL,比优化前提高了8.7倍.

Keyword:

发酵工艺 果胶酶 筛选鉴定 黑曲霉

Community:

  • [ 1 ] [陈勇强]福州大学
  • [ 2 ] [严芬]福州大学
  • [ 3 ] [叶秀云]福州大学
  • [ 4 ] [李仁宽]福州大学
  • [ 5 ] [陈冬梅]福州大学
  • [ 6 ] [林娟]福州大学

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Source :

中国食品学报

ISSN: 1009-7848

CN: 11-4528/TS

Year: 2014

Issue: 2

Volume: 14

Page: 138-145

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count: -1

Chinese Cited Count:

30 Days PV: 5

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