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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.
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中国食品学报
ISSN: 1009-7848
CN: 11-4528/TS
Year: 2014
Issue: 2
Volume: 14
Page: 138-145
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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