廉萌,李佥,田晶,费旭,徐龙权,李坤峰,朱振

• 1:大连工业大学生物工程学院
• 2:大连工业大学分析中心

摘要(Abstract)：

共培养技术作为一种新型发酵策略,能够有效提高目标产物产量,在生化、制药和食品工业具有很好的应用前景。研究采用平板透明圈法对产酶菌种进行筛选,进一步考察各发酵参数对真菌共培养液态发酵产柚苷酶过程的影响。结果表明,黑曲霉FFCC uv-11与根霉FFCC 3201为较适宜的菌种组合,当接种时间间隔为36 h,接种量为10%,接种比例为2:1,发酵初始pH为5.5,共培养发酵时间为72 h时,柚苷酶活力最大可达733.19 U·m L~(-1),是未优化条件下柚苷酶酶活的2.22倍。研究为进一步探索柚苷酶共培养发酵过程、提高柚苷酶酶活提供了基础数据,同时对推动柚苷酶工业化进程具有重要意义。

关键词(KeyWords)： 共培养;柚苷酶;酶活测定;发酵过程

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年基金项目(31601411);; 辽宁省教育厅科学研究一般项目(L2015045);; 大连工业大学青年基金项目(67007908)

作者(Author): 廉萌,李佥,田晶,费旭,徐龙权,李坤峰,朱振

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