黑曲霉发酵麦麸生产β-葡萄糖苷酶的工艺优化及动力学研究

    Technology optimization and kinetic characteristics of β-glucosidase production by fermentation of Aspergillus niger M85 with wheat bran

    • 摘要: 用单因素和正交试验对黑曲霉M85以小麦麸皮为发酵基质生产β-葡萄糖苷酶的工艺条件进行了优化,并研究了最优发酵条件下的动力学模型。正交试验结果表明,培养基中麦麸的有效添加量为2%,适合摇瓶和5 L罐最佳发酵工艺条件:转速分别为(200±5)r/min和(400±10)r/min,发酵温度均为(30±0.5)℃,接种量分别为15%和10%。黑曲霉M85在摇瓶和5 L罐发酵过程中动力学曲线具有相同的变化趋势,发酵第3 d发酵液中β-葡萄糖苷酶酶活分别达到1103.73 U/mL和1318.82 U/mL,对麦麸的转化率分别为55186.61 U/g和76085.82 U/g。其细胞生长和产物合成可以分别用Monod方程和Luedeking-Piret方程拟合。结果可为麦麸资源生物发酵深加工生产β-葡萄糖苷酶提供技术基础。

       

      Abstract: The fermentation technologies for β-glucosidase production by Aspergillus niger M85 with wheat bran as the only carbon source was optimized through single-factor test and orthogonal test and the kinetics models of fermentation under optimized technology were investigated. When wheat bran of 2% was added into medium, the optimum technologies for Aspergillus niger M85 fermentation in shake flasks were rotational rate of (200±5)r/min and temperature of (30±0.5)℃ with inoculum amount of 15% while in 5 L fermentors were (400±10)r/min and (30±0.5)℃ with inoculum amount of 10%. Time course analysis of fermentation showed that the changes in the kinetic curves in shake flask and 5 L fermentor possessed a similar tendency. After 3 days under the optimum technologies, β-glucosidase activity of fermentation reached 1103.73 U/mL and 1318.82 U/mL in shake flasks and 5 L fermentor, respectively, where the conversions of wheat bran to β-glucosidase were 55186.61 U/g and 76085.82 U/g, respectively. Based on Monod equation and Luedeking-Piret equation, the kinetic models describing cell growth and β-glucosidase production were established. The results would provide a technical basis for the factory production of β-glucosidase from wheat bran.

       

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