作　　者： ; ; ;

机构地区： 肇庆学院化学化工学院

出　　处： 《食品工业》 2012年第3期27-31,共5页

摘　　要： 以橘皮为原料,以米根霉为生产菌株,采用固态发酵法生产纤维素酶。通过单因子试验分别考察了发酵培养基水分含量、接种量及培养时间三个重要因子对纤维素酶活力的影响,在此基础上,采用Box-Behnken设计对产酶工艺进行优化,利用Design Expert软件对试验数据进行回归拟合和方差分析,最终确定产酶最优工艺条件为:发酵培养基水分含量12.24 mL,接种量10.76%,培养时间72.64 h,在最优条件下所得纤维素酶的酶活力为464.33 U/g。 With orange peels as raw materials and Rhizopus oryzae as production strains, Cellulase was producted by solid state fermentation（SSF）. Three important factors of water content of medium, inoculums size and culture time on cellulose activities were researched respectively by single factor test. Based on it, the enzyme production conditions were optimized by Box-Behnken Design, regression and analysis of variance of experimental data was made by Design Expert. The optimum conditions of enzyme production was determined finally, water content of SSF medium was 12.24 mL, inoculum size was 10.76%, culture time was 72.64 h. Activity of cellulase producted on the above conditions were 464.33 U/g.

关 键 词： 米根霉 固态发酵 橘皮 纤维素酶

领　　域： [轻工技术与工程] [轻工技术与工程]