【摘要】 米曲霉(Aspergillus oryzae)FSO179产α-淀粉酶固体发酵优化结果表明:最佳有机碳源为玉米粉,最佳有机氮源为花生饼粉;培养基正交试验表明最佳培养基配方为:花生饼粉20%,玉米粉5%,无机盐为c组配方;初始发酵pH为7.4;最适的发酵温度为33℃;在以上最适条件下固体培养6d,发酵产酶水平可达1300.6u/g,优化结果比初始设计提高了42.9%。该酶酶学特性研究表明:该酶作用的最适温度为55℃;最适作用pH为4.0;Fe2+、Ba2+、Cu2+、Mn2+、Fe3+金属离子对酶具较强抑制作用,而Ca2+对酶具有一定激活作用。更多还原

【Abstract】 The solid-state fermentation conditions of producing α-amylase from Aspergillus oyzae FSN65 were studied.These included the carbon and nitrogen choice,the culture medium composition,the initial pH,the fermentation temperature and the fermentation period.The results indicated that when being the optimum medium and fermentation conditions,the activity of α-amylase produced by FSO179 could reach 1300.6u/g,increasing 42.9% contrasted to the initial.The studies of the characteristics of this α-amylase showed that the optimum temperature is 55℃,the optimum pH is 4.0,the stability pH is from 3.5 to 6.0.Fe²⁺,Ba²⁺,Cu²⁺,Mn²⁺ and Fe³⁺ showed strong inhibition for this enzyme,but Ca²⁺ showed a little activation.更多还原