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投稿时间：2020-05-03
投稿时间：2020-05-03
中文摘要: 为探索利用黑曲霉固态发酵凉茶渣进行资源化利用的可行性，以内切葡聚糖酶、木聚糖酶和果胶酶的活力为指标，对氮源、碳源、含水量、发酵时间、浸泡液pH值和温度共6个单因素进行考察；根据单因素试验结果，添加4%硫酸铵作为氮源，2%葡萄糖为碳源，通过正交试验，以3种酶活力的总和为指标，优化制备工艺，发现含水量为70%，浸泡液pH值为9.00，温度为31℃，发酵168 h，是3种酶的最佳生产工艺。最佳工艺条件下发酵产物的内切葡聚糖酶活力为（5.72±0.23）U/g，木聚糖酶活力为（42.43±2.50）U/g，果胶酶活力为（29.81±0.69）U/g，3种酶活力总和为（77.96 ± 1.08）U/g。
Abstract:In order to explore the feasibility of producing enzyme with herbal tea residue fermented by Aspergillus niger，the effects of six fermentation factors，including nitrogen source，carbon source，moisture content，ferment time，pH value and temperature，on the enzyme activity of endoglucanase，xylanase and pectinase was investigated.Using 4% ammonium sulfate as nitrogen source，2% glucose as carbon source，the preparation process was optimized through the orthogonal experiment，taking the sum of the three enzyme activities as the index.It was found that the best production process of the three enzymes was observed at 70% water content，the soaking solution pH of 9.00，and 31°C for 168 h fermentation.Under the optimum conditions，the endoglucanase，xylanase and pectinase activity were（5.72 ± 0.23），（42.43 ± 2.50），（29.81 ±0.69）U/g，respectively.The sum of the three enzyme activities was（77.96 ± 1.08）U/g.
keywords: solid state fermentation cool tea residue Aspergillus niger orthogonal experiment endoglu－canase xylanase pectinase
文章编号：202106019 中图分类号： 文献标志码：
基金项目:广东省科技发展专项资金（2017A020225023）
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