地衣芽孢杆菌TJ-101发酵制备β-甘露聚糖酶的过程优化

尤生萍; 韩健; 齐崴; 苏荣欣; 何志敏

doi:10.13386/j.issn1002-0306.2015.02.033

地衣芽孢杆菌TJ-101发酵制备β-甘露聚糖酶的过程优化

天津大学化工学院化学工程研究所

基金项目:

国家自然科学基金项目(20976125)；天津市科技支撑计划项目(05YFGZGX04600)；

详细信息

作者简介:
尤生萍 (1988-) , 男, 硕士研究生, 主要从事发酵工程方面的研究。;

齐崴 (1973-) , 女, 博士研究生, 教授, 主要从事酶工程与生物催化方面的研究。;

中图分类号: TQ925
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出版历程
- 收稿日期: 2014-04-23

Optimization of fermentation process for the production of β-mannanase by Bacillus licheniformis TJ-101

School of Chemical Engineering and Technology, Tianjin University

摘要

摘要: 对地衣芽孢杆菌TJ-101在6.6L自控发酵罐中发酵制备β-甘露聚糖酶的全过程进行了时程分析。通过解析发酵过程中操作参数曲线与在线检测曲线之间的内在关联性,得出:搅拌速率、通气量和发酵时间三个关键因素对产酶具有重要影响。进一步通过中心复合设计（CCD）和响应面分析（RSM）,优化确定了最优核心工艺参数:搅拌速率646.5r/min,通气量5.0L/min,发酵时间45.28h。在此条件下,β-甘露聚糖酶最高酶活达到440.52U/m L,比优化前提高44.5%。
- 地衣芽孢杆菌 /
- β-甘露聚糖酶 /
- 响应面 /
- 发酵 /
- 优化 /
- 酶活
Abstract: The fermentation process of β-mannanase produced by Bacillus licheniformis TJ-101 was analyzed in a 6.6-L fermenter. The internal relationship between the operation parameters and the online testing parameters was also elucidated during the fermentation process. The results showed that the key factors, including rotate speed, aeration rate and fermentation time, had an important effect on the β-mannanase production. Furthermore, the above three fermentation parameters for producing β-mannanase by Bacillus licheniformis TJ-101 were optimized via response surface methodology (RSM) . The optimum conditions were rotate speed of 646.5r/min, aeration rate of 5.0L/min and fermentation time of 45.28 h, respectively. Under these conditions, the maximum activity of β-mannanase was 440.52U/m L. Compared with the value before optimization, the activity was increased by 44.5%.
- Bacillus licheniformis /
- β-mannanase /
- response surface methodology /
- fermentation /
- optimization /
- enzyme activity

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参考文献(10)

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