碳氮源及碳氮比对BAA中温α-淀粉酶发酵的影响研究%Influence of carbon and nitrogen sources or the carbon nitrogen source mass ratio on fermentation in the production of BAA mesophilic α-amyase
河南省食品工业科学研究所有限公司 河南金丹乳酸科技有限公司 郑州海嘉食品有限公司 河南省科学院生物研究所有限公司
2011-08-07
BAA中温α-淀粉酶 发酵工艺 酶活力
研究了BAA中温α-淀粉酶生产过程中,碳、氮源种类及碳氮比对发酵产酶的影响,结果表明,采用以40%玉米粉和60%玉米淀粉作碳源,以标准棉籽饼粉为氮源,碳氮源质量比为14:5,添加万分之四的进口专用发酵消泡剂,同时采用补料工艺,在最佳发酵工艺条件下,发酵酶活力突破900U/mL,平均832U/mL,较优化前的600U/mL平均提高38%.%The influence of carbon/nitrogen ratio and carbon,nitrogen sources upon fermentation in the production of BAA mesophilic α-amyase was studied.Results showed that fermentation vigor breaked through 900U/mL and averages in 832U/mL.Before comparing optimized the 600U/mL averagely promoting fermentation unit by 38,on the condition that 40% maize meal-60% corn starch was used as carbon source,newly standardized nitrogen source-cottonseed cake powder was used as the nitrogen source,the carbon nitrogen source mass ratio was 14:5,import fermentation defoamer addition was 1/10000,using feeding process and under optimal condition.
