实验以生淀粉糖化酶活力为考察指标,采用单因素实验结合正交设计探索SP7-2固态发酵产生淀粉糖化酶优化工艺。结果表明,麸皮为基质,复配20% (质量分数)豆饼粉,料水比1∶1.1(g∶mL),添加0.3% (质量分数)植酸,初始pH自然,每24 h翻抛1次,双控温培养60 h。上述条件下,30 L固态发酵罐中生淀粉糖化酶活力为7 870 U/g,是优化前的1.31倍。该结果为生料酒曲的制备及生料酿酒提供了一定的实验数据及理论指导。
This study aimed to optimize the solid fermentation conditions for Aspergillus niger SP7-2 producing raw starch-digesting glucoamylase (RSGA) by single factor experiments combined with orthogonal design. The optimized conditions for RSGA production were as follows: bran as the matrix, 20% bean cake powder prepared with 1∶1.1 water (w/w), 0.3% phytic acid, natural pH. The media was turned over once every 24 h and cultured at double-controlled temperatures for 60 h. Under this condition, the activity of RSGA in a 30 L solid fermenter was 7 870 U/g, which was 1.31 folds of that before optimization. This result provides a theoretical basis for preparing koji and liquor using uncooked materials.
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