Study on pilot-scale fermentation of Ganoderma weberianum for laccase production

CHEN Qiong-hua,ZHOU Yu-ping,GUI Lin,SUN Li-li,TIAN Chang-en

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 44.

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PDF(832 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 44.

Study on pilot-scale fermentation of Ganoderma weberianum for laccase production

  • CHEN Qiong-hua,ZHOU Yu-ping,GUI Lin,SUN Li-li,TIAN Chang-en
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Abstract

Based on our previous shaking-flask and 5-L fermentor experiments,pilot-scale fermentation for laccase production was investigated in a 50-L fermentor with G.weberianum TZC-1 as producing strain.The optimal pilotscale fermentation conditions and parameters were determined.The results showed that the optimal conditions were as follows:seeds age was 3 d,inoculum size was 8%,fermentation temperature was 28 ℃,and the volume of liquid medium was 30 L.pH and dissolved oxygen (DO) were periodically controlled in the process of fermentation.pH value was 6.0 within the first 48 h and 4.5 ~ 5.0 after 48 h.The agitation speed and aeration rate are 100 r/min and 10 L/min within the first 36 h,150 r/min and 15 L/min during 36 ~ 72 h,200 r/min and 20 L/min during 72 ~ 96 h,and 250 r/min and 15 L/min after 96 h,respectively.15 ~30% DO was favorable for mycelia growth within the first 72 h,and 10 ~ 15% DO was favorable for accumulation of laccase after 72 h.Fermentation was finished after 144 hours and 18.8 L of enzyme liquid was obtained.The total enzyme activity was 27 667.7 U/L.This activity was 2.5 times of that from our previous shaking-flask fermentation.The results of this study would be very useful for the laccase production by large tank fermentation.

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CHEN Qiong-hua,ZHOU Yu-ping,GUI Lin,SUN Li-li,TIAN Chang-en. Study on pilot-scale fermentation of Ganoderma weberianum for laccase production[J]. Food and Fermentation Industries, 2016, 42(5): 44
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