超声对黑曲霉产菊粉酶的影响-声学技术.pdfVIP

第 31 卷第 5 期 声 学 技 术 Vol.31, No.5 2012 年 10 月 Technical Acoustics Oct., 2012 超声对黑曲霉产菊粉酶的影响 罗登林，袁海丽，王 斐，黄明丽 (河南科技大学食品与生物工程学院，河南洛阳 471003) 摘要：为了探索超声提高黑曲霉产菊粉酶的可能，考察了超声处 时间、超声频率和不同发酵时期超声处理等参数 的影响。试验发现在黑曲霉的延滞期和对数增长期的初期阶段(30 h)，40 kHz 和 59 kHz 的超声处理均抑制了黑曲霉 产菊粉酶的活力，高频超声的抑制效果更明显，菊粉酶活力降低了 47.4% 。在黑曲霉的对数增长期的后期阶段(36 h)， 这两种频率的超声处理均促进了黑曲霉产菊粉酶的活力，低频超声的促进作用更明显，菊粉酶活力提高了 29.3% 。结 果表明，在一定条件下，超声能够促进微生物的发酵产酶。 关键词：超声；菊粉酶；黑曲酶；发酵 中图分类号：Q681 文献标识码：A 文章编号：1000-3630(2012)-05-0502-04 DOI 编码：10.3969/j.issn1000-3630.2012.05.011 Effect of ultrasound on inulinase production from aspergillus niger fermentation LUO Deng-lin, YUAN Hai-li, WANG Fei, Huang Ming-li (Food ＆ Bioengineering College, Henan University of Science and Technology, Luoyang 471003, Henan, China) Abstract: To improve the inulinase yield from Aspergillus niger by using ultrasound irradiation, the irradiation time, ultrasound frequency and different fermentation periods are examined. In the postponing phase and the first logarithmic growth phase (30 h) of Aspergillus niger, the ultrasuond of 40 kHz or 59 kHz has a marked inhibition on the inulinase produce from Aspergillus niger, and the higher frequency shows more stronger influence with a decrease of 47.1%. In the late logarithmic growth phase (36 h) of Aspergillus niger, on the contrary, the ultrasound of the two frequencies has a remarkable promotion on the inulinase produce, and the lower frequency shows more stronger influence with an increase of 29.3%. The results implied that ultrasound could promote enzymes production with microorganism fermentation under a c