淀粉酶对竹黄菌固态发酵产竹红菌素的影响

Effects of Hypocrellin Production of Amylase Addition under Solid State Fermentation byShiraia bambusicola

DOI：10.3969/j.issn.1673-1689.2020.02.007

中文关键词: 竹红菌素 固态发酵 搅拌 淀粉酶 竹黄菌

英文关键词: hypocrellin,solid state fermentation,agitation,amylase,Shiraia bambusicola

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中文摘要:

研究了竹黄菌在固态发酵产竹红菌素的过程中，搅拌（初始搅拌和搅拌间隔时间）和外加淀粉酶对竹红菌素产量的影响。研究表明，优化后的最佳方案为：初始搅拌在发酵第3天进行，此后的搅拌间隔时间为36 h，外加淀粉酶以细菌中温α淀粉酶和糖化酶的复合添加为最佳，其中细菌中温α淀粉酶在固态发酵初始阶段加入，添加量为2.85 U/g，糖化酶在发酵第3天加入，添加量为29.78 U/g。经过搅拌和外加淀粉酶的研究后，竹红菌素的产量到达了60.74 mg/g，是先前竹红菌素产量报道的3.66倍，并且固态发酵的周期由15 d缩减到了13 d。本研究首次报道了淀粉酶添加应用于固态发酵的研究，并且对竹红菌素产量的提高起到了显著的作用。

英文摘要:

The research investigated the effects of hypocrellin production of agitation and amylase addition under solid state fermentation byShiraia bambusicola. The optimized experimental conditions were as follows：the first agitation on the third day，intermittent agitation every 36 hours，bacterial mesophilic α-amylase（2.85 U/g） added at the start time and glucoamylase（29.78 U/g） added on the third day. After optimization，hypocrellin production reached 60.74 mg/g within 13 d，which was 3.66 folds than previous study. This is the first report that amylase addition is used in SSF and it would have significant effect on hypocrellin production.

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