摘要：本实验以黑曲霉E133131作为菌源，利用深层发酵生产工艺生产内切型菊粉酶，对其的生产工艺进行了优化研究。首先在pH为5.5，温度为30℃，装瓶量为80mL，转速为180r/min的条件下，测得E133131号菌株的初始酶活为1.90U/mL。然后对温度、转速、装瓶量及pH等单因素的最佳条件进行了研究，结果显示，最佳pH为6.0，最佳温度为32℃，最佳装瓶量为60mL，最佳转速为160r/min。在单因素实验的基础上，选取三因素三水平的实验方法进行了正交实验，实验结果显示，最佳生产工艺为：pH为6.5，装瓶量60mL，温度为30℃。在此条件下测的酶活为2.83U/mL，比初始酶活提高了56.5%。

关键词 黑曲霉；菊粉酶；酶活；发酵条件

Abstract:The experimental Aspergillus niger E133131 as bacteria sources using the submerged fermentation process to produce endo-inulinase,its production process was optimized. First, at pH 5.5, temperature of 30 ° C the bottling for 80ml, speed 180r/min conditions, the E133131 strain measured initial activity 1.808U/mL. Study was then carried out on the single factor such as temperature, speed, bottling and pH optimum conditions, the results show that the optimum pH was 6.0, and the optimum temperature was 32 ° C, the optimum amount of bottling for 60ml optimal rotational speed 160r/min. Three factors and three levels on the basis of single factor experiment, select an experimental method of orthogonal experiment, experimental results show that the best production process as follows: pH 6.5, bottling volume of 60 ml, a temperature of 30 ° C. The activity was measured under this condition 2.83U/mL, 56.5% higher than the initial enzyme activity.

Keywords  Aspergillus Niger inulinase Enzyme activity Fermentation conditions