高倩,秦小明,钟赛意,陈建平

• 1:广东海洋大学食品科技学院

摘要(Abstract)：

在单因素试验研究的基础上,采用Box-Behnken中心组合设计,利用JMP 7.0中的神经网络平台,在接种量、初始pH、发酵时间和装液量等4个方面对黑曲霉CICC 2475发酵产β-葡萄糖苷酶工艺条件进行优化,以期获得高酶活力的β-葡萄糖苷酶。结果表明:接种量约11.0%、初始pH值5.6、发酵时间130 h以及装液量70.0 mL条件下,黑曲霉发酵产β-葡萄糖苷酶的酶活力达到最大值118.73 U/mL,与单因素优化前61.01 U/mL相比,酶活力提高了48.61%。

关键词(KeyWords)： 黑曲霉CICC2475;β-葡萄糖苷酶;神经网络

Abstract:

Keywords:

基金项目(Foundation): 广东省教育厅创新强校工程项目(2013050214)

作者(Author): 高倩,秦小明,钟赛意,陈建平

DOI: 10.3969/j.issn.1673-9159.2016.06.014

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