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野生平菇产纤维素酶发酵条件的优化OA

Optimization of fermentation conditions for cellulase production in wild shiitake mushrooms

中文摘要英文摘要

纤维素是可再生资源,来源广泛,但利用率却偏低.平菇等一些腐生型微生物可以产生纤维素酶、漆酶等将其降解.本试验选用实验室保藏的一种野生平菇菌株,通过单因素试验探究培养基成分及发酵条件对平菇产纤维素酶能力的影响.选出影响较大的三个因素即温度、磷酸盐浓度、发酵天数.然后以纤维素酶酶活力为评价指标,进行响应面试验.结果表明:平菇产酶发酵的最佳条件为温度 20℃,磷酸盐浓度 0.2%,发酵天数 5d,接种量 10%,转速150 r/min,装液量 50 mL,pH 7,在此条件下平菇产纤维素酶的酶活力为 12.6375 U/mL.此次试验结果可为后续研究平菇产纤维素酶能力提供一定的理论依据.

Cellulose was a renewable resource with a wide range of sources,but its utilization rate was low.Some saprophytic microorganisms such as shiitake mushrooms can produce cellulases,lacases,etc.to degrade them.The experiment selected a wild strain of Pleurotus ostreatus preserved in the laboratory to explore the effects of medium composition and fermentation conditions on the cellulase production capacity of Pleurotus ostreatus through single factor experiments.Then,three influential factors,temperature,phosphate concentration and fermentation days were selected,and response surface methodology was used to evaluate cellulase activity.The results showed that the optimum fermentation conditions were as follows:temperature 20℃,phosphate concentration 0.2%,fermentation time 5 days,inoculation amount 10%,rotating speed 150 r/min,liquid volume 50 mL and pH 7.Under these conditions,the activity of cellulase produced by Pleurotus ostreatus was as high as 12.6375 U/mL.The results of this experiment could provide some theoretical basis for the subsequent study on the ability of Pleurotus ostreatus to produce cellulase.

王君;陈琳;白家梁;朱亚男;宋立立;胡高爽

沧州师范学院生命科学学院,河北 沧州 061000||河北省水产养殖微生物菌剂创新技术中心,河北 沧州 061000||沧州师范学院现代微生物发酵与细胞工程创新团队,河北 沧州 061000沧州师范学院生命科学学院,河北 沧州 061000沧州师范学院生命科学学院,河北 沧州 061000沧州师范学院生命科学学院,河北 沧州 061000沧州师范学院生命科学学院,河北 沧州 061000||河北省水产养殖微生物菌剂创新技术中心,河北 沧州 061000||沧州师范学院现代微生物发酵与细胞工程创新团队,河北 沧州 061000河北科技大学生命科学学院,河北 石家庄 050000

农业科技

纤维素酶单因素试验法响应面试验法平菇

cellulasesingle factor test methodresponse interview methodoyster mushroom

《中国饲料》 2026 (1)

51-58,8

河北省自然科学青年基金项目(C2019208188)沧州市重点研发计划项目(204204004)沧州师范学院现代微生物发酵与细胞工程创新团队(cxtdl2303)

10.15906/j.cnki.cn11-2975/s.2024090044-12

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