酿酒酵母和米曲霉混合发酵生产a-半乳糖苷酶和转化酶

Production of α-galactosidase and Invertase Using Mixed Culture of Aspergillus oryzae and Saccharomyces cerevisiae

摘要:

本研究首次利用酿酒酵母Z-06和米曲霉L-09作为混合菌株, 并通过对液态发酵培养基成分的优化, 使α-半乳糖苷酶和转化酶活力分别达到85.22 U/mL和 563.44 U/mL, 比单菌株发酵产酶活分别提高了5.9倍和8.3倍。

Abstract:

Aspergillus oryzae L-09 and Saccharomyces cerevisiae Z-06 were mixed cultured, and the component of the submerged culture medium was optimized. In the optimum medium, the activities of the α-galactosidase and invertase reached 85.22 U/mL and 563.44 U/mL, which were 5.9 and 8.3-fold higher than for the single strain, respectively.