Optimization of xylanase production by a Neurospora sitophilathrough solid state fermentation

Authors

DUAN Rui, College of Food and Biotechnology, Qiqihar University, Qiqihar, Heilongjiang 161006, China
DENG Yongping, College of Food and Biotechnology, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key[JP2]Laboratory of Corn Deep Processing Theory and Techology, Qiqjhar, Heilongjiang 161006, China
LIU Xiaolan, College of Food and Biotechnology, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key[JP2]Laboratory of Corn Deep Processing Theory and Techology, Qiqjhar, Heilongjiang 161006, China
ZHENG Xiqun, Key[JP2]Laboratory of Corn Deep Processing Theory and Techology, Qiqjhar, Heilongjiang 161006, China; [JP]College of Food, Bayi Agricultural University, Daqing, Heilongjiang 163319, China
JIANG Huanxiao, College of Food and Biotechnology, Qiqihar University, Qiqihar, Heilongjiang 161006, China
MA Rui, College of Food and Biotechnology, Qiqihar University, Qiqihar, Heilongjiang 161006, China

Abstract

Using vinegar as the main raw material to produce xylanase by solid-state fermentation of Neurospora sitophila. Using the activities of xylanase as indicators, the medium and culture conditions were optimized by single factor experiment and orthogonal experiment. Results: The medium consisted of 5 g of vinegar and 0.4 g of bean dregs. The initial pH of the medium was 5.5, 106 spores/Bottle of inoculum concentration and the solid-liquid ratio was 1∶3 (g/mL), and the culture medium was cultured at 28 ℃ for 3 d. The enzyme activity was 412.34 U/g under the optimized conditions, which was increased about 3.59 times than that before optimization (114.95 U/g).

Publication Date

10-28-2019

First Page

214

Last Page

217,222

DOI

10.13652/j.issn.1003-5788.2019.10.044

Recommended Citation

Rui, DUAN; Yongping, DENG; Xiaolan, LIU; Xiqun, ZHENG; Huanxiao, JIANG; and Rui, MA (2019) "Optimization of xylanase production by a Neurospora sitophilathrough solid state fermentation," Food and Machinery: Vol. 35: Iss. 10, Article 44.
DOI: 10.13652/j.issn.1003-5788.2019.10.044
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/44

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