Studies On Fermentation Of A-Galactosidase From Penicillium Sp

In this paper, the production conduction of a-Galactosidase from Penicillium sp. N-3 with solid-fermentation and liquid-fermentation and the characteristic of the enzyme were studied, the main result were summarized as follows:1. Effects of the ratio of carbon to nitrogen ,nitrogen component, temperature and fermentation time on enzyme production from Penicillium sp.N-3 with solid-fermentation were studied. When the media contained 4% fishmeal, 2% KH2PO4,4% NH4NO3,bran, bean cake, the ration of bran and bean cake was 5:1. Incubation temperature and time were 28 *C ,72h respectively. The enzyme activity was 56.8 IU/g(dry medium)2. when the pNPG is substrate the a -Galactosidase from Penicillium sp. N-3 with solid-fermentation Its optimum temperature is 65 "C and pH is 4.5 at 40 癈 after 2h, the enzyme keep its all activity. 65癈,can keep its 67% activity, at 70癈,lh, has no activity remain. Km value of the enzyme is 5.44 X 10~*.3. through the studies on fermentation media component(C, N, inorganic salt) that produce a-Galactosidase from Penicillium sp. N-3 with liquid-fermentation and production conduction(initial pH, quantity of fermentation media) ,combined orthogonalty experimental, the result of medium formula is bean cake 4%, NH4NO32%, KH2PO42% ,MgSO42%initial pH 5.5. At above condition, the enzyme activity can reach 5.16 IU/mL.4. When the pNPG is substrate , the a-Galactosidase from Penicillium sp. N-3 with liquid-fermentation Its optimum temperature is 55'C and pH is 4.5. At 40 C after 2h, the enzyme keep its all activity. 55 "C,can keep its 70% activity at 65'C,2h, 86% enzyme activity remain(contract with 65"C,10min).