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author:

Chen, Y. (Chen, Y..) [1] | Ye, X. (Ye, X..) [2] | Liang, Y. (Liang, Y..) [3] | Xu, F. (Xu, F..) [4] | Li, L. (Li, L..) [5] | Lin, J. (Lin, J..) [6]

Indexed by:

Scopus PKU CSCD

Abstract:

A pectinase-producing strain-Aspergillus niger YQ-13 was mutagenized with UV-LiCl and the mutant YQY-36 was obtained. The pectinase activity of the mutant YQY-36 was increased to 67.6 U/mL, 2.44 times higher than that of the original strain YQ-13. Plackett-Burman, steepest ascent and central composite designs were employed to optimize the fermentation media of YQY-36 in this study. The results showed that the optimum medium contained (g/L): orange peel 42.5, glucose 5.0, peptone 28.5, (NH4)2SO4 15.0, Na2HPO4·12H2O 1.7, KH2PO4 1.4, ZnSO4·7H2O 0.5. As a result, the maximum pectinase activity of strain YQY-36 was 92.1 U/mL and increased 36.2% after optimization. © 2016, Chinese Institute of Food Science and Technology. All right reserved.

Keyword:

Aspergillus niger; Compound mutation; Pectinase; Pectinase-producing conditions; Response surface

Community:

  • [ 1 ] [Chen, Y.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fuzhou, 350116, China
  • [ 2 ] [Chen, Y.]Fujian Inspection and Research Institute for Product Quality, Fuzhou, 350100, China
  • [ 3 ] [Ye, X.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fuzhou, 350116, China
  • [ 4 ] [Liang, Y.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fuzhou, 350116, China
  • [ 5 ] [Xu, F.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fuzhou, 350116, China
  • [ 6 ] [Li, L.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fuzhou, 350116, China
  • [ 7 ] [Lin, J.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fuzhou, 350116, China

Reprint 's Address:

  • [Lin, J.]Fujian Provincial Key Laboratory of Marine Enzyme Engineering, Fuzhou UniversityChina

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Source :

Journal of Chinese Institute of Food Science and Technology

ISSN: 1009-7848

Year: 2016

Issue: 1

Volume: 16

Page: 99-107

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count: 1

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 3

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