Method for increasing output of alkaline pectinase produced by fermentation by adding sorbitol
The technology of sorbitol and pectinase is applied in the application field of carbon source addition strategy in the optimization of fermentation process, so as to achieve the effects of increasing yield, weakening the toxic effect of methanol and improving the efficiency of enzyme production
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Embodiment 1
[0019] Example 1: Fermentation in a fermenter adopts the strategy of adding sorbitol at a constant rate, and the rest of the conditions are the same as those in the comparative example. Sorbitol (50%, v / v, 1.8 g / h solid sorbitol) was added when the fermentation entered the induction phase. Results: The production of alkaline pectinase increased from 930U / mL of the control to 1176U / mL.
Embodiment 2
[0020] Example 2: Fermentation in a fermenter adopts a strategy of adding sorbitol at a constant rate, and the rest of the conditions are the same as those in the comparative example. Sorbitol (50%, v / v, 3.6 g / h solid sorbitol) was added when the fermentation entered the induction phase. Results: The production of alkaline pectinase increased from 930U / mL of the control to 1389U / mL.
Embodiment 3
[0021] Example 3: Fermentation in a fermenter adopts the strategy of adding sorbitol at a constant rate, and the rest of the conditions are the same as those in the comparative example. Sorbitol (50%, v / v, 5.4 g / h solid sorbitol) was added when the fermentation entered the induction phase. Results: The production of alkaline pectinase increased from 930U / mL of the control to 1211U / mL.
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