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Optimization of Glucose Oxidase Production by Fermentation of Aspergillus niger H1-9b

Tang Yun-ming

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Abstract

The fermentation technology for glucose oxidase(GOD) production by Aspergillus niger H1-9b containing GOD at high activity level was optimized through single-factor and orthogonal tests.On the basis of optimal technology,the effect of surfactant was investigated.Results showed that the optimal technological parameters included inoculum size of 200 μL,spore suspension,fermentation broth of 80 mL,initial pH 5.3,and rotation speed of 200 r/min.Tween-80 was used as the optimal surfactant.The glucose oxidase activity of during the fermentation reached up to 68.96 U/mL due to the addition of 3% Tween-80,which was increased by 1.4 times.

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What this paper is about

The fermentation technology for glucose oxidase(GOD) production by Aspergillus niger H1-9b containing GOD at high activity level was optimized through single-factor and orthogonal tests.On the basis of optimal technology,the effect of surfactant was investigated.Results showed that the optimal technological parameters included inoculum size of 200 μL,spore suspension,fermentation broth of 80 mL,initial pH 5.3,and rotation speed of 200 r/min.Tween-80 was used as the optimal surfactant.The glucose oxidase activity of during the fermentation reached up to 68.96 U/mL due to the addition of 3% Tween-80,which was increased by 1.4 times.

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Available abstract

The fermentation technology for glucose oxidase(GOD) production by Aspergillus niger H1-9b containing GOD at high activity level was optimized through single-factor and orthogonal tests.On the basis of optimal technology,the effect of surfactant was investigated.Results showed that the optimal technological parameters included inoculum size of 200 μL,spore suspension,fermentation broth of 80 mL,initial pH 5.3,and rotation speed of 200 r/min.Tween-80 was used as the optimal surfactant.The glucose oxidase activity of during the fermentation reached up to 68.96 U/mL due to the addition of 3% Tween-80,which was increased by 1.4 times.

Key concepts: Aspergillus niger, Fermentation, Glucose oxidase, Food science, Chemistry, Pulmonary surfactant, Aspergillus oryzae, Spore

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