生香季也蒙毕赤酵母菌产菊粉酶的发酵条件优化研究

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中图分类号：TS201.3 文献标志码：A 文章编号：1674-0270（2026）01-0162-07

DOl： 10.16043/j.cnki.cfs.2026.01.041

Optimization of Fermentation Conditions for Inulinase Production by Pichia guilliermondii

SHEN Zhiyuan'， DOU Bo'， WU Ruiqi'， ZHANG Lin²，MA Xiaolai ， DUAN Xiaoqun 1∗ （1.School of Pharmacy， Guilin Medical University， Guilin 541199， China; 2. Department of Pharmacy， Guilin Women and Children's Hospital， Guilin 541oo0， China）

Abstract： This paper aims to investigate the optimal fermentation conditions for inulinase production by Pichia guilliermondiiand improve inulinase activity.Using the inulinaseactivityproduced by Pichia guiliermondii GXDK6 as the evaluation index，the effectsof diffrent single factors （inoculum size，liquid volume，inulininducerconcentration， fermentationtime，initialpH，typeandconcentrationof metalions，typeandconcentrationofphosphorus sources，rotation speed，and fermentation temperature）on inulinase production were analyzed.On this basis，an orthogonal test with 4factors and3 levels was employed tooptimize theoptimal combination conditions for inulinaseproduction bythis strain. The optimal conditions are determined as folows： inulin inducer O.4 g/1OO mL，manganese chloride O.O7 g/100 mL， inoculum size 8% ， fermentation temperature 36‰ ，and fermentation time 48 h. Under these conditions， the inulinase activity reaches 6.7IU/mL ，which is 3.2-fold higher than the initial level.It is the first time that inulinase production by Pichia guillermondiiseported，and theoptial fermentation conditionsareexplored，providing anewidea forthe fermentation process of inulinase.

Key Words： inulinase; Pichia guilliermondii; fermentation optimization

菊粉酶作为一类水解酶，核心功能是催化β. -2，1-D-果聚糖果糖苷键的水解反应。（剩余8833字）