文献类型：期刊文献

中文题名：Effect of biosurfactant sophorolipids on Rhizomucor miehei lipase fermentation by Aspergillus oryzae

作者：Qianqian Zhang[1];Zhiyue Xiong[1];Lei Sun[1];Xiwei Tian[1];Guiwei Tian[2];Yiming Yang[2];Xu Li[1];Yonghong Wang[1];Ju Chu[1]

机构：[1]State Key Laboratory of Bioreactor Engineering,East China University of Science and Technology,130 Meilong Road,P.O.box 329,Shanghai,200237,People’s Republic of China;[2]Wilmar Biotechnology R&D Center Co.,Ltd,Shanghai,200137,China

年份：2021

卷号：8

期号：1

起止页码：757

中文期刊名：Bioresources and Bioprocessing

外文期刊名：生物资源与生物加工(英文)

基金：financially supported by the National Key Research Development Program of China(2021YFC2100205,2019YFA0904803);the Fundamental Research Funds for the Central Universities,China(JKF01211708,JKVF1211036).

语种：英文

中文关键词：Rhizomucor miehei lipase;Aspergillus oryzae;Sophorolipids;Morphology;Amino acid

摘要：In this study,the effect of biosurfactant sophorolipids (SLs) on Rhizomucor miehei lipase (RML) fermentation by Aspergillus oryzae was investigated.With the exogenous addition of 0.3% (w/v) SLs in the initial medium,the RML activity reached 430.0 U/mL,an increase of 25.0% compared to the control group.Subsequently,the physiological metabolic responses of A.oryzae to the addition of SLs were further explored.The results showed that though SLs had almost no effect on the RML secretion,it would affect the morphology of the cells.During the late phase of the fermentation,the proportion of middle pellets,which was generally considered as an energetic and stable state for enzyme production was increased with the addition of SLs.Simultaneously,the viscosity of fermentation broth was reduced,which facilitated the increase of oxygen transfer,thereby improving the RML production.Finally,it could be found that the addition of SLs significantly increased the contents of precursor amino acids,especially for those rank first and second of the RML composition,and it could promote the synthesis of RML.