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Strain
improvement and optimization of the media composition of
chitosanase-producing fungus Aspergillus sp. CJ
22-326
Xiao-E Chen1*,
Xu-Bo Fang1 and Wen-Sui Xia2
1School
of Food and Pharmacy, Zhejiang Ocean University, Zhoushan
316004, P.R. China.
2School
of Food Science, Southern Yangtze University, Wuxi 214036,
P.R. China.
*Corresponding author. E-mail:
Xiaoechen2007@163.com. Tel: 086-510-2554038.
Accepted 18 June, 2008 |
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A mutant Aspergillus sp. CJ 22-326-14 with higher
production of chitosanase was selected by serial mutation
procedure, and the optimization of medium components was
performed using one-factor-at-a-time combined with
orthogonal array design method. The results showed that
chitosan, wheat bran and (NH4)2SO4
were the most important components by one-factor-at-a-time
experiments. And the optimal concentrations were obtained by
orthogonal array design method as (g/L): chitosan 20, wheat
bran 10, (NH4) 2SO4
2, KH2PO4 2 and MgSO4·7H2O
0.5. After the strain improvement and optimization of the
media, the chitosanase activity from Aspergillus sp.
CJ 22-326-14 reached to 3.92 U/mL in 250 mL flasks, which
was nearly 4-fold increase of chitosanase production at the
parent lowest level.
Key words:
Aspergillus
sp., chitosanase, mutant, fermentation, optimization,
orthogonal array design method. |
