发酵工艺是酶制剂产业化的关键一环，本项目专注于酶制剂的发酵工艺开发，今

The fermentation process is a key part of the industrialization of enzyme preparations. This project focuses on the development of the fermentation process of enzyme preparations. This year, the scientific research of multiple varieties has been efficiently completed, reaching and exceeding the expected indicators, as follows: <br>(1) Rice Koji RML: The fermentation level of rice koji RML has been increased by 50%, and the fermentation level has further led the industry, forming an advanced rice koji RML process plan; <br>(2) PLC: With the output index greatly leading the industry, it has further achieved 33% rate of growth, forming the third generation PLC fermentation process; <br>(3) 1183 lipase: production increased by more than 100%, and solves the problem of loss of enzymatic activity, a complete technical solution; <br>(4) the TLL koji: realized The pilot scale-up has solved the problem that the strain is easier to attach to the wall, and the yield has increased by 50%, forming the first generation of rice koji TLL process plan; <br>(5) Flavor protease: the fermentation technology of flavor enzyme has been developed Process technology route; <br>(6) TLL mutant strain: achieved a 32% increase in production, forming a fermentation process plan for TLL mutants; <br>through fermentation process development, the feasibility of industrialization of these products has been given.

Fermentation process is a key part of the industrialization of enzymes, this project focuses on the development of enzymes fermentation process, this year efficiently completed a number of varieties of scientific research, reached and exceeded the expected target, as follows:<br>(1) Rice RML: the fermentation level of rice RML increased by 50%, the fermentation level further leading the industry, forming an advanced rice RML process;<br>(2) PLC: in the production index significantly leading the industry, the further realization of 33% growth, the formation of a third generation of PLC fermentation process;<br>(3) 1183 lipase: yield increased by more than 100%, and solved the problem of enzyme loss, forming a complete technical program;<br>(4) Miqu TLL: to achieve pilot amplification, to solve the strain more easily wall-mounted problems, production increased by 50%, forming the first generation of Miqu TLL process program;<br>(5) Flavor protease: developed the fermentation technology of flavor enzyme, and passed the process technology route;<br> (6) TLL mutants: achieved a 32% increase in yield, forming a fermentation process for TLL mutants;<br> The development of fermentation process gives the feasibility of industrialization of these products.

发酵工艺是酶制剂产业化的关键一环，本项目专注于酶制剂的发酵工艺开发，今年高效地完成了多个品种的科研攻关，达到了并超过了预期指标，具体如下：（1）米曲RML：米曲RML的发酵水平提高了50%，发酵水平进一步领先行业，形成先进的米曲RML工艺方案；（2）PLC：在产量指标大幅度领先行业的情况下，进一步实现了33%的幅度增长，形成第三代的PLC发酵工艺；（3）1183脂肪酶：产量提高了100%以上，并且解决了酶活丢失的问题，形成完整的技术方案；（4）米曲TLL：实现了中试放大，解决了该菌株更易附壁的问题，产量提高了50%，形成了第一代的米曲TLL工艺方案；（5）风味蛋白酶：开发了风味酶的发酵技术，走通了工艺技术路线； (6) TLL突变株：实现了32%的产量增长，形成了TLL突变体的发酵工艺方案； 通过发酵工艺开发赋予了这些产品产业化的可行性。<br>