通过考察氯过氧化物酶（ CPO）发酵相关参数的动力学特征，探究酶产量与参数之间的关联性。结果表明：CPO发酵过程中慢速C源麦芽糖比葡萄糖更有利于调控CPO的稳定合成，前者CPO最高比酶活（179�50 U／mL）比后者（135 U／mL）高出44�5 U／mL，而且产酶高峰期延迟1～2 d；发酵过程pH波动与C源消耗速率密切相关，且对CPO合成具有明显的指标性作用。通过生物量曲线及糖消耗曲线与产酶特征对比判断，菌株合成CPO为中期合成类型。副产物黑色素是菌体成熟时期的一种次生代谢物质，与酶的生物合成存在时间上的同步性。控制C源基质和pH对提高CPO稳定化生产具有一定成效。%We correlated fermentation parameters of chloroperoxidase ( CPO) fermentation to study the relationship between enzyme yield and the parameters�The experimental results show that maltose, a slow carbon source,is more conducive to control CPO synthesis than glucose in the CPO fermentation process. CPO concentrations reach 179�50 U/mL, when maltose is used, higher than that of glucose ( 135 U/mL) . The fluctuation of pH is closely related to carbon consumption�Based on the pattern of growth,glucose consumption and enzymatic production,CPO synthesis is parallel to growth�The black pigment is a by⁃product in the secondary metabolism, indicating of the maturation period of the cell,and it is parallel to enzyme synthesis�Carbon source matrix and pH in fermentation have effect on CPO production.
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