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| 响应面法优化解淀粉芽孢杆菌产中性蛋白酶发酵条件 | |
| 引用本文： | 许曌昕,曾 辉,曾德勇,曹文涛,王芙蓉,席德州.响应面法优化解淀粉芽孢杆菌产中性蛋白酶发酵条件[J].中国酿造,2017,36(4):78. |
| 作者姓名： | 许曌昕 曾 辉 曾德勇 曹文涛 王芙蓉 席德州 |
| 作者单位： | 1.贵州大学酿酒与食品工程学院，贵州贵阳550025； 2.贵州盛世甲秀酒业有限公司，贵州贵阳550004； 3.贵州茅台（集团）生态农业产业发展有限公司，贵州黔东南557500 |
| 基金项目： | 贵州省科技厅工业公关项目（20113015） |
| 摘 要： | 在单因素试验的基础上，应用响应面法对解淀粉芽孢杆菌（Bacillus amyloliquefaciens）GZUB-7产中性蛋白酶的发酵条件进行优化，以达到提高菌株产中性蛋白酶酶活力的目的。结果表明，发酵培养基的最佳组分为葡萄糖用量50 g/L、豆粕粉40 g/L、CaCl2添加量0.44 g/L；最适发酵条件为发酵温度40 ℃、初始pH 7.0、接种量6.0%、发酵时间40 h，在此条件下，该菌株产中性蛋白酶酶活力达到192.7 U/mL。 |
| 关 键 词： | 解淀粉芽孢杆菌 中性蛋白酶 响应面法 条件优化 |
Optimization of fermentation conditions of neutral protease-producing Bacillus amyloliquefaciens by response surface methodology |
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| XU Zhaoxin,ZENG Hui,ZENG Deyong,CAO Wentao,WANG Furong,XI Dezhou.Optimization of fermentation conditions of neutral protease-producing Bacillus amyloliquefaciens by response surface methodology[J].China Brewing,2017,36(4):78. | |
| Authors: | XU Zhaoxin ZENG Hui ZENG Deyong CAO Wentao WANG Furong XI Dezhou |
| Affiliation: | 1.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.Guizhou Chengshijiaxiu Wine Co., Ltd., Guiyang 550004, China; 3.Kweichow Moutai (Group) Ecological Agriculture Development Co., Ltd., Qiandongnan 557500, China |
| Abstract: | In order to improve the neutral protease activity, on the basis of single factor experiments, the fermentation conditions of neutral protease-producing Bacillus amyloliquefaciens GZUB-7 were optimized by response surface methodology. The results showed that the optimum components of fermentation medium were glucose 50 g/L, soybean cake powder 40 g/L and CaCl2 0.44 g/L; the optimum fermentation conditions were fermentation temperature 40 ℃, initial pH 7.0, inoculum 6.0% and fermentation time 40 h. Under the conditions, the neutral protease activity was up to 192.7 U/ml. |
| Keywords: | Bacillus amyloliquefaciens neutral protease response surface methodology conditions optimization |
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