可逆抑制剂对发酵生产洗涤用蛋白酶的影响

在微生物发酵生产蛋白酶过程中添加可逆抑制剂,通过抑制发酵液中蛋白酶活性,减少蛋白酶自身水解,提高储存稳定性.结果表明,可逆抑制剂的最佳添加方式为在发酵过程中连续流加,流加量为抑制蛋白酶活性40％最佳,最佳条件下蛋白酶产量提高49.1％.抑制剂的添加,不影响蛋白酶的提取,提取时发酵液中的可逆抑制剂可以通过超滤法减少或者去...

Effect of Reversible Inhibitors on Fermentation Production of Protease

In this article,reversible inhibitor was added in the process of microbial fermentation to produce protease,so as to reduce the feedback inhibition about production of enzyme then to increase the amount of enzyme.By inhibiting the protease activity in the fermentation broth,the self hydrolysis of protease was reduced and the storage stability was improved.The optimal addition method of reversible inhibitor was continuous flow addition during fermentation,and the optimal amount of flow addition was 40%inhibition of protease activity.Under the optimal conditions,the yield of protease was increased by 49.1%.The addition of inhibitor does not affect the extraction of protease.During the extraction process,the reversible inhibitor in the fermentation broth can be reduced or removed by ultrafiltration.The enzyme activity was still maintained above 100%when the protease is stored at room temperature for 90 days under normal inhibitor conditions.