| 枯草芽孢杆菌高产中性蛋白酶发酵条件的优化 |
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| 引用本文： | 刘颖,张彬彬,孙冰玉,刘琳琳,邹丽宏,石彦国.枯草芽孢杆菌高产中性蛋白酶发酵条件的优化[J].食品科学,2014,35(13):166-170. |
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| 作者姓名： | 刘颖 张彬彬 孙冰玉 刘琳琳 邹丽宏 石彦国 |
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| 作者单位： | 哈尔滨商业大学食品工程学院，黑龙江省普通高等学校食品科学与工程重点实验室，黑龙江 哈尔滨 150076 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2012BAD34B03) |
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| 摘 要： | 通过单因素试验和正交试验对枯草芽孢杆菌10075菌株发酵产中性蛋白酶的培养基组分及培养条件进行优化，达到提高菌株中性蛋白酶产量的目的。结果表明，发酵培养基的最佳组分：添加麦芽糖8.0%、蛋白胨4.0%、MgSO4 0.08%；最适发酵条件为发酵温度37 ℃、初始pH 7.0、发酵时间42 h，酶活力由最初的98.36 U/mL 提高到353.45 U/mL。
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| 关 键 词： | 枯草芽孢杆菌 中性蛋白酶活力 发酵 优化 |
Optimization of Fermentation Conditions for Production of Neutral Protease by Bacillus subtilis 10075 |
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| LIU Ying,ZHANG Bin-bin,SUN Bing-yu,LIU Lin-lin,ZOU Li-hong,SHI Yan-guo.Optimization of Fermentation Conditions for Production of Neutral Protease by Bacillus subtilis 10075[J].Food Science,2014,35(13):166-170. |
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| Authors: | LIU Ying ZHANG Bin-bin SUN Bing-yu LIU Lin-lin ZOU Li-hong SHI Yan-guo |
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| Affiliation: | Key Laboratory for Food Science and Engineering of Heilongjiang Province, College of Food Engineering,Harbin University of Commerce, Harbin 150076, China |
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| Abstract: | The medium components and culture conditions for Bacillus subtilis 10075 were optimized by single-factor
and orthogonal array design methods to increase the production of neutral protease. The results showed that the optimized
medium consisted of 8.0% maltose, 4.0% peptone and 0.08% MgSO4, and the optimized culture conditions were 37 ℃, 7.0
and 42 h for temperature, initial pH and time, respectively. The activity of neutral protease after optimization was increased
from 98.36 to 353.45 U/mL. |
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| Keywords: | Bacillus subtilis neutral protease activity fermentation optimization |
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