摘要
氨肽酶能从多肽链的N端顺序水解并释放氨基酸,广泛应用于食品、工业、医学等领域。该研究利用单因素试验、正交试验及响应面设计试验方法,优化了甲基营养型芽孢杆菌(Bacillus methylotrophilus)CC发酵产氨肽酶的条件。其发酵最佳培养基组成为1%蔗糖、1.5%黄豆饼粉、0.1%氯化钠、0.05%磷酸二氢钾和0.02%硫酸镁。最适发酵条件为初始pH值为8.5,发酵温度37℃,摇床转速180r/min,接种量6%,发酵时间15h。在上述条件下,氨肽酶的产量从优化前的83.09U/mL提高为310.05U/mL,比优化前增加了2.73倍。
Aminopeptidase can hydrolyse polypeptide chain to amino acids from N-terminal,so it is applied in the fields of food,industry and medicine.This study optimized fermentation conditions for aminopeptidase production of Bacillus methylotrophilus CC by One-factor experimental design,Orthogonal experimental design and Response surface experimental design.The result showed that the optimal compositions of media were 1% sucrose,1.5% soybean cake meal,0.1% sodium chloride,0.05% potassium d-ihydrogen phosphate and 0.02% magnesium sulfate heptahydrate;the optimal culture conditions were pH value 8.5,temperature 37℃,rotating speed 180r/min,inoculum 6%,culture time 15h.Under above-mentioned conditions,the highest yield of aminopeptidase reached 310.07U/ml and increased by 2.73 times,compared with 83.09U/ml before optimization.
出处
《中国酿造》
CAS
2012年第5期45-50,共6页
China Brewing
基金
广东省教育部产学研项目(2010B090400225)
关键词
甲基营养型芽孢杆菌
氨肽酶
发酵
优化
Bacillus methylotrophilus
aminopeptidase
fermentation
optimization
