摘要
为充分应用乳酸菌的产蛋白酶特性,本研究采用响应面分析法对瑞士乳杆菌产蛋白酶的培养条件进行优化。首先通过Plackett-Burman试验从7种因素中筛选发酵温度、发酵时间、起始pH为影响瑞士乳杆菌产蛋白酶的重要因素。进一步通过响应面分析得出最优产酶条件:发酵温度36℃、发酵时间16h、起始pH 6.65,瑞士乳杆菌的产蛋白酶活力为16.81U/mL和22.59U/mL,提高了34.4%,与预测结果接近,表明培养条件的优化有效,该发酵液为瑞士乳杆菌和所产蛋白酶的同步固定化研究提供了原料,也为瑞士乳杆菌产蛋白酶的应用研究奠定了基础。
In order to make full application of protease properties of lactic acid bacteria,optimize the culture conditions of Lactobacillus helveticus produced protease using response surface methodology.Firstly,screen seven factors by Plackett-Burman experiment.The fermentation temperature,fermentation time,initial pH are important factors affecting the yield of Lactobacillus helveticus produced protease.Use response surface methodology to obtain the optimum conditions for enzyme production：fermentation temperature of 36 ℃,fermentation time of 16 h,initial pH of 6.65,the protease activity produced by Lactobacillus helveticus is 16.81U/mL and 22.59U/mL,improved by 34.4%,and it is close to the forecasted results,indicating that the optimization of culture conditions is effective,the fermentation broth has provided materials for Lactobacillus helveticus and immobilized and simultaneous research of protease,it has also laid a foundation for the applicaticn of Lactobacillus helveticus produced protease production.
出处
《中国调味品》
CAS
北大核心
2017年第4期4-8,共5页
China Condiment
基金
山西省人社厅留学人员科技活动择优资助项目(2014年度)
山西省回国留学人员项目(2014-042)
关键词
瑞士乳杆菌
培养条件
蛋白酶
Lactobacillus helveticus
culture conditions
protease
