固体发酵制备毛霉蛋白酶的研究  

Study on the preparation of Mucor protease by solid state fermentation

作　　者：潘进权[1] 沈月荣[1] 肖生鸿[1] 

机构地区：[1]湛江师范学院生命科学与化学学院,广东湛江524048

出　　处：《中国酿造》2005年第7期15-18,共4页China Brewing

基　　金：湛江师范学院重点科研项目资助(L0319)

摘　　要：该文研究了毛霉M2产蛋白酶的若干影响因素,包括培养基的成分以及发酵条件等。结果表明:在麸皮与水的合适比例为1:0.8;在基本培养基上添加一定浓度的碳源、氮源及无机盐有利于蛋白酶的合成;菌体较为合适的产酶条件为温度28℃,pH6.0,发酵时间36h。Factors influencing the protease production with Mucor M2, including the ingredient of medium and fermentation conditions were studied in this paper. The result showed that the proper ratio of bran and water was 1: 0.8; adding certain concentration of carbon, nitrogen, and minerals sources improved the production of protease; the optimal fermentation conditions were at 28℃ for 36 h when pH was 6.0.

关 键 词：蛋白酶 毛霉 固体发酵 

分 类 号：TQ925[轻工技术与工程—发酵工程]