固体发酵制备毛霉蛋白酶的研究  

Studies on the preparation of mucor proteinase by solid state fermentation

作　　者：潘进权[1] 沈月荣[1] 李理[2] 刘耘[2] 

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 [2]华南理工大学食品与生物工程学院,广东广州510641

出　　处：《中国调味品》2006年第3期9-13,共5页China Condiment

基　　金：湛江师范学院重点科研项目资助

摘　　要：研究了毛霉M4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;在基本培养基基础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。Some influence factors of the rnucor proteinase preparation by solid state fermentation, including the ingredient of medium and fementation conditions were studied. The results show that the proper propotion of bran and water is 1 ： 0.8, adding some carbom sources nitrogen sources and minerals to the elementary medium can improve the production of rnucor proteinase. The proper fermentation conditions are temperation 28℃, pH6.0, time 36 hours.

关 键 词：蛋白酶 毛酶 固体发酵 

分 类 号：TS201.25[轻工技术与工程—食品科学]