瑞士乳杆菌产氨肽酶和X-脯氨酰-二肽酰基-氨基肽酶发酵条件的优化  

Optimization of Fermentation Conditions for Aminopeptidase and X-prolyl-depeptidyl Aminopeptidase (XPDAP) Production by Lactobacillus helveticus

作　　者：郭宇星[1] 潘道东[1,2] 田俊英[1] 

机构地区：[1]南京师范大学国家乳品加工研发分中心,江苏南京210097 [2]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2009年第7期148-153,共6页Food Science

基　　金：国家自然科学基金项目(30571311);江苏省自然科学基金项目(BK2005137);国家高技术研究发展计划项目(2007AA10Z320)

摘　　要：采用MRS液体培养基培养瑞士乳杆菌,并对其液体发酵工艺进行了优化试验,确定了发酵产氨肽酶和X-脯氨酰-二肽酰基-氨基肽酶活力的最佳条件。实验采用单因素试验和响应面分析法考察了培养基的初始pH值,发酵温度以及发酵时间对氨肽酶和X-脯氨酰-二肽酰基-氨基肽酶产生的影响。实验确定了发酵产酶的最佳条件:初始pH值6.0、发酵温度33℃、发酵时间16h。实验证明运用响应面分析法优化产酶条件是可行的。In this study, the liquid fermentation conditions of Lactobacillus helveticus in MRS medium were optimized for producing aminopeptidase and X-prolyl-depeptidyl aminopeptidase （XPDAP）. The effects of initial pH of MRS medium, fermentation temperature and time on aminopeptidase and XPDAP production were evaluated by single-factor test and response surface methodology. The results showed that the highest aminopeptidase and XPDAP yields can be obtained when the initial pH value, fermentation temperature and lime are 6.0, 33℃ and 16 h, respectively. Also, response surface methodology was proved to be accurate and feasible for condition optimization of enzyme production.

关 键 词：瑞士乳杆菌 发酵 氨肽酶 X-脯氨酰-二肽酰基-氨基肽酶 响应面分析法 

分 类 号：TS201.3[轻工技术与工程—食品科学]