产骨胶原蛋白酶菌的筛选及发酵条件优化的研究  

Research on screening strain with bone collagenase and optimizing fermentation conditions

作　　者：刘丽莉[1,2] 马美湖[1] 杨协力[2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《肉类工业》2009年第8期34-38,共5页Meat Industry

基　　金：国家十一五科技支撑项目(编号2006BAD05A16)

摘　　要：经初筛和复筛从骨骼厂土样中筛选出高产骨胶原蛋白酶的菌种MBL1,针对其产酶的最佳菌龄和发酵条件进行优化研究。结果表明,最佳接种菌的种龄选用培养24h,接种量为5%,起始pH值为7.0,150ml三角瓶最佳装液量20ml,发酵温度32℃。且在优化后的发酵条件下,该菌产酶酶活较优化前酶活提高了35%,达到49.83U/ml。By the initial and complex screening media, one strain MBL1 was screened from the soil in the animal bone factories. In the paper, it studied the best age of the strain for producing enzyme and optimizing the fermentation conditions. The results showed that the best inoculating age was cultivation 24h and the optimal fermentation conditions. The best fermentation process was inoculation quantity of 5%, initial pH7.0, bottling volume of 20ml in the 150ml flask fitted best liquid, fermentation temperature of 32℃. Cultivated under the optimum fermentation conditions, enzyme activity reached 49.83U/ml, im- proved 35 % compared with initial fermentation conditions.

关 键 词：骨胶原蛋白酶 筛选 发酵条件 优化 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]