纳豆芽孢杆菌发酵产蛋白酶工艺优化  

Technical Optimization of Protease Production by Bacillus Natto

作　　者：潘进权[1] 

机构地区：[1]湛江师范学院生命科学与技术学院,湛江524048

出　　处：《中国粮油学报》2011年第9期33-37,共5页Journal of the Chinese Cereals and Oils Association

基　　金：广东省自然科学基金(9452404801001943);湛江师范学院基金(ZL0912)

摘　　要：纳豆芽孢杆菌是纳豆发酵生产的主要菌种,对其发酵产蛋白酶特性的探讨将有助于了解纳豆的发酵生产过程,为其提供理论指导。从不同纳豆产品中分离筛选得到一株高产蛋白酶的纳豆芽孢杆菌,采用响应面设计的方法对影响其发酵产酶的若干因素进行了分析,确定了相对较稳定的发酵培养基及工艺条件:可溶性淀粉3.41%,麸皮2%,黄豆粉2.26%,CaCl2 0.2%,K2HPO4 0.24%,Tween 80 0.2%,pH 8.0～8.5;发酵温度35～38℃,时间70 h。在优化的培养基及条件下,该菌种蛋白酶的发酵单位可以达到7 200 U/mL,较优化前提高了约2倍。Bacillus natto was the primary microorganism used in the production of natto, and the study on the process of protease production from Bacillus natto might help to conduct the production of natto. One Bacillus natto of high- yield protease was isolated from natto, and its protease production process was optimized using the response surface methodology. After optimization, the optimum fermentation medium and conditions were obtained： soluble amylum 3.41%, wheat bran 2%, soybeans powder 2.26%, CaC12 0.2%, K2HPO4 0.24%, Tween 80 0.2%, pH 8.0 - 8.5, fermentation temperature 35 -38 ℃ and time 70 h. Under these optimized conditions, the maximum protease production reached 7 200 U/mL,which increased 2 times than that under the initial conditions.

关 键 词：纳豆芽孢杆菌 蛋白酶 发酵工艺 优化 响应面法 

分 类 号：Q939.97[生物学—微生物学]