胆固醇诱导甾短杆菌发酵产胆固醇氧化酶能力的研究  

Optimization of Cholesterol-Induced Cholesterol Oxidase Production by Brevibacterium sp.

作　　者：傅裕[1] 丁晓雯[1] 蒋丽施[1] 李凯[1] 罗金凤[1] 任美燕[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工技术重点实验室,重庆400716

出　　处：《食品科学》2012年第21期253-257,共5页Food Science

摘　　要：利用胆固醇诱导甾短杆菌发酵来提高胆固醇氧化酶产量;通过对单因素的研究,选取影响比较显著的3个因素:胆固醇质量浓度、吐温-80添加量、超声波功率,并利用Box-Behnken试验设计和响应曲面分析法进一步研究得到结果:甾短杆菌产酶的最佳条件是当超声时间为20min时,胆固醇质量浓度为3.30g/L、吐温-80添加量为3.72mL/L、超声波功率为80W,在此条件下测得的胆固醇氧化酶产量为731.967U/L。比未使用胆固醇诱导产酶时,酶产量提高了1.17倍。In this study,Brevibacterium sp.was cultured in a fermentation medium supplemented with cholesterol to enhance the production of cholesterol oxidase.Through one-factor-at-a-time analysis,three experimental conditions including cholesterol and Tween-80 concentration in the fermentation medium and ultrasonic power（for promoting the release of intracellular cholesterol oxidase） were found to significantly influence the activity of crude cholesterol oxidase solution.The optimal cholesterol and Tween-80 concentration as well as ultrasonic power and treatment time were 3.30 g/L,3.72 mL/L,80 W and 20 min,respectively,as optimized using Box-Behnken experimental design and response surface methodology.The resulting cholesterol oxidase activity was 731.967 U/L,which was increased by 1.17-fold when compared with that obtained in the absence of cholesterol.

关 键 词：胆固醇氧化酶 胆固醇 吐温-80 超声波功率 

分 类 号：TS201.3[轻工技术与工程—食品科学]