干酪乳杆菌DI-1发酵产胞壁蛋白酶的培养基优化  

Optimization of Culture Medium for the Production of Cell Envelope Proteinase by Lactobacillus Casei DI-1

作　　者：吴振[1] 潘道东[1,2] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]南京师范大学 国家乳品加工技术研发分中心,南京210097

出　　处：《中国食品学报》2013年第2期108-115,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(30972130);国家农转基金项目(2009GB2C220412);浙江省自然科学基金重点项目(Z3110211)

摘　　要：采用Plackett-Burman和Box-Behnken方案,对影响干酪乳杆菌DI-1产胞壁蛋白酶(CEP)的MRS培养基成分进行筛选,结果表明,当在MRS培养基中添加磷酸氢二钾2.78g/L,柠檬酸二铵2.92g/L和乙酸钠4.36g/L时,CEP活性显著提高,此时酶活性为11.36U/mL,比基本MRS培养基提高了63.68%。在氨基酸和鸭肉水解肽添加试验中,当基础培养基中分别添加0.1g/L的精氨酸、甘氨酸、异亮氨酸、丝氨酸、丙氨酸和谷氨酰胺时,CEP的活性从6.94U/mL提高到11.11U/mL;当添加木瓜风味复合蛋白酶水解鸭肉蛋白多肽时,CEP活力提高到13.89U/mL。In the present study, Plackett-Burman and Box-Behnken design were adopted to analyze the basal MRS medium components that significantly influenced the CEP production. K2HPO4, diamine hydrogen citrate and CH3COONa were screened as the three main factors for effection the production of cell envelope proteinase（CEP） of Lactobacillus casei DI-1. The optimized concentrations of K2HPO4, diamine hydrogen citrate and CH3COONa in the media were 2.78, 2.92 and 4.36 g/L, respectively. The maximum activity of CEP in the media was 11.36 U/mL, which was 63.68% higher than that of basal MRS medium. Furthermore, the CEP activity increased from 6.94 to 11.11 U/mL when adding 0.10 g/L of L-arginine, glycine, L-isoleucine, L-serine, L-alanine and L-glutamine to the MRS medium respectively, and the CEP activity increased from 6.94 to 13.89 U/mL when adding peptides from the duck protein hydrolysate produced by pa- paya-flavour compund enzyme.

关 键 词：胞壁蛋白酶 产量 培养条件 优化 

分 类 号：R96[医药卫生—药理学]