米曲霉40214高产中性蛋白酶发酵条件的优化  

Optimum Fermentation Conditions for Producing Neutral Protease from Aspergillus oryzae 40214

作　　者：张彬彬[1] 杨春华[1] 窦博鑫[1] 刘琳琳[1] 邹丽宏[1] 石彦国[1] 刘颖[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《大豆科技》2014年第1期31-37,共7页Soybean Science & Technology

基　　金：十二五国家科技支撑计划项目(2012BAD34B03)

摘　　要：运用现代生物学技术,对米曲霉40214菌株发酵产中性蛋白酶的培养基组分及培养条件进行优化,旨在提高菌株产中性蛋白酶的产量。通过单因素实验和正交实验确定了发酵培养基的最佳组分,添加葡萄糖8.0%,酵母粉4.0%,Na2HPO40.10%;最适发酵条件为发酵温度28℃,初始pH值6.5,发酵时间96 h,加水量60.0%,经过优化后酶活性提高了1.75倍,达到2 845.68 U/mL,实验为进一步提高米曲霉40214菌株产中性蛋白酶的能力并将其应用到食品发酵中奠定了理论基础。Using modern biological technology, medium compositions and fermentation conditions for producing more neutral protease through the cultivation of Aspergillus oryzae were optimized. With single factor trial and orthogonal experiment, the optimal medium compositions determined were： 8.0%glucose, 4.0% yeast extract and 0.10% Na2HPO4. The optimal fermentation conditions obtained were： culture temperature of 28℃, the initial pH of 6.5 and cultivation time of 96 h, 60.0%addition of water. The activity of neutral protease was enhanced to 2 845.68 U/mL. The results provide a theoretical foundation for improving neutral protease production and application in food fermentation of Aspergillus oryzae 40214.

关 键 词：米曲霉 中性蛋白酶活力 发酵条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]