影响枯草芽孢杆菌B-1发酵南极磷虾壳的因素研究  

Study on the influencing factors of fermentation of Antarctic krill shells with Bacillus subtilis B-1

作　　者：陈雪姣[1] 姜启兴[1] 许艳顺[1] 刘富俊[2] 肖成立[2] 许兆滨[2] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]辽宁省大连海洋渔业集团公司,辽宁大连116113

出　　处：《食品工业科技》2014年第21期94-97,101,共5页Science and Technology of Food Industry

基　　金："十二五"国家"863"计划项目(2011AA090801)

摘　　要：以高产蛋白酶的枯草芽孢杆菌B-1菌株发酵南极磷虾壳,脱除虾壳中的蛋白质。研究了外加碳源、料液比等因素对发酵过程中枯草芽孢杆菌B-1产蛋白酶活力的变化及虾壳蛋白去除率的影响,并利用正交实验对影响虾壳蛋白去除率的发酵条件进行优化,确定了最佳发酵条件为发酵时间72h,发酵温度37℃,接种量为4%,料液比1∶3,此条件下蛋白质去除率为88.9%。Bacillus subtilis B-1 was used as fermentation strains to hydrolyze protein from Antarctic krill shells in this study.Further to remove protein from krill shell waste,the variation rules of protease activity of Bacillus subtilis B-I and the optimized condition of deproteinization in the process of fermentation were analyzed.The resurt showed that the best fermentation conditions were 72h,37℃,4% of inoculums quanity and 1：3 of the ratio of material to liquid.Liquid phase fermentation of krill shell waste showed protein removal of 88.9%.

关 键 词：枯草芽孢杆菌 南极磷虾壳 蛋白酶活力 蛋白去除率 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]