鱼露产蛋白酶菌产酶条件优化  

Optimization of cultivation conditions of a protease-producing bacterial strain screened from fish sauce fermentation

作　　者：段云龙[1] 李琳[1,2] 吴士云[3] 李冰[1,2] 徐振波[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]广东省天然产物绿色加工与产品安全重点实验室,广州510640 [3]安徽科技学院食品与药品学院,凤阳233100

出　　处：《食品科技》2015年第2期6-10,共5页Food Science and Technology

基　　金：广东省自然科学基金项目(9151063201000066)

摘　　要：从鱼露中筛选出高产蛋白菌株,研究不同发酵条件对产蛋白酶菌所产蛋白酶的酶活力的影响,以得到蛋白酶菌产酶的最佳发酵工艺条件。采用酪蛋白溶解圈法,从鱼露中筛选出活性较大的蛋白酶菌,以酶活力为指标,通过单因素试验和正交试验,研究该菌产蛋白酶的最佳发酵工艺。研究结果表明,鱼露中产蛋白酶菌最佳产酶条件为:碳源为葡萄糖,碳源添加量为1%,氮源为牛肉膏,温度为37℃,p H值为8,蛋白酶的酶活为(36.6±2.1)U/m L。A baterial strain with high protease-producing ability was screened from fish sauce fermentation. The effects of different cultivation conditions on bacterial protease activity was investigated and the conditions were optimized. By five single factor experiments and orthogonal test, the optimization cultivation conditions were identified. The optimal fermentation conditions were as follows： the carbon source is glucose, a carbon source was 1%, beef extract as nitrogen source, the temperature is 37 ℃, p H value is 8, the protease activity is（36.6±2.1） U/m L.

关 键 词：鱼露 蛋白酶菌 酶活力 产酶条件 优化 

分 类 号：TS26[轻工技术与工程—发酵工程]