几种芽孢杆菌共培养对产蛋白酶的影响  

Influence of Several Bacillus Co-fermentation on Protease Activity

作　　者：郭建华[1] 赵健乔 曹政 

机构地区：[1]西南大学荣昌校区动物医学系,重庆402460 [2]重庆澳龙生物制品有限公司,重庆402460

出　　处：《安徽农业科学》2015年第9期11-12,共2页Journal of Anhui Agricultural Sciences

基　　金：西南大学科研基金资助(08BSr04)

摘　　要：[目的]为了研究芽孢杆菌的共发酵对蛋白酶产量的影响。[方法]对4株具有产蛋白酶能力的芽孢杆菌,通过菌株两两配伍发酵或三者配伍共发酵培养,分别检测单一菌株发酵产物和不同菌株共发酵产物的蛋白酶活性。[结果]枯草芽孢杆菌、纳豆芽孢杆菌、地衣芽孢杆菌、蜡样芽孢杆菌均具有一定的产蛋白酶能力,枯草芽孢杆菌、纳豆芽孢杆菌共发酵培养48 h后蛋白酶活力有显著提高。[结论]菌株之间的科学配伍在共发酵中可以显著提高蛋白酶的活性。[Objective]The research aimed to study the influence of several Bacillus co-fermentation on protease yield. [Method]Four Bacillus sp. who were capable to produce protease were adopted. Through pairwise compatibility fermenting or three strains of fermentation cultivation compatibility,the protease activities were determined together with single strains of fermented products. [Result] Bacillus subtilin,Bacillus natty,Bacillus licheniformis and Bacillus cereushave all possessed production protease ability. The highest protease activity was achieved when fermentation with Bacillus subtilin and Bacillus natty after 48 h. [Conclusion]Appropriate co-fermentation could significantly improve the protease production activity.

关 键 词：芽孢杆菌 共发酵 蛋白酶 

分 类 号：S154[农业科学—土壤学]