响应面法优化包包曲中耐性益生芽孢杆菌产蛋白酶发酵工艺  

Optimization of the fermentation process for protease production in bacillus subtilis by response surface methodology

作　　者：唐贤华[1] 张崇军[1] 周文[1,2] 隋明[1,2] 舒学香[1] Tang Xianhua;Zhang Chongjun;Zhou Wen;Sui Ming;Shu Xuexiang(Sichuan Technology & Business College ,Dujiangyan 611830;College of Light Industry, Textile & Food Engineering,Sichuan University,Chengdu 610065)

机构地区：[1]四川工商职业技术学院,都江堰611830 [2]四川大学轻纺与食品学院,成都610065

出　　处：《粮食与食品工业》2019年第4期29-35,共7页Cereal & Food Industry

摘　　要：本研究利用单因素试验和响应面法对WLYQ-1耐性益生芽孢杆菌产蛋白酶的发酵条件进行了优化。分别考察了培养温度、接种量、发酵时间和初始pH值这四个因素对菌种发酵的影响。结果表明:WLYQ-1的最佳培养条件为发酵温度40℃,接种量3%,初始pH值为7.5,发酵时间为46h,在此条件下,蛋白酶活力为87.56U/mL。The Single Factor Test and Response Surface Methodology was applied to optimize the fermentation conditions of protease production in Bacillus subtilis WLYQ-1.The effects of culture temperature, inoculation amount, fermentation time and initial pH value on strain fermentation were investigated. The results showed that the fermentation temperature was 40 ℃, the inoculation amount was 3%, the initial pH value was 7.5, and the fermentation time was 46 h . Protease activity was 87.56 U/mL.

关 键 词：蛋白酶 响应面法 发酵条件 优化 

分 类 号：TS201[轻工技术与工程—食品科学]