产蛋白酶的中度嗜盐菌Salinivibrio sp.MK070917的选育及产酶条件优化  

Breeding and Optimization of Enzyme Production Conditions for Proteaseproducing Moderate Halophilic Bacteria Salinivibrio sp.MK070917

作　　者：耿静[1] 韩秋霞[1] 高文静 肖丽娇 GENG Jing;HAN Qiu-xia;GAO Wen-jing;XIAO Li-jiao(College of Chemical and Environmental Engineering,Shandong University of Science and Technology,Qingdao 266590,China)

机构地区：[1]山东科技大学化学与环境工程学院

出　　处：《中国调味品》2019年第8期49-55,共7页China Condiment

基　　金：山东省自然科学基金(ZR2014EMM005)

摘　　要：中度嗜盐菌Salinivibrio sp.MK070917,筛选自盐浓度为21%的海盐水,可产胞外蛋白酶。以Gibbons培养基为基底,采用单因素试验和最陡爬坡试验相结合的方法对影响嗜盐菌产蛋白酶的重要培养基成分和工艺条件进行筛选,确定主要影响因子及其取值范围。并在此基础上通过Design-Expert软件对主要影响因子进行四因素三水平响应面试验设计,以蛋白酶酶活为响应值优化菌株产酶的培养条件,并验证响应面预测值与实测值的一致性。结果表明:碳源为糊精,含量为0.66%,氮源为蛋白胨,含量为1.11%,KCl含量为1.16‰,柠檬酸钠含量为2.10‰。经响应面预测的最高产酶量为30.192 U,验证试验结果产酶量为30.18 U,与理论值相比差异为0.5%。The moderate halophilic bacteria Salinivibrio sp.MK070915 is screened from seawater with salt concentration of 21%to produce extracellular protease.Based on Gibbons medium,the combination of single factor experiment and the steepest climbing experiment is used to screen the important medium components and process conditions that affect protease-producing halophilic bacteria,and the main influencing factors and their range of values are determined.On this basis,the main influencing factors are analyzed with Design-Expert software by four factor-three level response surface test design.The protease enzyme activity is used as the response value to optimize the culture conditions of enzyme production,and the response surface predicted value is consistent with the measured value.The results show that the carbon source is dextrin,the content is 0.66%,the nitrogen source is peptone,the content is 1.11%,KCl content is 1.16‰,sodium citrate is 2.10‰,the predicted maximum enzyme yield is 30.192 U,the verification experimental result is 30.18 U,the difference with the theoretical value is 0.5%.

关 键 词：嗜盐蛋白酶 单因素试验 响应面法 最陡爬试试验 影响因子 

分 类 号：TS201.3[轻工技术与工程—食品科学]