食品科学 ›› 2013, Vol. 34 ›› Issue (3): 179-183.

• 生物工程 • 上一篇    下一篇

一株纳豆芽孢杆菌的产酶条件优化

李妍1,王凤忠2,陈义伦1,周波1   

  1. 1. 山东农业大学食品科学与工程学院
    2. 中国农业科学院研究生院
  • 收稿日期:2011-11-29 修回日期:2013-01-11 出版日期:2013-02-15 发布日期:2017-12-29
  • 通讯作者: 周波 E-mail:zhoubo2798@163.com
  • 基金资助:

    国家科技基础条件平台微生物菌种资料整理整合项目;“十二五”国家科技支撑计划

Fermentation Condition Optimization of Nattokinase from Bacillus Subitilis Natto

  • Received:2011-11-29 Revised:2013-01-11 Online:2013-02-15 Published:2017-12-29

摘要:

从一株实验室保藏的产纳豆激酶细菌出发,首先对其液体发酵产酶的培养基和培养条件进行了优化,在此优化基础上,利用Plackett-Burman实验筛选出影响纳豆芽孢杆菌产酶的三个主要因素:胰蛋白胨、硫酸镁、发酵温度,利用Box-Behnken进行响应面试验设计,优化得到最优发酵条件:胰蛋白胨2.66%,乳糖1.0%,Na2HPO4 5.0g/L,NaH2PO4 1.0g/L,CaCl2 0.2g/L,MgSO4 1.35g/L,种龄12h,接种量2%,发酵温度33℃,发酵时间56h,装液量50mL/250mL。此发酵条件下发酵液的酶活力比优化前提高了232.33 IU/mL。

Abstract:

The culture medium as well as the fermentation conditions of nattokinase from Bacillus Subitilis Natto preserved in our laboratory was first optimized in this paper. Then three main factors related to the nattokinase yield, tryptone, magnesium sulfate and fermentation temperature, were obtained using Plackett-Burman experiments. Based on these, the Box-Behnken design was adopted and the response surface results were as follows: tryptone 2.66%, lactose 1.0%, Na2HPO4 5.0g /L, NaH2PO4 1.0g /L, CaCl2 0.2g/L, MgSO4 1.35g/L, bacteria age of inoculation 12h, inoculum size 2%, fermentation temperature 33℃, fermentation duration 56h, liquid volume 50mL/250mL. The optimization strategy enhanced the nattokinase activity 1.5 times than before.

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