以浒苔为碳源的地衣芽孢杆菌发酵产蛋白酶条件优化

doi:10.7506/spkx1002-6630-201607022

食品科学

以浒苔为碳源的地衣芽孢杆菌发酵产蛋白酶条件优化

王颖1，高翔2，周君1，张春丹1，李晔1，王祖忠1，袁贝1，戴娟1，钱琴莲1，苏秀榕1,*

1.宁波大学海洋学院，浙江宁波 315211；2.浙江省乔司监狱，浙江杭州 310019

出版日期:2016-04-15 发布日期:2016-04-13

Optimization of Fermentation Conditions for Protease Production by Bacillus licheniformis with Enteromorpha prolifera as Carbon Source

WANG Ying1, GAO Xiang2, ZHOU Jun1, ZHANG Chundan1, LI Ye1, WANG Zuzhong1, YUAN Bei1, DAI Juan1, QIAN Qinlian1, SU Xiurong1,*

1. School of Marine Sciences, Ningbo University, Ningbo 315211, China; 2. Qiaosi Prison in Zhejiang, Hangzhou 310019, China

Online:2016-04-15 Published:2016-04-13

摘要/Abstract

摘要：

为了优化地衣芽孢杆菌（Bacillus licheniformis）以浒苔（Enteromorpha prolifera）为碳源进行发酵产蛋白酶的能力，以蛋白酶比活力为指标，通过单因素试验探讨不同因素对产酶效率的影响，在此基础上运用Plackett-Burman设计筛选出了3 个显著因素：培养基初始pH值、浒苔添加量和NaH2PO4添加量。采用响应面法对这3 个显著因素进行优化，得到最佳产酶条件为培养基初始pH 6.66、浒苔添加量4.65%、NaH2PO4添加量0.027 4%，此条件下蛋白酶比活力预测值为66 354.70 U/g pro，3 次实验验证值为66 966.37 U/g pro。验证值与基础发酵条件下的最大蛋白酶比活力18 206.16 U/g pro相比，提高了2.68 倍。

关键词: 地衣芽孢杆菌, 浒苔, 发酵条件, 蛋白酶, Plackett-Burman设计

Abstract:

This work reports on the selection and optimization of culture conditions and medium components as well as their
levels for improved production of protease by Bacillus licheniformis with Enteromorpha prolifera as a carbon source by the
combined use of single factor method, Plackett-Burman design and response surface methodology (RSM). Initial medium
pH, Enteromorpha prolifera concentration and NaH2PO4 concentration were identified as the most significant factors that
influence protease production. The levels of the three factors were optimized using RSM to be 6.66, 4.65% and 0.027 4%,
respectively. Under the optimized conditions, the predicted values of protease activity was 66 354.70 U/g protein and an
average value of 66 966.37 U/g protein was obtained from three replicate experiments, which was 3.68 times higher than that
before optimization.

Key words: Bacillus licheniformis, Enteromorpha prolifera, fermentation conditions, protease, Plackett-Burman design

中图分类号:

Q939.9

王颖，高翔，周君，张春丹，李晔，王祖忠，袁贝，戴娟，钱琴莲，苏秀榕. 以浒苔为碳源的地衣芽孢杆菌发酵产蛋白酶条件优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201607022.

WANG Ying, GAO Xiang, ZHOU Jun, ZHANG Chundan, LI Ye, WANG Zuzhong, YUAN Bei, DAI Juan, QIAN Qinlian, SU Xiurong. Optimization of Fermentation Conditions for Protease Production by Bacillus licheniformis with Enteromorpha prolifera as Carbon Source[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201607022.

[1]	周晶，袁丽，高瑞昌. 产低温蛋白酶动性球菌的筛选及其在低盐鱼露发酵中的应用[J]. 食品科学, 2021, 42(8): 122-128.
[2]	吴博华，蒋雪薇，张金玉，阮志强，梁胜男，陈永发，周尚庭. 促酱醪发酵芽孢杆菌的筛选及应用[J]. 食品科学, 2021, 42(6): 134-141.
[3]	李明奇，贺稚非，李少博，李冉冉，瞿丞，李洪军. 氯化钙-无花果蛋白酶-猕猴桃蛋白酶体系对兔肉肌原纤维蛋白结构的协同作用[J]. 食品科学, 2021, 42(4): 8-14.
[4]	陈茏，杨俊，马毛毛，吴莎莎，余平，曾哲灵. 产蛋白酶菌株的筛选及以菜籽粕为氮源的产酶条件优化[J]. 食品科学, 2021, 42(4): 115-121.
[5]	徐永霞，曲诗瑶，李涛，赵洪雷，冯媛，李学鹏，季广仁，励建荣. 不同蛋白酶对蓝蛤酶解液风味特性的影响[J]. 食品科学, 2021, 42(4): 190-196.
[6]	王祖文，沈以红，黄先智，丁晓雯. 桑叶生物碱对肝纤维化小鼠的改善作用及机制[J]. 食品科学, 2021, 42(3): 173-178.
[7]	高兆建，王秋芬，丁飞鸿，许祥，赵宜峰，焦魏，陈腾. 广谱拮抗菌株的筛选诱变及抗菌物质分离鉴定[J]. 食品科学, 2021, 42(2): 143-150.
[8]	程娇，孙敬，梁肖娜，钱冠林，岳喜庆，郑艳. 蛋白酶处理对脱脂乳感官品质及游离氨基酸的影响[J]. 食品科学, 2021, 42(16): 14-22.
[9]	李晨，高柳芳，崔晓东，韩宇航，朱丹旭，李娇. 草鱼胰蛋白酶的亲和纯化及酶学性质[J]. 食品科学, 2021, 42(10): 178-183.
[10]	李文亚，刘洋，李宁，郑晓卫，桑亚新，孙纪录. 蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响[J]. 食品科学, 2021, 42(10): 184-192.
[11]	石嘉怿，张太，梁富强. 体外模拟消化对大米谷蛋白结构及水解产物生物活性的影响[J]. 食品科学, 2021, 42(1): 59-66.
[12]	费烨，王雍，龚仕英，田艳，王筑婷，雷霆雯，张礼林，汪希兰，李红梅. 苦荞清蛋白酶解物对高糖诱导的HepG2细胞胰岛素抵抗的保护作用[J]. 食品科学, 2021, 42(1): 222-227.
[13]	张文敏，张健，周浩纯，赵迪，李赫，刘新旗，肖林. 亚麻籽粕制备小分子抗氧化活性肽[J]. 食品科学, 2020, 41(8): 36-44.
[14]	焦雯姝，关嘉琦，史佳鹭，李柏良，陆婧婧，闫芬芬，李娜，占萌，霍贵成. 响应面法优化乳酸乳球菌KLDS4.0325产叶酸的培养基成分及发酵条件[J]. 食品科学, 2020, 41(6): 123-130.
[15]	于殿宇，陈书曼，王彤，李丹，张雪，吴楠，唐洪琳，秦兰霞，姚凯. 复合膜固定化酶提高米糠稳定性[J]. 食品科学, 2020, 41(6): 139-145.

以浒苔为碳源的地衣芽孢杆菌发酵产蛋白酶条件优化

Optimization of Fermentation Conditions for Protease Production by Bacillus licheniformis with Enteromorpha prolifera as Carbon Source

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价