Optimization of Fermentation Medium of Bacillus subtilis for Hydrolysis of Corn Gluten Meal

doi:10.7506/spkx1002-6630-200917045

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17): 195-199.doi: 10.7506/spkx1002-6630-200917045

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Optimization of Fermentation Medium of Bacillus subtilis for Hydrolysis of Corn Gluten Meal

WU Ze-zhu，CAO Long-kui

College of Food Science, Heilongjiang August First Land Reclamation University, Agri-Food Processing Development Centre of
Heilongjiang, Daqing 163319, China

Received:2008-10-17 Revised:2009-07-09 Online:2009-09-01 Published:2014-04-14
Contact: CAO Long-kui E-mail:longkuicao@yahoo.com.cn

Abstract

Abstract:

The single-factor method combined with a quadric regression orthogonal rotation design involving 32 experiments of five variables at five levels were applied to optimize medium compositions (i.e., carbon source, nitrogen source, inorganic salt, and surface-acting agent) of Bacillus subtilis k-1 for maximizing the degree of hydrolysis (DH) of corn gluten meal. The optimum medium compositions were determined as follows: glucose 1.9%, peptone 1.9%, sodium dodecyl sulfonate 0.12%, MgSO4 0.18% and MnSO4 0.32%. The optimized medium led to 11.84% DH, higher than 9.64% before optimization by 23%.

Key words: Bacillus subtilis, medium, hydrolysis, corn gluten meal

CLC Number:

TS201.3

WU Ze-zhu，CAO Long-kui. Optimization of Fermentation Medium of Bacillus subtilis for Hydrolysis of Corn Gluten Meal[J]. FOOD SCIENCE, 2009, 30(17): 195-199 https://doi.org/10.7506/spkx1002-6630-200917045

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Optimization of Fermentation Medium of Bacillus subtilis for Hydrolysis of Corn Gluten Meal

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