Optimizing the Fermentation Process for Milk-clotting Enzyme Production by Bacillus subtilis

doi:10.7506/spkx1002-6630-201103037

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 156-160.doi: 10.7506/spkx1002-6630-201103037

• Bioengineering • Previous Articles Next Articles

Optimizing the Fermentation Process for Milk-clotting Enzyme Production by Bacillus subtilis

DING Ming-liang，OUYANG An-ran，WANG Wang-fei，GU Zheng-hua，DING Zhong-yang，ZHANG Liang，SHI Gui-yang

Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University,Wuxi 214122, China

Received:2010-04-14 Revised:2011-01-05 Online:2011-02-15 Published:2011-01-13
Contact: Zhong-yang DING E-mail:bioding@163.com

Abstract

Abstract: In order to improve the yield of milk-clotting enzyme (MCE), response surface methodology (RSM) was used to optimize the fermentation process for the production of milk-clotting enzyme from Bacillus subtilis under liquid fermentation. The results showed that the optimal parameters for the fermenting process were as follows: glucose 16.2 g/L, 53.3 mL medium in a 500 mL Erlenmeyer flask, inoculums size 0.130%, fermenting time 120.43 h, and the predicted MCE yield was 1097.30 SU/mL. Under the optimal conditions the MCE activity was (1129.05 ± 74.55) SU/mL, indicating that the optimizing process is effective.

Key words: milk-clotting enzyme, Bacillus subtilis, submerged fermentation, response surface methodology, optimization

CLC Number:

Q814.4

DING Ming-liang，OUYANG An-ran，WANG Wang-fei，GU Zheng-hua，DING Zhong-yang，ZHANG Liang，SHI Gui-yang. Optimizing the Fermentation Process for Milk-clotting Enzyme Production by Bacillus subtilis[J]. FOOD SCIENCE, 2011, 32(3 ): 156-160.

[1]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[2]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[3]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[4]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[5]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[6]	PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin. Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles [J]. FOOD SCIENCE, 2021, 42(10): 38-44.
[7]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[8]	ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong. Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature [J]. FOOD SCIENCE, 2020, 41(9): 145-152.
[9]	ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,. Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy [J]. FOOD SCIENCE, 2020, 41(8): 152-158.
[10]	SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng. Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components [J]. FOOD SCIENCE, 2020, 41(8): 177-185.
[11]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[12]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[13]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[14]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[15]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.

Optimizing the Fermentation Process for Milk-clotting Enzyme Production by Bacillus subtilis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments