Optimization of Factors Affecting Microbial Production of β-Carotene Degradating Enzymes

doi:10.7506/spkx1002-6630-201313034

FOOD SCIENCE

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Optimization of Factors Affecting Microbial Production of β-Carotene Degradating Enzymes

WANG Shu-lin1，ZHU Ming-ming2，LI Jing3，ZUO Wei-ping1

1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China；
2. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；
3. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

Online:2013-07-15 Published:2013-06-28
Contact: WANG Shu-lin

Abstract

Abstract:

Response surface methodology (RSM) was employed to optimize medium components and culture conditions
for the production of enzymes capable of β-carotene degradation. A response surface equation was developed indicating the
effects of the main variables identified by one-factor-at-a-time design on the β-carotene degradation activity of crude enzyme
solution. Results showed that the highest β-carotene dagradation activity of 750.72 U/L was achieved under the conditions:
36 h of culture at 36 ℃ with an inoculum concentration of 7% in a liquid nutrient medium containing sucrose 30 g/L and
yeast extract powder 4 g/L at pH 7.

Key words: microbial &beta, -carotene degradation；response surface methodology (RSM)；optimization

CLC Number:

TS201.3

WANG Shu-lin1，ZHU Ming-ming2，LI Jing3，ZUO Wei-ping1. Optimization of Factors Affecting Microbial Production of β-Carotene Degradating Enzymes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313034.

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Optimization of Factors Affecting Microbial Production of β-Carotene Degradating Enzymes

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