Optimization of Lentinus edodes Fermentation for Protease Production by Response Surface Methodology

doi:10.7506/spkx1002-6630-201319047

Abstract

Abstract:

The fermentation of Lentinus edodes by Aspergillus oryzae was optimized by response surface
methodology for enhanced protease activity. The protease activity (Y) of fermented Lentinus edodes was
investigated with respect to three fermentation conditions including solid/liquid ratio (X₁), temperature (X₂)
and time (X₃), in the range of 1.0:0.6 to 1.0:1.8 (m/V), 26 to 36 ℃ and 40 to 60 h, respectively. As a result, a
response surface model was fitted using a Box-Behnken design as follows: Y = 1450.3 － 34.9X₁ ＋ 55.1X₂＋ 124.4X₃ －
142.5X₁² － 405.9X₂² － 95.0X₃² － 324.8X₁X₂＋ 47.3X₁X₃ － 67.5X₂X₃, with R2 of 0.9593 and R²_Adj of 0.9070.
Analysis of variance showed that the model was significant while the lack of fit term was not significant. Therefore,
this model is useful to predict protease activity in the fermentation of Lentinus edodes by Aspergillus oryzae.

Key words: Lentinus edodes, fermentation, protease, response surface methodology

CLC Number:

TS264
Q815

Lü Xiao-teng1，SHA Shao1，LI Long-jie1，WANG Hua1，HUANG Xun-duan1，SUN Lei-lei2，LU Zhong-zhu2，ZHANG Bu-chang1,*. Optimization of Lentinus edodes Fermentation for Protease Production by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319047.

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Optimization of Lentinus edodes Fermentation for Protease Production by Response Surface Methodology

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