Study on Optimization of Fermentation Process Conditons of Lactobacillus helveticus Proteinase with High Activity

Abstract

Abstract: The fermentation of Lactobacillus helveticus TS6024 was studied by orthogonal test in this paper.The purpose was to enhance the proteinase activity of Lactobacillus helveticus TS6024.The results showed that optimized fermentative condition,and the optimal culture temperature,the optimal initial pH,the quantity of inoculation,the optimal culture time and the volumes of medium were determined as.35 ℃,6.5,2.0%,16 h,150 ml/250 ml respectively.The free amino acid content reached 794.794 ×10-5 mol/L and enzyme activity reached 39.740 U.

Key words: orthogonal test, Lactobacillus helveticus, enzyme activity, free amino acid content

ZHANG Ying, CHEN Qing-Sen. Study on Optimization of Fermentation Process Conditons of Lactobacillus helveticus Proteinase with High Activity[J]. FOOD SCIENCE, 2007, 28(9): 356-359 https://doi.org/

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Study on Optimization of Fermentation Process Conditons of Lactobacillus helveticus Proteinase with High Activity

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