β-Glucosidase Production under Optimized Fermentation Conditions of Genetically Engineered Bacterial Strain

doi:10.7506/spkx1002-6630-201011037

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 173-177.doi: 10.7506/spkx1002-6630-201011037

• Bioengineering • Previous Articles Next Articles

β-Glucosidase Production under Optimized Fermentation Conditions of Genetically Engineered Bacterial Strain

LIU Chang-jiang1，LIANG Shuang1，ZHENG Yan1，ZONG Xu-yan1，LI Chang-biao2

1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；
2. Committee of Rural Economy of Fushun, Fushun 113000, China

Received:2009-10-12 Revised:2010-01-07 Online:2010-06-01 Published:2010-12-29
Contact: LIANG Shuang E-mail:liangdeshuang@163.com

Abstract

Abstract:

The fermentation conditions of genetically engineered bacterial strain for β-glucosidase production were optimized using one-factor-at-a-time method and response surface analysis based on central composite design. The optimal procedure for β-glucosidase production was based on 8 h fermentation under the conditions of pH 6.6, 37.9 ℃, 10% inoculation amount, 200 r/min rotation speed followed by 10 h of induction with the addition of 0.5 mmol/L IPTG, which made the enzyme activity and of β-glucosidase reach up to 147.8 U/mL, respectively.

Key words: &beta, -glucosidase, genetically engineered bacterial strain, fermentation process

CLC Number:

Q784

LIU Chang-jiang1，LIANG Shuang1，ZHENG Yan1，ZONG Xu-yan1，LI Chang-biao2. β-Glucosidase Production under Optimized Fermentation Conditions of Genetically Engineered Bacterial Strain[J]. FOOD SCIENCE, 2010, 31(11): 173-177 https://doi.org/10.7506/spkx1002-6630-201011037

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β-Glucosidase Production under Optimized Fermentation Conditions of Genetically Engineered Bacterial Strain

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