Optimization of Fermentation Production Conditions of Protease by Bacillus subtilis with Response Surface Methodology

Abstract

Abstract: On the basis of single-factor test,response surface methodology was used to analyze the main factors affecting fermentation production of protease by Bacillus subtilis. Results showed that the optimal fermentation conditions are as follows:40 ℃,pH 8.04 and inoculation amount 8.3%,Under these conditions,the produced protease activity is up to 247.8 U/ml after fermentation for 56 hours. The protease activity is higher 8.54% than the highest one obtained in the single-factor test,which is only 228.3 U/ml.

Key words: Bacillus subtilis, protease, response surface methodology

ZHANG Zhi, ZHU Hong-Liang, NIU Hong-Yu, LUO Huan-Hua. Optimization of Fermentation Production Conditions of Protease by Bacillus subtilis with Response Surface Methodology[J]. FOOD SCIENCE, 2008, 29(12): 400-404.

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Optimization of Fermentation Production Conditions of Protease by Bacillus subtilis with Response Surface Methodology

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