Optimization of Solid-state Fermentation Condition for Chymosin Production by Rhizopus

doi:10.7506/spkx1002-6630-201009036

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 156-160.doi: 10.7506/spkx1002-6630-201009036

• Bioengineering • Previous Articles Next Articles

Optimization of Solid-state Fermentation Condition for Chymosin Production by Rhizopus

HAN Ling-ling1， PAN Dao-dong1,2,*

1. Branch Center of National Dairy Products Processing Technology Development, Nanjing Normal University, Nanjing 210097,
China；2. College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China

Received:2009-07-15 Revised:2010-01-16 Online:2010-05-01 Published:2010-12-29
Contact: PAN Dao-dong E-mail:daodongpan@163.com

Abstract

Abstract:

In this study, the solid-state fermentation conditions for producing chymosin with Rhizopus were optimized through single factor experiments and response surface methodology. The optimal fermentation conditions were media with solid-liquid ratio of 0.99:1 (m/V), bran-rice ratio of 0.96:1 (m/m), milk powder addition amount of 0.81% (m/m) and fermentation at 24 ℃ for 7 days. The activity of chymosin produced at this optimal condition reached up to 72.92 SU/mL.

Key words: Rhizopus, chymosin, response surface methodology

CLC Number:

TQ925

HAN Ling-ling1， PAN Dao-dong1,2,*. Optimization of Solid-state Fermentation Condition for Chymosin Production by Rhizopus[J]. FOOD SCIENCE, 2010, 31(9): 156-160 https://doi.org/10.7506/spkx1002-6630-201009036

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Optimization of Solid-state Fermentation Condition for Chymosin Production by Rhizopus

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