中国食品添加剂Issue(1)：55-59,5.
解淀粉芽孢杆菌产凝乳酶发酵条件的优化
Optimizing the fermentation conditions formilk-clotting enzyme production by Bacillus amyloliquefaciens
摘要
Abstract
In order to improve the yield of milk -clotting enzyme activity (MCA) produced by Bacillus amyloliquefa-ciens, single factor and orthogonal test were applied to determine the optimum fermentation conditions. Culture temperature, vibration speed, initial pH and culture time were tested. The results showed that the main influence factor on MCA is vibration speed, then culture time and culture temperature. The optimum fermentation conditions were as follows; fermentation medium 30mL in a l00mL Erlenmeyer flask, inoculums size 3% , culture temperature 39°C, culture time 14h, initial pH of fermentation medium 6. 0 and vibration speed 120r/min. Under the above optimal conditions , the MCA was 923. 1 Su/mL.关键词
解淀粉芽孢杆菌/凝乳酶/正交试验/优化Key words
Bacillus amyloliquefaciens/ milk-clotting enzyme/ orthogonal test/ optimization分类
轻工纺织引用本文复制引用
李建涛,陈历俊,姜铁民..解淀粉芽孢杆菌产凝乳酶发酵条件的优化[J].中国食品添加剂,2012,(1):55-59,5.基金项目
国家科技部"863"计划(2011AA100903) （2011AA100903）
"十一五"科技支撑计划(2009BADB9B06) （2009BADB9B06）
北京市科技计划(D10110504600000). （D10110504600000）
