食品工业科技2012，Vol.33Issue(13)：146-150,5.
响应面法优化红曲米中凝乳酶高产菌株的发酵条件
Optimization of the fermentation conditions of high chymosin-producing strain from red kojic rice with response surface methodology
于振 1李建科 1马倩倩 1李梦颖 1张雅丽 1乔彩云1
作者信息
- 1. 陕西师范大学食品工程与营养科学学院,陕西西安710062
- 折叠
摘要
Abstract
The chymosin-producing medium and fermentation conditions of M5 reproduction strain from red kojic ric was optimized. First,the single factor test showed that the suitable nitrogen source was （NH4）2SO4 and casein, inorganic salt was FeSO4 and KH2PO4,inoculums was 1% ,culture temperature was 30℃ ,incubation time was 5d,fermentation medium initial pH was 6.0. The main factors effected chymosin activity was （NH4）2SO4 incubation time and culture temperature by Plackett-Burman method and the optimum conditions of the main factors were determined by means of response surface analysis. The highest yield of milk-clotting enzyme was achieved by using （NH4） 2SO4 （0.53%）, FeSO4 （0.05%o）, KH2PO4 （0.05%）, casein （0.5%）, glucose （ 2% ）, inoculums （ 1% ）. Fermentation conditions were： culture temperature 31.3℃, speed 180r/min, incubation time 113h, pH6.0. Results based on the response surface were obvious. Chymosin activity increased from 45.34SU/mL to 190.68SU/mL.关键词
M5传代菌株/液态发酵/凝乳酶/响应曲面法/优化Key words
M5 reproduction strain liquid fermentation/chymosin response surface methodology/optimization分类
轻工纺织引用本文复制引用
于振,李建科,马倩倩,李梦颖,张雅丽,乔彩云..响应面法优化红曲米中凝乳酶高产菌株的发酵条件[J].食品工业科技,2012,33(13):146-150,5.
