食品工业科技Issue(13)：130-135,146,7.DOI:10.13386/j.issn1002-0306.2017.13.024
解淀粉芽孢杆菌HRH317抗菌蛋白发酵条件优化及其稳定性研究
Optimization and stabilization of antifungal protein from Bacillus amyloliquefaciens strain HRH317
摘要
Abstract
This paper is concerned with the antifungal protein extraction from the strains Bacillus amyloliquefaciens HRH317.The inhibitive circle diameter as evaluating indicator,the fermentation condition were optimized by single factor experiments and response surface methodology(RSM).The results showed the optimized extraction parameters were that the initial pH value of nutrient broth medium (NB) was 7,inoculation volume of 4％,37 ℃,and the shaker rotation speed 200 r/min.The inhibitive circle diameter was up to 21.85 mm.The results indicated that the antifungal protein was proved to have strong inhibition effect.The antifungai protein was tested to have strong tolerant to proteinase K,which could be steady with 40～80 ℃ and pH2～11.关键词
解淀粉芽孢杆菌/抗菌蛋白/响应面法/稳定性Key words
Bacillus amyloliquefaciens/antifungal protein/response surface methodology/stability分类
轻工纺织引用本文复制引用
秦楠,缪文玉,李鑫,郝林..解淀粉芽孢杆菌HRH317抗菌蛋白发酵条件优化及其稳定性研究[J].食品工业科技,2017,(13):130-135,146,7.基金项目
山西省卫计委科研项目(201601115) （201601115）
山西中医学院博士科研启动基金资助 （）
国家科技支撑计划(2012BAD38B07). （2012BAD38B07）
