现代食品科技2017，Vol.33Issue(12)：170-176,7.DOI:10.13982/j.mfst.1673-9078.2017.12.026
骆驼凝乳酶工程菌发酵培养基的优化
Optimization of Fermentation Medium for Genetically Engineered Strain with Camel Chymosin-producing capability
摘要
Abstract
Chymosin can specifically cleave the peptide bond between κ-casein Phe 105 and Met 106 in milk,cause milk-clotting and widely used in dairy products.Bovine chymosi has been deeply studied,but few research on camel chymosin were reported.According to the single-factor experiments design,Plackett-Burman design was used to evaluate the effects of 8 medium components on the production of chymosin to obtain a high-performance fermentation medium.The results showed that glucose,corn syrup,and urea concentrations had significant effects on the chymosin production.Box-Behnken experimental design was employed to optimize the three medium components furtherly.The optimal fermentation medium for antifungal substance production was composed of glucose 86.6 g/L,com syrup 56.9 g/L,yeast extract 4g/L,KH2PO4 3 g/L,urea 18 g/L,ZnSO43 g/L,(NH4)2SO4 1 g/L and MgCl20.3 g/L.Under the optimal conditions,the activity of chymosin could reach 431.25 SU/mL,which were 2.08 folds higher than the original medium (207.03 SU/mL).The chymosin activity reached 530 SU/mL after fermentation in an 1Lfermentation tank with exact medium components,being 1.22 folds higher than the chymosin activity obtained by shake flask fermentation.关键词
骆驼凝乳酶/培养/响应曲面法/培养基优化Key words
camel chymosin/cultivation/response surface methodology/medium optimization引用本文复制引用
刘开放,王敏,郑君,刘天天,惠丰立..骆驼凝乳酶工程菌发酵培养基的优化[J].现代食品科技,2017,33(12):170-176,7.基金项目
国家自然科学基金项目(31370073) （31370073）
河南省基础与前沿技术研究计划(102300410146) （102300410146）
南阳师范学院研究生创新基金项目(2017CX012) （2017CX012）
