中国果菜2025，Vol.45Issue(5)：43-47,53,6.DOI:10.19590/j.cnki.1008-1038.2025.05.007
浏阳豆豉源黄曲霉生产中性蛋白酶的工艺优化
Optimization of Neutral Protease Production from Aspergillus flavus Isolated from Liuyang Douchi
摘要
Abstract
Non-aflatoxigenic Aspergillus flavus is a common fermentation microorganism in traditional fermented foods.In present study,single-factor experiments and response surface methodology(RSM)were employed to optimize the conditions for neutral protease production by non-aflatoxigenic A.flavus isolated from Liuyang Douchi.The results indicated that the amount of soybean meal added,the ratio of liquid to solid,and the inoculation volume exerted significant influence on the enzyme activity of neutral protease produced by A.flavus.The optimal fermentation conditions for neutral protease production by A.flavus CGMCC 40650 were a soybean meal addition of 30%,a liquid-to-solid ratio of 1.0∶1(mL/g),an inoculation volume of 1.5%,a fermentation duration of 5 d,and a fermentation temperature of 28℃.Under these conditions,the neutral protease activity attained a level of(4 306.53±180.29)U/g,representing a 1.47 fold increase compared to the pre-optimization level.关键词
非产毒黄曲霉/中性蛋白酶/响应面法/浏阳豆豉Key words
Non-aflatoxigenic Aspergillus flavus/neutral protease/response surface methodology/Liuyang Douchi分类
轻工业引用本文复制引用
刘倩倩,覃业优,胡嘉亮,刘洋,李跑,蒋立文..浏阳豆豉源黄曲霉生产中性蛋白酶的工艺优化[J].中国果菜,2025,45(5):43-47,53,6.基金项目
湖南省自然科学基金面上项目(2023JJ30289) （2023JJ30289）
湖南省教育厅科学研究项目-重点项目(22A0156) （22A0156）
长沙市自然科学基金(kq2208074) （kq2208074）
