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产蛋白酶苏云金芽孢杆菌的筛选及其在甲壳素制备中的应用

阚嘉 江宁 王鑫 王成 梁丽雅 盘赛昆 马艳弘

食品与发酵工业2025,Vol.51Issue(22):247-253,7.
食品与发酵工业2025,Vol.51Issue(22):247-253,7.DOI:10.13995/j.cnki.11-1802/ts.041686

产蛋白酶苏云金芽孢杆菌的筛选及其在甲壳素制备中的应用

Screening of protease-producing Bacillus thuringiensis and its application in chitin preparation

阚嘉 1江宁 1王鑫 2王成 3梁丽雅 2盘赛昆 4马艳弘3

作者信息

  • 1. 江苏海洋大学海洋食品与生物工程学院,江苏连云港,222005||江苏省农业科学院农产品加工研究所,江苏南京,210014
  • 2. 天津农学院食品科学与生物工程学院,天津,300384
  • 3. 江苏省农业科学院农产品加工研究所,江苏南京,210014
  • 4. 江苏海洋大学海洋食品与生物工程学院,江苏连云港,222005
  • 折叠

摘要

Abstract

To address the environmental impact of conventional chemical processes,this study developed a sustainable method for chitin extraction.A high protease-producing strain of Bacillus thuringiensis LX-W4 was isolated from naturally fermented crayfish shells and co-fermented with Enterococcus faecalis LX18-9.The fermentation conditions(including initial pH,temperature,crayfish shell addition and duration)were optimised,and the optimal parameters were determined to be pH 6.0,fermentation temperature 40℃,crayfish shell addition 6%and fermentation for 4 days.Under these conditions,the protease activity of LX-W4 was 86.02 U/mL and the deproteinisati-on rate reached 95.21%.Structural characterisation using scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FT-IR),and X-ray diffraction(XRD)confirmed that LX-W4 had an α-crystal structure with a deacetylation degree of 15%and a crys-tallinity index of 84.8%.The surface morphology was smooth,flat,and porous,with higher purity and structural integrity compared with chemically extracted chitin.Compared with the traditional chemical method,the microbial fermentation method better preserved the molec-ular structure of chitin and improved the purity of the product.This study establishes a novel fermentation process for chitin extraction from crayfish shells,which provides a viable method for the high-value utilisation and recycling of crayfish by-products.The results of the study highlight the potential of microbial fermentation as an environmentally friendly alternative method for chitin production.

关键词

小龙虾壳/蛋白酶/菌株筛选/发酵/甲壳素

Key words

crayfish shell/protease/strain screening/fermentation/chitin

引用本文复制引用

阚嘉,江宁,王鑫,王成,梁丽雅,盘赛昆,马艳弘..产蛋白酶苏云金芽孢杆菌的筛选及其在甲壳素制备中的应用[J].食品与发酵工业,2025,51(22):247-253,7.

基金项目

江苏省农业科技自主创新项目[SCX(23)3185] (23)

中国博士后科学基金项目(2023M741457) (2023M741457)

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