[1]郭艳霞,贾丽艳.响应面法优化贝莱斯芽孢杆菌YB19产中性蛋白酶发酵条件[J].中国调味品,2021,46(4):16-20.
　Optimization of fermentation conditions of neutral protease-producing Bacillus velezensis by response surface methodology[J].CHINA CONDIMENT,2021,46(4):16-20.
点击复制

响应面法优化贝莱斯芽孢杆菌YB19产中性蛋白酶发酵条件()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
16-20
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Optimization of fermentation conditions of neutral protease-producing Bacillus velezensis by response surface methodology
作者:
郭艳霞; 贾丽艳
文献标志码:
A
摘要:
为了提高贝莱斯芽孢杆菌（Bacillus velezensis）YB19产中性蛋白酶的活力，在单因素试验的基础上，运用响应面法对该菌株产中性蛋白酶活力的发酵条件进行优化，以达到提高该菌株产中性蛋白酶活力的目的。试验结果表明，最适发酵条件为发酵时间28 h、发酵温度32 ℃、接 种 量3.4 %、水 分 含 量18 mL、豆粕粉含量20 %，在此条件下，该菌株产中性蛋白酶活力达到370.03 U/g。
Abstract:
In order to improve the activity Bacillus velezensis YB19 producing neutral protease,on the basis of single factor experiments, the fermentation conditions of neutral pro-tease-producing Bacillus velezensis were optimized by response surface methodology in this experiment. The results showed that the optimum compo-nents of fermentation medium were fermentation time 28h，fermentation temperature 32℃，moisture content mL，inoculum 3.% and soybean meal content 20%. Under the conditions, the neutral protease activity was up to 370.03 U/g.
更新日期/Last Update: 2021-04-09