瑞士乳杆菌高活力蛋白酶发酵条件的优化

Study on Optimization of Fermentation Process Conditons of Lactobacillus helveticus Proteinase with High Activity

本研究采用正交试验的方法对瑞士乳杆菌TS6024发酵乳清蛋白相关发酵条件进行优化,以达到瑞士乳杆菌分泌高水平蛋白酶能力的目的。实验结果表明,优化的发酵条件为:温度35℃、发酵初始pH6.5、接种量2.0%、静置发酵16h后,发酵液中生成游离氨基酸的水平达到994.170×10-5mol/L,分泌蛋白酶的活力达到62.136U。

The fermentation ofLactobacillus helveticus TS6024 was studied by orthogonal test in this paper. The purpose was to enhance the proteinase activity of Lactobacillus helveticus TS6024. The results showed that optimized fermentative condition, and the optimal culture temperature, the optimal initial pH, the quantity of inoculation, the optimal culture time and the volumes of medium were determined as. 35 ℃, 6.5, 2.0%, 16 h, 150 ml/250 ml respectively. The free amino acid content reached 794.794 × 10^-5 mol/L and enzyme activity reached 39.740 U.