发酵条件对枯草芽孢杆菌发酵豆粕中的蛋白酶活力的影响

Effect of Fermentation Conditions on the Proteolytic Activity of a Bacillus subtilis Protease on Fermented Soybean Meal

以每克发酵豆粕中的蛋白酶活力和发酵豆粕的感官为指标,研究了枯草芽孢杆菌固态发酵豆粕的不同发酵条件对发酵豆粕中蛋白酶活力的影响。实验表明在30oC、发酵72h、料水比1:1(m/V)、pH7.0、接种量4%(V/m)条件下对豆粕进行枯草芽孢杆菌发酵,发酵豆粕中的蛋白酶活力最高,每克发酵豆粕的蛋白酶活力达到630U。

According to the sense evaluation and proteolytic activity of a Bacillus subtilis protease on 1g of fermented soybean meal （FSM）, the effect of fermentation conditions on the proteolytic activity of Bacillus Subtilis protease on FSM by solid-state fermentation was studied in this paper. The results showed that the highest proteolytic activity of the enzyme on fermented soybean meal were achieved （630 U per gram FSM） under the following optimal conditions： temperature 30 ℃, time 72 h, ratio of material to water 1：1 （m/V）, the initial pH 7.0, and inoculum amount 4% （V/m）, respectively.