摘要
以豆瓣酱中分离的米曲霉M1为出发菌株,研究了该米曲霉产蛋白酶的分布及最佳培养温度、时间、pH值等,优化了米曲霉最佳培养基的组成。结果表明,米曲霉产中性蛋白酶的能力最强。产中性蛋白酶适宜的培养条件为:麸皮∶水=1∶1(w/w),最佳培养温度为30℃,培养时间为72h。培养基的组成为:酵母粉添加量2.0%,蛋白胨添加量0.2%,硝酸钾添加量0.1%,麦芽糖添加量0.1%,葡萄糖添加量0.1%,硫酸铵添加量2.0%。在此条件下培养,最高酶活达到12113.85U/g干基,比优化前提高22.98%。
Using Aspergillus oryzae strain isolated and purified from bean sauce as start strain, distribution ofprotease and the optimum conditions for the neutrase production were studied. The results indicated that the productivity of neutrase was the highest. The optimal inoculation conditions were obtained as follows： the ratio of wheat bran to water 1：1 （w/w）, incubation temperature 30℃ and incubation time 72h. The optimal medium formula was obtained as follows： yeast extract 2.0%, peptone 0.20%, KNO3 0.1%, maltose 0.1%, glucose 0.1% and （NIL）2SO4 2.0%. Under this optimal con- ditions, the activity of neutrase reached 12113.85U/g, which was increased by 22.98% than that of before optimization.
出处
《中国酿造》
CAS
北大核心
2011年第11期103-107,共5页
China Brewing
基金
科技人员服务企业行动项目(No.2009GJD20045)
关键词
米曲霉
中性蛋白酶
优化
Aspergillus oryzae
neutrase
optimization
