纳豆芽孢杆菌发酵海参条件的响应面优化

Optimization of Fermentation Process of Sea Cucumber with Bacillus natto by Response Surface Methodology

为开发新型海参精深加工产品,以蛋白酶活性为指标,在单因素试验的基础上,采用响应面法对纳豆芽孢杆菌发酵海参的各个工艺条件进行优化。结果表明,纳豆菌发酵海参的最佳工艺条件为海参添加量35%,葡萄糖添加量7.5%,接种量4%,在该条件下测得蛋白酶活性为535.12 U/mL,与理论值522.56 U/mL相近。为新型海参精深加工产品的开发与应用提供科学依据。

In order to develop new deep-processing products of sea cucumber,the protease activity was used as the index,and on the basis of single factor,response surface methodology was used to optimize the fermentation conditions of sea cucumber by Bacteria natto.The results showed that the optimum fermentation conditions were as follows:35%sea cucumber,7.5%glucose and 4%inoculum.Under these conditions,the protease activity was 535.12 U/mL,which was close to the theoretical value of 522.56 U/mL.This study provided a scientific basis for the development and application of new type sea cucumber products.