响应面法优化瑞士乳杆菌产蛋白酶培养条件
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摘要
为充分应用乳酸菌的产蛋白酶特性,本研究采用响应面分析法对瑞士乳杆菌产蛋白酶的培养条件进行优化。首先通过Plackett-Burman试验从7种因素中筛选发酵温度、发酵时间、起始pH为影响瑞士乳杆菌产蛋白酶的重要因素。进一步通过响应面分析得出最优产酶条件:发酵温度36℃、发酵时间16h、起始pH 6.65,瑞士乳杆菌的产蛋白酶活力为16.81U/mL和22.59U/mL,提高了34.4%,与预测结果接近,表明培养条件的优化有效,该发酵液为瑞士乳杆菌和所产蛋白酶的同步固定化研究提供了原料,也为瑞士乳杆菌产蛋白酶的应用研究奠定了基础。
In order to make full application of protease properties of lactic acid bacteria,optimize the culture conditions of Lactobacillus helveticus produced protease using response surface methodology.Firstly,screen seven factors by Plackett-Burman experiment.The fermentation temperature,fermentation time,initial pH are important factors affecting the yield of Lactobacillus helveticus produced protease.Use response surface methodology to obtain the optimum conditions for enzyme production:fermentation temperature of 36 ℃,fermentation time of 16 h,initial pH of 6.65,the protease activity produced by Lactobacillus helveticus is 16.81U/mL and 22.59U/mL,improved by 34.4%,and it is close to the forecasted results,indicating that the optimization of culture conditions is effective,the fermentation broth has provided materials for Lactobacillus helveticus and immobilized and simultaneous research of protease,it has also laid a foundation for the applicaticn of Lactobacillus helveticus produced protease production.
In order to make full application of protease properties of lactic acid bacteria,optimize the culture conditions of Lactobacillus helveticus produced protease using response surface methodology.Firstly,screen seven factors by Plackett-Burman experiment.The fermentation temperature,fermentation time,initial pH are important factors affecting the yield of Lactobacillus helveticus produced protease.Use response surface methodology to obtain the optimum conditions for enzyme production:fermentation temperature of 36 ℃,fermentation time of 16 h,initial pH of 6.65,the protease activity produced by Lactobacillus helveticus is 16.81U/mL and 22.59U/mL,improved by 34.4%,and it is close to the forecasted results,indicating that the optimization of culture conditions is effective,the fermentation broth has provided materials for Lactobacillus helveticus and immobilized and simultaneous research of protease,it has also laid a foundation for the applicaticn of Lactobacillus helveticus produced protease production.
引文
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[10]徐梦辰,丁轲,吕莹,等.山药蛋白酶解条件及其响应面法的优化[J].中国粮油学报,2015(12):27-32.
[11]张重阳,潘道东.瑞士乳杆菌产蛋白酶的培养和提取条件的研究[J].食品科学,2006,27(10):416-418.
[12]张莹,陈庆森.瑞士乳杆菌高活力蛋白酶发酵条件的优化[J].食品科学,2007,28(9):356-359.
[2]李敏,潘道东.嗜酸乳杆菌细胞壁蛋白酶的提取优化[J].食品科学,2011(23):260-265.
[3]Savijoki K,Ingmer H,Varmanen P.Proteolytic systems of lactic acid bacteria[J].Applied Microbiology and Biotechnology,2006,71(4):394-406.
[4]何国庆.食品酶学[M].北京:化学工业出版社,2006.
[5]任晓芬,潘道东,曾小群,等.嗜酸乳杆菌产胞壁蛋白酶的培养及发酵条件优化[J].中国食品学报,2014(14):146-153.
[6]欧宏宇,贾士儒.SAS软件在微生物培养条件优化中的应用[J].天津轻工业学院学报,2001,36(1):14-17.
[7]李爱芬,孙祖莉,陈敏,等.海产品中蛋白酶产生菌的选育及产酶条件研究[J].海洋科学,2003,27(9):41-43.
[8]张咚咚,安家彦,韩鹏军,等.传统发酵乳中高产蛋白酶乳酸菌的筛选及鉴定[J].食品科技,2013,38(8):5-8.
[9]张丹丹,郭宇星,周慧敏,等.瑞士乳杆菌的益生特性[J].食品与发酵工业,2014,40(5):32-36.
[10]徐梦辰,丁轲,吕莹,等.山药蛋白酶解条件及其响应面法的优化[J].中国粮油学报,2015(12):27-32.
[11]张重阳,潘道东.瑞士乳杆菌产蛋白酶的培养和提取条件的研究[J].食品科学,2006,27(10):416-418.
[12]张莹,陈庆森.瑞士乳杆菌高活力蛋白酶发酵条件的优化[J].食品科学,2007,28(9):356-359.