摘要
为了促进氨肽酶的生产与应用,开展了从豆豉中筛选氨肽酶产生菌的研究。经平板筛选与摇瓶发酵筛选,获得一株氨肽酶产生菌YBPE-4,该菌株被鉴定为枯草芽孢杆菌(Bacillus subtilis)。通过发酵试验,确定菌株YBPE-4产氨肽酶的最佳碳源、氮源分别是玉米淀粉、酵母粉,确定产酶的最佳培养温度为37℃、初始pH值为7.5、转速为200 r/min、培养时间为84 h。在最佳的条件下,发酵液的氨肽酶活力为6164 U/m L。
In order to promote the production and application of aminopeptidase, aminopeptidase-producing strains were screened from Douchi. By Petri dishes and shake flask fermentation screening, an aminopeptidase-producing strain YBPE-4 was obtained and identified as Bacillus subtilis. Through fermentation experiments, the corn starch and yeast extract powder were determined as the optimal carbon source and nitrogen source for strain YBPE-4, respectively. The optimal culture temperature, initial pH, rotate speed and culture time for enzyme production were 37 %, 7.5, 200 r/min and 84 h, respectively. At the optimum conditions, the aminopeptidase activity of fermentation broth reached 6 164 U/ml.
出处
《中国酿造》
CAS
北大核心
2017年第2期98-101,共4页
China Brewing
基金
2013年度广东省高层次人才项目(粤财教2013[246]号)
2016年广东大学生科技创新培育专项资金(攀登计划专项资金
pgjh-2016B0561)
广东轻工职业技术学院创新强校工程专项资金项目(1A20201
2A21205
2A30305)
广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)
2013广东轻工职业技术学院科研启动(KJ201307)
关键词
亮氨酸氨肽酶
筛选
鉴定
发酵特性
leucine aminopeptidase
screen
identification
fermentation characteristics
