文档介绍：响应面法优化解淀粉芽孢杆菌发酵产凝乳酶的工艺条件
李建涛收稿日期:2011-11-13
基金资助:国家科技部“863”计划(2011AA100903); “十一五”科技支撑计划(2009BADB9B06); 北京市科技计划(D101**********)
作者简介:李建涛(1986-),女,硕士,研究方向为食品发酵工程
通讯作者:陈历俊
,2,陈历俊2,姜铁民2
(,大连116034;,北京100085)
摘要:首先通过单因素实验分析了不同碳源、氮源、金属盐、磷源对解淀粉芽孢杆菌产凝乳酶的影响,然后在此基础上采用Box-Behnken设计对葡萄糖、酵母粉和CaCO3 三因素的最优组合进行了定量研究,建立并分析了各因素与凝乳酶活力关系的数学模型。结果表明,解淀粉芽孢杆菌产凝乳酶的最佳工艺条件:%,%,%,%(均为质量分数),在此最佳培养基条件下,,,。
关键词:解淀粉芽孢杆菌;凝乳酶;响应面法;优化
Response surface methodology in optimization of milk-clotting enzyme fermentation conditions by Bacillus amyloliquefaciens
LI Jian-tao1,2,CHEN Li-jun2,JIANG Tie-min2
(1. Dalian Polytechnic University, Dalian 116034,China;
2. Beijing Sanyuan Foods Co. Ltd., Beijing 100085,China)
Abstract: Firstly, four main factors, including different carbon sourcesnitrogen source, metal salt and P sources were analyzed by using single factor analysis method. Then, the influences of glucose, yeast extract powder and CaCO3 were studied according to the Box-Behnken design. One mathematical model was established by response surface methodology (RSM) to describe the relationships between the studied factors and milk-clotting activity(MCA). Based on the canonical, The result showed that the suitable fermentation conditions for
milk-clotting enzyme production by Bacillus amyloliquefaciens was glucose %, yeast extract powder % and CaCO3 %. Under above conditions, the MCA can reached , which was folds higher than that before optimization, and it was confirmed that the predicted and actual value of the MCA were identical.
Key words: bacillus amyloliquefaciens; milk-clotting enzyme; responsesurface methodology;optimization
0 引言
凝乳酶是奶酪生产过程中使牛奶凝固的关键性酶,被广泛用于乳酪业。微生物凝乳酶是目前最有前途的发展方向[1],近几年芽孢杆菌凝乳酶的文献报道较多,主要有枯草芽孢杆菌[2]、解淀粉芽孢杆菌[3]、蜡样芽孢杆菌[4]和地衣芽孢杆菌[5],而高蛋白水解能力是细菌来源的凝乳酶成为商品凝乳酶的主要障碍,细菌体积小、生长周期短、成本低、发酵产物易于提取分离[6],因此筛选凝乳酶活力高,蛋白水解活力低的细菌作为小牛凝乳酶的