Optimization of Fermentation Conditions of a Novel Neutral Protease Produced by Bacillus cereus

被引：0

作者：

Yu P. ^{[1
]}

Wu Y. ^{[1
]}

Yang L. ^{[1
]}

He M. ^{[1
]}

Hu C. ^{[1
]}

Liu H. ^{[1
]}

Yi M. ^{[1
]}

机构：

[1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 01期

关键词：

Bacillus cereus; Fermentation condition; Novel neutral protease; Optimization; Plackett-Burman design; Response surface methodology;

D O I：

10.16429/j.1009-7848.2020.01.014

中图分类号：

学科分类号：

摘要：

Objective: To investigate the optimization of fermentation conditions of a novel neutral protease produced by Bacillus cereus. Methods: The Plackett- Burman design was firstly used to screen the key factors influencing the activity of the novel neutral protease produced by Bacillus cereus, and then their optimal levels were further determined through the Box-Behnken response surface experimental design. Results: The main factors affecting the activity of the novel neutral protease of Bacillus cereus were glucose, peptone and pH. The compositions of the optimized fermentation medium and culture conditions were: glucose 35 g/L, peptone 40.38 g/L, pH 7.15, sodium chloride 15 g/L, magnesium sulfate 1.5 g/L, Tween-80 10 g/L, loaded volume 50 mL/250 mL, cell age 12 h, and fermentation time 36 h. Under the above conditions, the activity of the novel neutral protease produced by Bacillus cereus was up to 696.51 U/mL, a 1.93-fold increase than that in the original conditions. Conclusion: The results provide a good basis for industrial production and application of the novel neutral protease. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：109 / 117

页数：8

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