An Initial approach to protease fermented by shaking flask from different strain compatibility | 不同菌株配伍摇瓶发酵蛋白酶的初探
2009
Sun Xiaoming, Jiangxi Agricultural University, Nanchang(China), College of Animal Science and Technology | Song Deping, Jiangxi Agricultural University, Nanchang(China), College of Animal Science and Technology | Wang Ping, Jiangxi Agricultural University, Nanchang(China), College of Animal Science and Technology
Chino. 探索产蛋白酶不同芽孢杆菌产蛋白酶的协同作用以提高发酵产物的蛋白酶活性。采取酪素平板初筛的方法，从分离的芽孢杆菌中筛选出产蛋白酶活性较高的菌株，再通过菌株两两配伍发酵和三者配伍摇瓶发酵培养，采用Folin-酚法分别检测不同菌株配伍发酵产物的蛋白酶活性。酪素平板初筛结果表明，SH、TCP和B13株纳豆芽孢杆菌产蛋白酶活力高，SH和B1配伍发酵培养48h后，酶活力比单菌株发酵分别提高了37．69％和59．23％。菌株之间的科学配伍在摇瓶发酵中能显著提高蛋白酶的活性。[著者文摘]
Mostrar más [+] Menos [-]Inglés. In order to increase protease activity through synergetic fermentation with different Bacillus strains which produce protease. The Bacillus strains with high level of protease were screened from the strains isolated by the lab by using casein flat method, and the obtained strains were fermented separately, two -two mixed and three - mixed respectively, the protease activity of the ferments was assayed by Folin method, it showed that Bacillus natto SH, TCP and B1 have higher capability of protease. The protease activity of the products fermented with strain SH in combination with B1 was much higher compared to that fermented with strain SH or strain B1 separately,increasing by 37.69% and 59.23% respectively. Scientific compatibility of different strains can be used to increase protease activity significantly in shaking flask.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences
