CAJ | 학술논문

在摇瓶发酵条件下，对枯草芽孢杆菌产中性蛋白酶条件进行优化。在单因素的基础上，通过Plackett-Burman实验和最徒爬坡实验确定出响应面实验设计的中心点：豆粕粉66 g／L，麦芽糖16 g／L及磷酸二氢钾8．5 g／L。通过响应面实验设计，得到最佳发酵条件为：豆粕粉67．13 g／L，麦芽糖16．17 g／L，磷酸二氢钾8．52 g／L，吐温-803 mL／L，海藻糖3 g／L，pH 7．5，接种量4％，温度37℃。在该发酵条件下发酵72 h，中性蛋白酶酶活由原来的454．2 U／mL提高到993．1 U／mL。
재요병발효조건하，대고초아포간균산중성단백매조건진행우화。재단인소적기출상，통과Plackett-Burman실험화최도파파실험학정출향응면실험설계적중심점：두박분66 g／L，맥아당16 g／L급린산이경갑8．5 g／L。통과향응면실험설계，득도최가발효조건위：두박분67．13 g／L，맥아당16．17 g／L，린산이경갑8．52 g／L，토온-803 mL／L，해조당3 g／L，pH 7．5，접충량4％，온도37℃。재해발효조건하발효72 h，중성단백매매활유원래적454．2 U／mL제고도993．1 U／mL。
By shake flask fermentation,the fermentation conditions for neutral protease produced by Bacillus subtilis ZC1 are optimized.According to single factor experiment,the center point of experimentaldesign of response surface is as follows:soybean meal of 66 g/L,malt sugar of 16 g/L and KH2PO4 of 8.5 g/L by the results of Plackett-Burman and the steepest ascent path design.On the basis of the results of response surface experimental design,the optimal fermentation conditions are as follows:soybean meal of 67.13 g/L,malt sugar of 16.17 g/L,KH2PO4 of 8.52 g/L,Twain-80 of 3 mL/L,trehalose of 3 g/L,pH of 7.5,inoculum size of 4%,cultural temperature of 37 ℃.The activity of neutral protease is increased from 454.2 U/mL to 993.1 U/mL at the optimal fermentation conditions for 72 h of fermentation.