Optimization of fermentation condition of bacterial strain producing extracellular elastase
Hongjun Li
Abstract
Hongjun Li
Abstract
Fermentation condition of O-bacterial strain was optimized.The research results were showed as follows:by means of studies on the optimization of fermentation conditions,B strain can produce more enzyme product under following conditions:the most suitable culture medium is 0.5% glucose,3% casein,1%yeast extract paste,0.2%K2HPO4,0.01% MgSO4·7H2O.Start culture medium is 20ml.Seed volume is 3%.Seed age is seed culture fluid of twelve hours.By analyzing bacterial metabolic curve,we concluded that the most enzyme activity produced by B strain in twenty-four hours is 23.3 U/mL.
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Fermentation condition of O-bacterial strain was optimized.The research results were showed as follows:by means of studies on the optimization of fermentation conditions,B strain can produce more enzyme product under following conditions:the most suitable culture medium is 0.5% glucose,3% casein,1%yeast extract paste,0.2%K2HPO4,0.01% MgSO4·7H2O.Start culture medium is 20ml.Seed volume is 3%.Seed age is seed culture fluid of twelve hours.By analyzing bacterial metabolic curve,we concluded that the most enzyme activity produced by B strain in twenty-four hours is 23.3 U/mL.
Key concepts: Fermentation, Strain (injury), Food science, Casein, Yeast extract, Enzyme, Extracellular, Chemistry