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STUDY OF TEMPERATURE-SHIFTING FERMENTATION OF CHITINASE BY PSEUDOMONAS SP.TUC13

Xuan Zhao

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Abstract

The effect of different cultivation temperatures, ranging from 25 ℃ to 41 ℃, on the cell growth and chitinase fermentation by Pseudomonas sp. TUC13 was investigated. Based on the results, a temperature-shifting fermentation mode for chitinase fermentation was presented and the optimum operating program was established by orthogonal experimental design. The optimal temperature-shifting program obtained is that culture is performed at 37 ℃ for 55 hours, then the temperature was shifted to 30 ℃, and kept up till the end of the fermentation process. By this method, the maximum chitinase activity in the broth was 1 737.1 U/mL, which is 16.6 % higher than that by single temperature(29 ℃)fermentation mode.

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What this paper is about

The effect of different cultivation temperatures, ranging from 25 ℃ to 41 ℃, on the cell growth and chitinase fermentation by Pseudomonas sp. TUC13 was investigated. Based on the results, a temperature-shifting fermentation mode for chitinase fermentation was presented and the optimum operating program was established by orthogonal experimental design. The optimal temperature-shifting program obtained is that culture is performed at 37 ℃ for 55 hours, then the temperature was shifted to 30 ℃, and kept up till the end of the fermentation process. By this method, the maximum chitinase activity in the broth was 1 737.1 U/mL, which is 16.6 % higher than that by single temperature(29 ℃)fermentation mode.

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Available abstract

The effect of different cultivation temperatures, ranging from 25 ℃ to 41 ℃, on the cell growth and chitinase fermentation by Pseudomonas sp. TUC13 was investigated. Based on the results, a temperature-shifting fermentation mode for chitinase fermentation was presented and the optimum operating program was established by orthogonal experimental design. The optimal temperature-shifting program obtained is that culture is performed at 37 ℃ for 55 hours, then the temperature was shifted to 30 ℃, and kept up till the end of the fermentation process. By this method, the maximum chitinase activity in the broth was 1 737.1 U/mL, which is 16.6 % higher than that by single temperature(29 ℃)fermentation mode.

Key concepts: Chitinase, Fermentation, Pseudomonas, Chemistry, Food science, Bacteria, Enzyme, Biology

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