使用枯草芽孢杆菌MF447840.1生产果胶酶的工艺参数优化
Optimization of Process Parameters for Production of Pectinase using Bacillus Subtilis MF447840.1.
作者信息
Mahto Ram Balak, Yadav Mukesh, Sasmal Soumya, Bhunia Biswnath
机构信息
Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, Ambala, India.
Division of Biotechnology, Netaji Subhas University of Technology, New Delhi-110078, India.
出版信息
Recent Pat Biotechnol. 2019;13(1):69-73. doi: 10.2174/1872208312666180917094428.
BACKGROUND
Pectinase enzyme has immense industrial prospects in the food and beverage industries.
OBJECTIVE
In our investigation, we find out the optimum process parameters suitable for better pectinase generation by Bacillus subtilis MF447840.1 using submerged fermentation.
METHOD
2% (OD600 nm = 0.2) of pure Bacillus subtilis MF447840.1 bacterial culture was inoculated in sterile product production media. The production media components used for this study were 1 g/l of pectin, 2 g/l of (NH4)2SO4, 1 g/l of NaCl, 0.25 g/l of K2HPO4, 0.25 g/l of KH2PO4 and 1 g/l of MgSO4 for pectinase generation. We reviewed all recent patents on pectinase production and utilization. The various process parameters were observed by changing one variable time method.
RESULTS
The optimum fermentation condition of different parameters was noticed to be 5% inoculums, 25% volume ratio, temperature (37°C), pH (7.4) and agitation rate (120 rpm) following 4 days incubation.
CONCLUSION
Maximum pectinase generation was noticed as 345 ± 12.35 U following 4 days incubation.
背景
果胶酶在食品和饮料行业具有巨大的工业前景。
目的
在我们的研究中，我们要找出适合枯草芽孢杆菌MF447840.1通过深层发酵产生更多果胶酶的最佳工艺参数。
方法
将2%（OD600 nm = 0.2）的纯枯草芽孢杆菌MF447840.1细菌培养物接种到无菌产品生产培养基中。本研究用于果胶酶产生的生产培养基成分包括1 g/l果胶、2 g/l硫酸铵、1 g/l氯化钠、0.25 g/l磷酸氢二钾、0.25 g/l磷酸二氢钾和1 g/l硫酸镁。我们查阅了所有近期关于果胶酶生产和利用的专利。通过改变一个变量时间法观察各种工艺参数。
结果
在培养4天后，不同参数的最佳发酵条件为接种量5%、体积比25%、温度（37°C）、pH（7.4）和搅拌速度（120 rpm）。
结论
培养4天后，观察到最大果胶酶产量为345±12.35 U。
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