通过固态发酵研究培养条件对凝乳酶产生的影响。
Study the influence of culture conditions on rennin production by using solid-state fermentations.
作者信息
Aljammas Houthail Alahmad, Al Fathi Hassan, Alkhalaf Walid
机构信息
Department of Food Science, Agriculture Engineering Faculty, Al-Furat University, Deirazzor, Syria.
出版信息
J Genet Eng Biotechnol. 2018 Jun;16(1):213-216. doi: 10.1016/j.jgeb.2017.10.004. Epub 2017 Oct 12.
Investigations were conducted on the production of Rennin enzyme from the fungi 3420 NRRL using Solid-State fermentation. Wheat bran was used as a substrate. The influence of moisture content, incubation temperature, and the initial pH of fermentation medium were studied. The protein content, milk clotting activity (MCA), specific activity, proteolytic activity (PA), and (MCA/PA) ratio of the extracted enzyme were calculated after 4 days of incubation to evaluate the quality of the enzyme. The results showed that the optimal conditions for production were as follows: incubation temperature of 40 °C, moisture content of 60%, and pH of (3). Under these conditions, a production process of Rennin enzyme was established, and the values of protein content, milk clotting activity, specific activity, proteolytic activity, and (MCA/PA) ratio reached to 4 mg/mL, 600 SU/mL, 150 SU/mg, 45 PU/mL, 13.3 respectively.
采用固态发酵法，以麸皮为底物，对真菌3420 NRRL产凝乳酶进行了研究。研究了水分含量、培养温度和发酵培养基初始pH值的影响。培养4天后，计算提取酶的蛋白质含量、凝乳活性（MCA）、比活性、蛋白水解活性（PA）和（MCA/PA）比值，以评估酶的质量。结果表明，最佳生产条件如下：培养温度40℃，水分含量60%，pH值3。在此条件下，建立了凝乳酶生产工艺，蛋白质含量、凝乳活性、比活性、蛋白水解活性和（MCA/PA）比值分别达到4mg/mL、600 SU/mL、150 SU/mg、45 PU/mL、13.3。
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