Optimization of Fermentation Conditions for Cell Envelope Proteinase Produced by Lactobacillus Plantarum LP69-Reference-Cited by-同舟云学术

Optimization of Fermentation Conditions for Cell Envelope Proteinase Produced by Lactobacillus Plantarum LP69

Published:2021-06-01 Issue:1 Volume:25 Page:135-142
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Zhang Chi¹,Chen He¹,Lei Ni¹,Du Guanli²,Li Xiangyun²,Liu Zemin²,Cao Jili³

Affiliation:

1. School of Food and Biological Engineering , Shaanxi University of Science & Technology , Xi’an , 710021 , China ;

2. Department of Research and Development , Xi’an Xiyangyang Biological Technology Co., Ltd ., Xi’an , 710028 , China

3. Xi’an Oriental Dairy Co., Ltd. , Xi’an , 710027 , China

Abstract

Abstract Cell-envelope proteinases (CEPs) can hydrolyze casein into functional peptides, which is beneficial to the health of the host. The single factor experiment screened out that the optimal conditions for CEP production by Lactobacillus plantarum LP69 were 37°C, 20h, initial pH of 7, and optimal inoculation amount of 5%. The best conditions for this experiment were obtained by orthogonal experiment: time 22h, temperature 39°C, initial pH value of 6, and inoculation amount of 5%. Under this culture condition, the target protease activity of Lactobacillus plantarum LP69 reached 22.31±0.82U/mL, the protein content was 19.07±0.36mg/mL, and the specific activity was 1.17±0.06U/mg. The specific activity significantly increased by 15.8% compared with the control (p<0.05).

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2021-0013

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1. Effect of medium composition on cell envelope proteinase production by Lactobacillus plantarum LP69;Acta Universitatis Cibiniensis. Series E: Food Technology;2021-12-01