An Optimized Design for Protease Produced by <i>Aspergillus Niger</i> Liquid-state Fermentation

Li Xing-hua; Huang Zi-hao; Zhang Chi; Bi Yan-mei; Ding Li-jun; Huang De-mei; Liu Dan

doi:10.12052/gdutxb.160090

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An Optimized Design for Protease Produced by Aspergillus Niger Liquid-state Fermentation

更新时间：2026-05-27

- An Optimized Design for Protease Produced by Aspergillus Niger Liquid-state Fermentation
- Vol. 34, Issue 2, Pages: 23-27(2017)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.12052/gdutxb.160090
  CLC： TS201.3
- Online First：09 March 2017，
  
  Published：2017
- 稿件说明：
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李杏华, 黄梓浩, 张驰, 毕艳梅, 丁利君, 黄德美, 刘丹. 黑曲霉液体发酵制备蛋白酶的条件优化[J]. 广东工业大学学报, 2017, 34(2): 23-27.

Li Xing-hua, Huang Zi-hao, Zhang Chi, et al. An Optimized Design for Protease Produced by Aspergillus Niger Liquid-state Fermentation[J]. 2017, 34(2): 23-27. DOI: 10.12052/gdutxb.160090.
李杏华, 黄梓浩, 张驰, 毕艳梅, 丁利君, 黄德美, 刘丹. 黑曲霉液体发酵制备蛋白酶的条件优化[J]. 广东工业大学学报, 2017, 34(2): 23-27. DOI： 10.12052/gdutxb.160090.

Li Xing-hua, Huang Zi-hao, Zhang Chi, et al. An Optimized Design for Protease Produced by Aspergillus Niger Liquid-state Fermentation[J]. 2017, 34(2): 23-27. DOI: 10.12052/gdutxb.160090. DOI：

摘要

采用麸皮、玉米粉、豆粕粉3种天然营养物质作为培养基材料，通过研究其组分配比，确定最佳培养基，通过单因素（加水量、发酵温度、发酵时间、pH）实验和四因素三水平正交试验优化发酵条件.研究结果表明，最佳培养基组成是：麸皮4 g、豆粕粉1 g、硫酸铵4 g、磷酸氢二钾0.3 g、氯化钙0.5 g；最适发酵条件是pH值7，加水量125 mL，在45℃下发酵120 h.在此条件下，黑曲霉液体发酵所生产的蛋白酶酶活力达到269.68 U/mL.

Abstract

Different proportion and combination of bran

corn flour and soybean powder was applied to optimize the best composition of culture medium. Single factor experiments and four factors and three levels orthogonal test were used to improve the fermentation conditions. The result showed that the optimal composition of culture medium was 4 g bran

1 g soybean powder

4 g ammonium sulphate

0.3 g dipotassium hydrogen phosphate and 0.5 g calcium chloride

the protease production was maximized under the conditions with an addition of water at 45℃ for 120 h with pH 7. The optimal fermentation conditions obtained were the initial pH of 7.0

125 mL addition of water

cultivation temperature of 45℃

and cultivation time of 120 h. Under this condition

the best protease activity of 269.68 U/mL was obtained.

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references

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An Optimized Design for Protease Produced by Aspergillus Niger Liquid-state Fermentation

DOI：10.12052/gdutxb.160090

摘要

Abstract

关键词

Keywords

references