|本期目录/Table of Contents|

[1]卢珍华.枯草芽孢杆菌发酵鱼粉产蛋白酶及其酶解效果[J].集美大学学报(自然科学版),2012,17(4):265-268.
　LU Zhen-hua.Production of Proteases by Fermentation of Bacillus subtilis with Different Fish Meals as Nitrogen Sources[J].Journal of Jimei University,2012,17(4):265-268.
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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第17卷
期数:
2012年第4期
页码:
265-268
栏目:
水产科学与生物工程
出版日期:
2012-07-25

文章信息/Info

Title:
Production of Proteases by Fermentation of Bacillus subtilis with Different Fish Meals as Nitrogen Sources
作者:
卢珍华
(集美大学生物工程学院,福建 厦门 361021)
Author(s):
LU Zhen-hua
(School of Biological Engineering,Jimei University,Xiamen 361021,China)
关键词:
枯草芽孢杆菌; 鱼粉; 蛋白酶; 氨基态氮
Keywords:
Bacillus subtilis; fish meal; protease; amino nitrogen
分类号:
-
DOI:
-
文献标志码:
-
摘要:
        为开发以鱼粉为原料的优质饲料蛋白源以及相关保健食品，开展了用不同鱼粉为氮源发酵枯草芽孢杆菌生产蛋白酶及其酶解效果的研究，比较了不同菌种的发酵效果，确定了最佳发酵时间.通过蛋白酶活性测定和氨基态氮含量测定分析了不同菌种的产酶能力和酶活性大小及其酶解效果.结果表明，用罗非鱼鱼粉和处理过的鳕鱼鱼粉发酵商业化的工业菌种枯草芽孢杆菌产生的酶活性显著高于鲢鱼鱼粉(P<0.05)，发酵后上清液中的氨基态氮含量也显著高于鲢鱼鱼粉(P<0.05)，即工业化的枯草芽孢杆菌对不同鱼粉的发酵效果不同，罗非鱼鱼粉和处理过的鳕鱼鱼粉发酵效果显著优于鲢鱼鱼粉
Abstract:
To get higher enzymatic activity of proteases produced by Bacillus subtilis by fermentation,different fish meals were used as nitrogen sources.The effects of fermentation time,as well as the difference between commercial and field strains on enzymatic activity were compared.The content of amino nitrogen in the broth of fermentation was also determined.The results suggested that commercial strain showed a better performance in the fermentation with the fish meal of tilapia and codfish compared to silver carp.During the fermentation of Bacillus subtilis using tilapia and codfish meal as nitrogen sources,higher enzymatic activity and content of amino nitrogen were observed

参考文献/References:

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更新日期/Last Update: 2014-06-28