Optimization of fermentation conditions of phospholipase D from Streptomyces sp.CA-1

HAN Hai-xia; CAO Dong; SHI Su-jia; WANG Qiang

doi:10.13386/j.issn1002-0306.2014.13.030

HAN Hai-xia, CAO Dong, SHI Su-jia, WANG Qiang. Optimization of fermentation conditions of phospholipase D from Streptomyces sp.CA-1[J]. Science and Technology of Food Industry, 2014, (13): 176-180. DOI: 10.13386/j.issn1002-0306.2014.13.030

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Optimization of fermentation conditions of phospholipase D from Streptomyces sp.CA-1

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The Streptomyces sp.CA-1 as purpose strain, by single- factor experiment and orthogonal experiment, the fermentation conditions for phospholipase D production were optimized. Results showed that the optimal fermentation conditions for producing enzyme: glucose 20g /L, beef extract 8.75g /L + fishmeal peptone 8.75g /L, twain 20 32.5g /L, calcium chloride 2.5g /L, inoculums 1.5%, medium initial pH 7.0, culture temperature 30℃, incubation time 3d.Under the best fermentation conditions, the enzyme activity could reach 1605.9U /L, which was7.72 times than that of unoptimized conditions.

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Science and Technology of Food Industry

Optimization of fermentation conditions of phospholipase D from Streptomyces sp.CA-1

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