Optimization of the fermentation conditions for transglutaminase by response surface methodology

WANG Yan; LUO Shui-zhong; CAI Jing; ZHAO Yan-yan; ZHONG Xi-yang; JIANG Shao-tong; ZHENG Zhi

doi:10.13386/j.issn1002-0306.2015.16.033

WANG Yan, LUO Shui-zhong, CAI Jing, ZHAO Yan-yan, ZHONG Xi-yang, JIANG Shao-tong, ZHENG Zhi, . Optimization of the fermentation conditions for transglutaminase by response surface methodology[J]. Science and Technology of Food Industry, 2015, (16): 203-207. DOI: 10.13386/j.issn1002-0306.2015.16.033

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Optimization of the fermentation conditions for transglutaminase by response surface methodology

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In the paper,Streptomyces mobaraensis was used as the original strain. Based on the single-factor tests,significant factors such as initial p H,rotating speed,medium volume and cultivation temperature were selected to optimize the flake conditions for TG fermentation by the Box-Behnken design with 4 factors and 3levels experiment,when TG activity was designated as the response value. Results suggested that the optimal conditions for TG fermentation were 78 m L/250 m L of medium volume and 150 r/min of rotation speed at 30 ℃with initial p H7.0 for 96 h cultivation,under which the transglutaminase activity was up to(1.41±0.02) U/m L.

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Optimization of the fermentation conditions for transglutaminase by response surface methodology

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