Optimization of Chitinase Production by the <i>Photobacterium</i> sp.LG-1

CHEN Li-gong; WU Jia-wei; ZHANG Ran; ZHANG Qing-fang; CHI Nai-yu; WANG Xiao-hui

doi:10.13386/j.issn1002-0306.2019120161

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 110-114,131. > DOI: 10.13386/j.issn1002-0306.2019120161

CHEN Li-gong, WU Jia-wei, ZHANG Ran, ZHANG Qing-fang, CHI Nai-yu, WANG Xiao-hui. Optimization of Chitinase Production by the Photobacterium sp.LG-1[J]. Science and Technology of Food Industry, 2021, 42(1): 110-114,131. DOI: 10.13386/j.issn1002-0306.2019120161

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Optimization of Chitinase Production by the Photobacterium sp.LG-1

1. School of Life Science and Biotechnology, Dalian University, Dalian 116600, China;
2. Liaoning Marine Microbial Engineering Technology Research Center, Dalian 116600, China

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Received Date: December 15, 2019
Available Online: January 07, 2021

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Abstract

Abstract

To increase chitinase activity,response surface methodology was used to optimize the fermentation conditions of cold-adapted chitinase by Photobacterium sp. LG-1. The result of Plackett-Burman showed that the important factors influencing chitinase production were fermentation temperature,fermentation time and yeast extract. The optimal fermentation conditions were determined as followed: colloidal chitin 12.0 g/L,yeast extract 4.5 g/L,shaking speed 220 r/min,fermentation temperature 20 ℃,liquid volume 75 mL/250 mL,inoculums dose 1%,pH7.0,and fermentation time 120 h,respectively. Under these conditions,the max enzyme activity of chitinase was 5.10 U/mL.The maximum theoretic value was consistent with mean value of verification test and the chitinase production was increased by 11.50% comparing to that before optimization.It provides a reference for the research on the degradation mechanism of low-temperature chitinase and its application in industry.
- Photobacterium,
- chitinase,
- optimization of fermentation conditions,
- response surface methodology

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References (31)

References

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