Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium <i>Bacillus thuringiensis</i> Bt028 Isolated from Sour Orange

XU Qinqian; ZHANG Zeyu; TAO Xueting; ZHAO Ziling; LI Ziyuan; HAO Zaibin; LI Haiyun

doi:10.13386/j.issn1002-0306.2021100183

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 151-158. > DOI: 10.13386/j.issn1002-0306.2021100183

XU Qinqian, ZHANG Zeyu, TAO Xueting, et al. Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange[J]. Science and Technology of Food Industry, 2022, 43(11): 151−158. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100183.

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Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange

XU Qinqian^1,,
ZHANG Zeyu¹,
TAO Xueting¹,
ZHAO Ziling¹,
LI Ziyuan^{1, 2},
HAO Zaibin^{1, 2},
LI Haiyun^{1, 2, ,}

1.
College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
2.
Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, Guilin 541004, China

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Received Date: October 18, 2021
Available Online: April 30, 2022

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Abstract

Abstract

In order to improve the chitinase production performance of an endophytic bacterium Bacillus thuringiensis Bt028 isolated from sour orange fruit, the effects of medium composition and fermentation conditions on chitinase production were investigated by single factor test and the shaking flask fermentation conditions of chitinase production were optimized by response surface methodology. The results of single factor test showed that concentration of colloidal chitin, temperature and initial pH had obvious effects on chitinase production. The results of response surface test showed that the optimum fermentation conditions were as follows: Colloidal chitin concentration was 0.8%, yeast powder concentration was 1%, the initial pH was 6.9, inoculation amount was 3%, liquid volume was 100 mL/250 mL, cultured temperature was 30 ℃ and culture time was 48 h. Under these conditions, the highest enzyme activity of the strain fermentation broth was 10.48 U/mL. The studied results laid a foundation for the further development and application of the chitinase produced by Bacillus thuringiensis Bt028.
- sour orange,
- endophytic bacterium,
- Bacillus thuringiensis,
- chitinase,
- fermentation conditions,
- response surface

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References

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