Optimization on glutaminase production from Bacillus amyloliquefaciens SWJS22 by solid-state fermentation

Authors

ZHOU Chihongling, School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510641, China
CUI Cun, School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510641, China
ZHAO Mouming, School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510641, China

Abstract

A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation. Using single factor test and orthogonal test, including culture media and the fermentation parameters, was applied to optimize glutaminase production technology; optimal fermentation conditions were: 2% (V/m) seed liquid was inoculated in a culture medium composed of 20 g soy flakes, 5 g wheat flour, 0.02 g SE-1170, water to solid in a ratio of 1.0∶0.6 (m∶m), and fermented at 37 ℃ for 48 h. Under this optimized condition, the L-glutaminase activity was increased from （83.10±4.64） U/mgds to （2 690.02±28.80） U/mgds. The extraction of glutaminase was also optimized, the optimal extraction technology was to add 8 volume of water to the culture and shaking in a vibrator at 37 ℃ for 1 h. It was shown that the crude enzyme can transform glutamine to glutamic acid.

Publication Date

12-28-2015

First Page

33

Last Page

37

DOI

10.13652/j.issn.1003-5788.2015.06.007

Recommended Citation

Chihongling, ZHOU; Cun, CUI; and Mouming, ZHAO (2015) "Optimization on glutaminase production from Bacillus amyloliquefaciens SWJS22 by solid-state fermentation," Food and Machinery: Vol. 31: Iss. 6, Article 7.
DOI: 10.13652/j.issn.1003-5788.2015.06.007
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/7

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