Response surface methodology optimization of fermentation conditions for neutral protease production by Bacillus cereus

Authors

XIE Wancui, College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266061, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
YANG Yadong, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
YANG Xihong, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; College of Chemistry and Molecular Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266061, China
WU Shuai, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
JI Hongwu, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China

Abstract

In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of peptone addition amount, fermentation temperature and medium volume were 7.9 g/L, 26.7 ℃ and 56.4 mL, respectively. Under the optimal conditions, the protease activity was up to 753.67 U/mL, 2.02 times higher than the initial protease activity (249.50 U/mL).

Publication Date

1-28-2016

First Page

26

Last Page

30,129

DOI

10.13652/j.issn.1003-5788.2016.01.006

Recommended Citation

Wancui, XIE; Yadong, YANG; Xihong, YANG; Shuai, WU; and Hongwu, JI (2016) "Response surface methodology optimization of fermentation conditions for neutral protease production by Bacillus cereus," Food and Machinery: Vol. 32: Iss. 1, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.01.006
Available at: https://www.ifoodmm.cn/journal/vol32/iss1/6

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