Screening of the main nutrients for cell envelope proteinases production by Lactobacillus plantarum LP69 using Plackett-Burman design

Auteur/ices

  • Fangfang Cheng School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Guowei Shu School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • He Chen School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Ni Lei School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Na Song School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Meng Zhang Shaanxi Yatai Dairy Co., Ltd., Xianyang

DOI :

https://doi.org/10.35219/foodtechnology.2019.2.10

Mots-clés :

Lactobacillus plantarum LP69, cell-envelope proteinases, medium optimization, Plackett–Burman design

Résumé

In order to select the most important nutrients that influence the production of cell-envelope proteinase (CEP), Plackett–Burman design was employed to assess the effects of glucose, maltose, peptone, casein peptone, inulin, isomaltooligosaccharide, Na2HPO4, CH3COONa, leucine, and serine on the activity of CEP, protein content, specific activity, optical density (OD600) value and pH in MRS broth fermented by Lactobacillus plantarum LP69. The results revealed that Na2HPO4, inulin, casein peptone and leucine significantly affect (P<0.05) the production of CEP. Additionally, Na2HPO4, inulin and leucine were negatively correlated with the enzyme activity and the specific activity, while casein peptone was positively correlated with the enzyme activity and the specific activity.

Téléchargements

Les données relatives au téléchargement ne sont pas encore disponibles.

Téléchargements

Publiée

2019-11-15

Numéro

Vol. 43 No 2 (2019)

Rubrique

ORIGINAL ARTICLES

Comment citer

« Screening of the main nutrients for cell envelope proteinases production by Lactobacillus plantarum LP69 using Plackett-Burman design ». 2019. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 43 (2): 143-56. https://doi.org/10.35219/foodtechnology.2019.2.10.

Articles les plus lus par le ou les mêmes auteur/ices