|
|
|
| Optimization of Fermentation Conditions for Chondroitinase Production by Pseudarthrobacter sp. PL-410 |
| XIAO Mengyuan, LI Pinglan, WU Ruiyun |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
|
|
|
|
Abstract In order to determine its taxonomic status and to improve its enzyme production level, the chondroitinaseproducing strain PL-410 was identified based on morphology and 16S rRNA gene sequence analysis, and the fermentation conditions for chondroitinase production by this strain were optimized by single factor experiments, Plackett-Burman design, the steepest ascent method and Box-Behnken design combined with response surface methodology. The results showed that the strain PL-410 was identified as Pseudarthrobacter sp. The optimal medium was composed of chondroitin sulfate from bovine cartilage 7.5 g/L, tryptone 2.5 g/L, NaCl 5 g/L, KH2PO4 0.3 g/L, and initial pH 6.53. The optimal fermentation conditions were as follows: inoculum volume 2.98%, medium volume in shaking flasks 8%, shaker rotation speed 160 r/min, fermentation temperature 24 ℃, and fermentation time 27.63 h. The chondroitinase activity under these conditions was 2 531.765 U/L, which was 29.7 times higher than that before optimization (85.229 U/L).
|
|
|
|
|
|
|
|
|
|
|
2023, Vol. 37 
