Food and Fermentation Industries >

2012 , Vol. 38 >Issue 09: 17 - 21

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.09.035

Food and Fermentation Industries

Optimal Catalytic Conditions for Glutaminase of Staphylococcus saprophyticus RG-2 Isolated from Rugao Ham

  • Yu Hai ,
  • Wang Min ,
  • Li Meng-lu ,
  • Ge Qing-feng ,
  • Wu Man-gang ,
  • Wang Zhi-jun
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Online published: 2012-09-25

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Abstract

Glutaminase was mainly related to the formation of the taste of fermented meats.The acidity was reduced and the taste was improved in fermented meat products after adding glutaminase.Utilizing glutaminase-producing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham,we studied the influence of pH,temperature,and NaCl on activity of glutaminase from the strain RG-2 by the method of single factor experiments and response surface.The results showed that optimal catalytic condition was pH6.7,43℃ and 3.1% of NaCl.The activity of the glutaminase from strains RG-2 could be 40.2 U/ml in the catalytic conditions mentioned above.

Key words： Staphylococcus saprophyticus RG-2; glutaminase; single factor experiments; response surface methodology

Cite this article

Yu Hai , Wang Min , Li Meng-lu , Ge Qing-feng , Wu Man-gang , Wang Zhi-jun . Optimal Catalytic Conditions for Glutaminase of Staphylococcus saprophyticus RG-2 Isolated from Rugao Ham[J]. Food and Fermentation Industries, 2012 , 38(09) : 17 -21 . DOI: 10.13995/j.cnki.11-1802/ts.2012.09.035

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