Food and Fermentation Industries >

2013 , Vol. 39 >Issue 10: 113 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.033

Food and Fermentation Industries

Optimization of aminopeptidase-producing condition for nitrite-resistant Staphylococcus saprophyticus RG-2 isolated from Rugao ham

  • WANG Miao ,
  • WANG Ming ,
  • ZHANG Pei-pei ,
  • WU Xue-yan ,
  • GE Qing-feng ,
  • WU Man-gang ,
  • YU Hai
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Online published: 2013-10-25

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Abstract

Aminopeptidase can hydrolyze polypeptide chain to amino acids from N-terminal,so it is applied in meat processing to increase free amino acids and improve the quality of fermented meat. Utilizing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham and producing aminopeptidase,we studied the influence of pH,temperature,NaCl on activity of aminopeptidase from the strain RG-2 by the method of single factor experiments and response surface. The results showed that the optimal condition of media was pH6. 8,41℃ and 1% of NaCl. Under above-mentioned conditions,the highest yield of aminopeptidase reached 23. 85U / mg.

Key words： Staphylococcus saprophyticus RG-2;;aminopeptidase;;single factor experiments;;Box-Behnken design;;responsesurface methodology

Cite this article

WANG Miao , WANG Ming , ZHANG Pei-pei , WU Xue-yan , GE Qing-feng , WU Man-gang , YU Hai . Optimization of aminopeptidase-producing condition for nitrite-resistant Staphylococcus saprophyticus RG-2 isolated from Rugao ham[J]. Food and Fermentation Industries, 2013 , 39(10) : 113 -118 . DOI: 10.13995/j.cnki.11-1802/ts.2013.10.033

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