Food and Fermentation Industries >

2021 , Vol. 47 >Issue 23: 134 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027476

Isolation, identification and enzyme-producing condition of a salt-tolerant strain with high protease production

  • LI Wenjing ,
  • LI Chunsheng ,
  • LI Laihao ,
  • WANG Yueqi ,
  • CHEN Shengjun ,
  • YANG Shaoling
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  • 1(College of Food Science and Engineering,Ocean University of China,Qingdao 266100,China)
    2(Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-03-23

  Revised date: 2021-04-25

  Online published: 2021-12-31

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Abstract

The salt-tolerant strain B-2 with high protease production ability was selected and identified as Bacillus subtilis. The cell structure of strain B-2 was still intact at 200-300 g/L of NaCl, indicating its high salt tolerance. The optimal conditions were as follows: 0.57 g/L of fructose, 13.88 g/L of soybean meal, 5.13 g/L of NaCl, pH 9.4, 28.4 ℃, and 4.9% of inoculum volume. Under the optimal conditions, the protease activity produced by strain B-2 was 200.63 U/mL, which was 6.15 times higher than that before optimization. These results suggested that strain B-2 has the characteristics of high salt tolerance and protease production ability, which is expected to provide an effective starter and enzyme for the rapid fermentation of fish sauce.

Key words： fish sauce; Bacillus subtilis; salt tolerance; protease production; response surface optimization

Cite this article

LI Wenjing , LI Chunsheng , LI Laihao , WANG Yueqi , CHEN Shengjun , YANG Shaoling . Isolation, identification and enzyme-producing condition of a salt-tolerant strain with high protease production[J]. Food and Fermentation Industries, 2021 , 47(23) : 134 -142 . DOI: 10.13995/j.cnki.11-1802/ts.027476

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