In order to improve the productivity of chitin deacetylase, colloidal chitin were subjected to synergistic fermentation of Rhodococcus sp. and Bacillus cereus. The effects of culture time, ratio of B. cereus and Rhodococcus sp., fermentation time, temperature, inoculum size, liquid loading and shaker speed on chitin deacetylase activity were verified. Combined with the Plackett-Burman experiment and the response surface method central composite experiment, the optimal ratio of B. cereus and Rhodococcus sp. were 2∶8. The optimal production medium component were as follows: 0.25 g/L peptone, 0.6 g/L K2HPO4, 1.5 g/L MgSO4, 3.0 g/L yeast extract, 8.5 g/L NaCl, 0.8 g/L KH2PO4 and 8.0 g/L colloidal chitin. The activity of chitin deacetylase was improved by 0.96 times. The results provide a reference for industrial production of chitin deacetylase.
GUO Yiyi
,
WU Zheng
,
MA Tianying
,
CAI Jun
. Synergistic fermentation of Rhodococcus sp. with Bacillus cereus improved yield of chitin deacetylase[J]. Food and Fermentation Industries, 2021
, 47(23)
: 158
-163
.
DOI: 10.13995/j.cnki.11-1802/ts.027186
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