Food and Fermentation Industries >

2026 , Vol. 52 >Issue 12: 43 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044303

Optimization of protein glutaminase production by Bacillus subtilis and study on its fermentation kinetic

  • WU Yao ,
  • SUN Jie ,
  • MAO Zejing ,
  • ZHANG Wei ,
  • ZHANG Yan ,
  • YU Huashun
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  • 1(The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co.Ltd., Yichang 443003, China)
    2(College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang 443002, China)
    3(National Key Laboratory of Agricultural Microbiology, Yichang 443003, China)

Received date: 2025-08-22

  Revised date: 2025-11-01

  Online published: 2026-07-17

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Abstract

Protein-glutaminase (EC 3.5.1.44 PG), characterized by its protein deamidation function, can be widely used as a new type of food industrial enzyme preparation for modifying plant proteins.Improving the fermentation expression level of PG can provide references for its industrial production.Using a constructed Bacillus subtilis strain producing PG as the material, shake flask medium composition was optimized and screened through single-factor and response surface experiments.At the 5 L bioreactor scale, fermentation process optimization was conducted via single-factor and orthogonal experiments.Optimal fermentation medium composition and control parameters were determined, and a fermentation kinetic model was further established.Results showed that after medium optimization, the maximum enzyme activity in shake flasks reached 5.409 U/mL.Following fermentation process optimization in the 5 L bioreactor, the enzyme activity increased to 13.72 U/mL, representing a 168.5% improvement over the basal fermentation level.The results of SDS-PAGE revealed that the molecular weight of PG was approximately 20 kDa.Based on the established fermentation kinetics model, it can be concluded that the process of producing protein glutaminase through Bacillus subtilis fermentation belongs to the partially coupled type.

Key words： Bacillus subtilis; protein-glutaminase; medium optimization; fermentation process optimization; fermentation kinetic

Cite this article

WU Yao , SUN Jie , MAO Zejing , ZHANG Wei , ZHANG Yan , YU Huashun . Optimization of protein glutaminase production by Bacillus subtilis and study on its fermentation kinetic[J]. Food and Fermentation Industries, 2026 , 52(12) : 43 -51 . DOI: 10.13995/j.cnki.11-1802/ts.044303

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