Studies On Bsls532 Corn Peptide Microbial Breeding And Fermenting Condition

Polypeptides are concerned to biological active matter of each kind of cell function in organism. Polypeptides have become a better nutrition matter which are uncontestable fact at present, because polypeptides or protein hydrolyzed matter have more biological and nutritional value than dissociative amino acid or protein, and they are absorbed directly by human body intestines.This paper discussed that big molecular corn protein was decomposed into small molecular peptide with microbial fermention technology. Microbial fermention producing peptide was that as microbe grew and propagated, protein was decomposed, microbe enzyme system was complex, when inscribed enzyme cut the big molecular protein into small peptide, modificatory enzyme decorated the exposed hydrophobe bond copolymer that made new produced small molecular peptide taste soft comparatively. So corn peptide had low cost, no bitterness and so many merits which were produced with microbial method, and which was is a better method to produce corn peptide.There were five parts in studying peptide: (1) this test chose one bacterium from the original bacterium which were Trichoderma viride Ls-01, Aspergillus niger Ls-02, Bacillus natto Ls-03, Aspergillus oryzae Ls-04, Bacillus subtilis Ls-05, which had capacity of high production protein enzyme; (2) the chosen bacterium was mutagenic by physical and chemical method, and got an aim bacterium which had capacity of high production protein enzyme, and optimized of its cultivation conditions; (3) the fermention conditions were optimized by the response surface design.The results were as follows: (1) Bacillus subtilis Ls-05 was chosed that had the capacity of high producting albumen enzyme from the original bacterium; (2) Bacillus subtilis Ls-05 was mutagenic by physical and chemical method, that was irradiated by UV for 120s, and was mutagenic by chemical method for 40min and got the high producting albumen enzyme Bacillus subtilis Bsls532; (3) we made certain that the best culture medium were: yeast grease 1%, peptone 0.5%, glucose 0.5%, NaCl 0.2%, the original pH was natural by orthogonal test, the best cultural conditions were: the revolution of surging culture case was 180r/min, culture temperature was 34℃, culture time was 24h; (4) the optimal fermention condition was confirmed by response surface design: after the material was dealt with deamylum and degreased, crushed to 80 unit, substrate concentration was 5%, primary pH was 8.0, holding liquid 100ml in 500ml tricorne bottle, inoculation quanlity was 10%, cultural temperature was 40℃, fermention time was 68h, and the peptide yield was 83.50%.