Production of Protease by Fermentation Duckweed with Serratia sp. SYBC H
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Abstract:
The protease.was produced by microbial fermentation with a novel strain Serratia sp. SYBC H obtained by naturally screening and with protein-rich duckweed as organic nitrogen source, which provided a new approach for the high-valued utilization of duckweed resourceAt first, a single factor method was used to investigate a variety of variables affecting protease production, which contained carbon sources, C/N ratio, inorganic saltsand additives. The results demonstrated that wheat flour as carbon source, the ratio of wheat flour and duckweed as 1:2, NaCl and Tween 80 significantly improved the protease production by Serratia sp. SYBC H fermentation. Then, the orthogonal design was adopted to study the significant variables with levels for the protease production by Serratia sp. SYBC H fermentation. Within the experimental ranges, the significant factors with the optimal level for the maximum protease production by Serratia sp. SYBC H were wheat flour of 15 g/L, duckweek of 30 g/L, Tween 80 of 0.8 % (v/v), and NaCl of 0.05mol/L. The highest protease activity in the supernatant reached 1459.94 U/mL after fermentation for 18 h.
