Screening of the main nutrients for cell envelope proteinases production by Lactobacillus plantarum LP69 using Plackett-Burman design

  • Fangfang Cheng School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Guowei Shu School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • He Chen School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Ni Lei School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Na Song School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Meng Zhang Shaanxi Yatai Dairy Co., Ltd., Xianyang
DOI: https://doi.org/10.35219/foodtechnology.2019.2.10
Keywords: Lactobacillus plantarum LP69, cell-envelope proteinases, medium optimization, Plackett–Burman design

Abstract

In order to select the most important nutrients that influence the production of cell-envelope proteinase (CEP), Plackett–Burman design was employed to assess the effects of glucose, maltose, peptone, casein peptone, inulin, isomaltooligosaccharide, Na2HPO4, CH3COONa, leucine, and serine on the activity of CEP, protein content, specific activity, optical density (OD600) value and pH in MRS broth fermented by Lactobacillus plantarum LP69. The results revealed that Na2HPO4, inulin, casein peptone and leucine significantly affect (P<0.05) the production of CEP. Additionally, Na2HPO4, inulin and leucine were negatively correlated with the enzyme activity and the specific activity, while casein peptone was positively correlated with the enzyme activity and the specific activity.

Published
2019-11-15
How to Cite
Cheng, Fangfang, Guowei Shu, He Chen, Ni Lei, Na Song, and Meng Zhang. 2019. “Screening of the Main Nutrients for Cell Envelope Proteinases Production by Lactobacillus Plantarum LP69 Using Plackett-Burman Design”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 43 (2), 143-56. https://doi.org/https://doi.org/10.35219/foodtechnology.2019.2.10.
Issue
Vol 43 No 2 (2019)
Section
ORIGINAL ARTICLES

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