Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange
In order to improve the chitinase production performance of an endophytic bacterium Bacillus thuringiensis Bt028 isolated from sour orange fruit, the effects of medium composition and fermentation conditions on chitinase production were investigated by single factor test and the shaking flask fermen...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100183 |
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| author | Qinqian XU Zeyu ZHANG Xueting TAO Ziling ZHAO Ziyuan LI Zaibin HAO Haiyun LI |
| author_facet | Qinqian XU Zeyu ZHANG Xueting TAO Ziling ZHAO Ziyuan LI Zaibin HAO Haiyun LI |
| author_sort | Qinqian XU |
| collection | DOAJ |
| description | In order to improve the chitinase production performance of an endophytic bacterium Bacillus thuringiensis Bt028 isolated from sour orange fruit, the effects of medium composition and fermentation conditions on chitinase production were investigated by single factor test and the shaking flask fermentation conditions of chitinase production were optimized by response surface methodology. The results of single factor test showed that concentration of colloidal chitin, temperature and initial pH had obvious effects on chitinase production. The results of response surface test showed that the optimum fermentation conditions were as follows: Colloidal chitin concentration was 0.8%, yeast powder concentration was 1%, the initial pH was 6.9, inoculation amount was 3%, liquid volume was 100 mL/250 mL, cultured temperature was 30 ℃ and culture time was 48 h. Under these conditions, the highest enzyme activity of the strain fermentation broth was 10.48 U/mL. The studied results laid a foundation for the further development and application of the chitinase produced by Bacillus thuringiensis Bt028. |
| first_indexed | 2024-04-11T16:02:08Z |
| format | Article |
| id | doaj.art-057abc3ae9d043798916dbb893f4c664 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:02:08Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-057abc3ae9d043798916dbb893f4c6642022-12-22T04:14:55ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-01431115115810.13386/j.issn1002-0306.20211001832021100183-11Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour OrangeQinqian XU0Zeyu ZHANG1Xueting TAO2Ziling ZHAO3Ziyuan LI4Zaibin HAO5Haiyun LI6College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, ChinaCollege of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, ChinaCollege of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, ChinaCollege of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, ChinaCollege of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, ChinaCollege of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, ChinaCollege of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, ChinaIn order to improve the chitinase production performance of an endophytic bacterium Bacillus thuringiensis Bt028 isolated from sour orange fruit, the effects of medium composition and fermentation conditions on chitinase production were investigated by single factor test and the shaking flask fermentation conditions of chitinase production were optimized by response surface methodology. The results of single factor test showed that concentration of colloidal chitin, temperature and initial pH had obvious effects on chitinase production. The results of response surface test showed that the optimum fermentation conditions were as follows: Colloidal chitin concentration was 0.8%, yeast powder concentration was 1%, the initial pH was 6.9, inoculation amount was 3%, liquid volume was 100 mL/250 mL, cultured temperature was 30 ℃ and culture time was 48 h. Under these conditions, the highest enzyme activity of the strain fermentation broth was 10.48 U/mL. The studied results laid a foundation for the further development and application of the chitinase produced by Bacillus thuringiensis Bt028.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100183sour orangeendophytic bacteriumbacillus thuringiensischitinasefermentation conditionsresponse surface |
| spellingShingle | Qinqian XU Zeyu ZHANG Xueting TAO Ziling ZHAO Ziyuan LI Zaibin HAO Haiyun LI Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange Shipin gongye ke-ji sour orange endophytic bacterium bacillus thuringiensis chitinase fermentation conditions response surface |
| title | Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange |
| title_full | Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange |
| title_fullStr | Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange |
| title_full_unstemmed | Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange |
| title_short | Fermentation Conditions of Chitinase Producing by the Endophytic Bacterium Bacillus thuringiensis Bt028 Isolated from Sour Orange |
| title_sort | fermentation conditions of chitinase producing by the endophytic bacterium bacillus thuringiensis bt028 isolated from sour orange |
| topic | sour orange endophytic bacterium bacillus thuringiensis chitinase fermentation conditions response surface |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100183 |
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