浏阳豆鼓源黄曲霉生产中性蛋白酶的工艺优化

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中图分类号：TS210.1 文献标志码：A 文章编号：1008-1038（2025）05-0043-06

DOI：10.19590/j.cnki.1008-1038.2025.05.007

Optimization of Neutral Protease Production from Aspergillus flavus Isolated from Liuyang Douchi

LIU Qianqian1， QIN Yeyou²，HU Jialiang²，LIU Yangl， LI Paol， JIANG Liwen 1* （20 （1. Collegeof Food Science and Technology，Hunan Agricultural University，Changsha 41O128，China; 2.Hunan Tantanxiang Food Technology Co.， Ltd.， Changsha 41O3Oo， China）

Abstract： Non-aflatoxigenic Aspergilus flavus is a common fermentation microorganism in traditional fermented foods.In present study，single-factor experiments and response surface methodology （RSM） were employed to optimize theconditions for neutral protease production by non-aflatoxigenic A.flavus isolated from Liuyang Douchi. The results indicatedthat theamountof soybean meal added，theratioof liquid to solid，andthe inoculation volume exerted significant influence on the enzyme activity of neutral protease produced by A.flavus.The optimal fermentation conditions for neutral protease production by A.flavus CGMCC 4065O were a soybean meal addition of

30% ，a liquid-to-solid ratio of 1.0：1 ⟨mL/g⟩ ， an inoculation volume of 1.5% ，a fermentation duration of 5d ，and a fermentation temperature of 28°C .Under these conditions，the neutral protease activity attained a level of （ 1306.53±180.29 ） U/g ，representing a 1.47 fold increase compared to the pre-optimization level.

Keywords： Non-aflatoxigenic Aspergilus flavus; neutral protease; response surface methodology; Liuyang Douchi

蛋白酶在生物技术及工业领域具有广泛的应用前景，尤其是在食品加工、医药生产和洗涤剂开发等方面。（剩余6722字）