藏灵菇源干酪乳杆菌KL1高产胆盐水解酶发酵条件的优化研究

本文利用从藏灵菇中筛选的产胆盐水解酶的干酪乳杆菌(Lactobacillus casei)研究提高酶活力的环境因素。针对主要影响胆盐水解酶合成的四个因素，采用四因素三水平［L9(34)］正交试验确定了高产胆盐水解酶优化发酵条件：葡萄糖添加量为2％、大豆蛋白胨添加量为2%、发酵温度为37℃、接种量为2%。在优化条件下，胆盐水解酶活力是优化前的7.4倍。

Studies on the Optimization of Fermentation Conditions of Bile Salt Hydrolase by Lactobacillus casei KL1 from Tibetan Kefir

In this paper, the Lactobacillus casei of bile salt hydrolase screened from Tibetan Kefir were used to study environment factors of increasing enzyme vires. For four factors to affect synthesize of bile salt hydrolase, fermentation conditions of high yield bile salt hydrolase were determined by four factors and three levels orthogonal experiments L9(3)4]. As follows: glucose 2%, Soya-peptone 2%,fermentation temperature 37℃, amount of inoculation 2%.Under optimization conditions，the vires of bile salt hydrolase was enhanced to 7.4 times.