pH Value and Dissolved Oxygen: Effects on β-Mannanase Produced by Bacillus licheniformis HDYM-04

doi:10.11924/j.issn.1000-6850.casb20190600302

Abstract

Abstract:

The aims are to explore the producing-β-manganase ability by Bacillus licheniformis, and the influence of pH value and dissolved oxygen level during fermentation on the production of β-manganase. Bacillus licheniformis HDYM-04 was used as the test strain, and the activity of β-manganase was determined by 3,5-dinitrosalicylic acid colorimetry (DNS) method. The results showed that when the pH value was controlled to 7.0 until the end of fermentation, the effect was obvious at the initial stage of fermentation (12-20 h), the enzyme activity level was above 3200 U/mL, and the density of bacteria was above 5.5. Secondly, when the dissolved oxygen was controlled at about 25%, the peak duration of enzyme activity was relatively long (about 3000 U/mL for 6-20 h). Therefore, when the pH value is 7.0 and the dissolved oxygen is about 25%, the enzyme production capacity is good at the initial stage of fermentation.

Key words: β-mannanase, Bacillus licheniformis HDYM-04, pH, dissolved oxygen, batch fermentation

CLC Number:

S182

Liu Shaobo, Xie Xin, Ping Wenxiang, Ge Jingping. pH Value and Dissolved Oxygen: Effects on β-Mannanase Produced by Bacillus licheniformis HDYM-04[J]. Chinese Agricultural Science Bulletin, 2020, 36(23): 26-30.

Figures/Tables 6

References 23

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