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Chinese Agricultural Science Bulletin ›› 2008, Vol. 24 ›› Issue (12): 114-118.

Special Issue: 生物技术； 食用菌； 食用菌

• 食品科学 • Previous Articles     Next Articles

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

Liu Hui, Xiong Lixia, Li Jinding, Cheng Xue, Zhang Hongxing   

  • Received:2008-08-28 Revised:2008-10-07 Online:2008-12-05 Published:2008-12-05

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Abstract: 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.