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发明公开
CN104130995A 一种类芽孢杆菌的发酵方法 无效 - 撤回

一种类芽孢杆菌的发酵方法
摘要：
本发明公开了一种类芽孢杆菌的发酵方法，所述发酵方法包括以下步骤：将类芽孢杆菌CGMCC No.8333接种于小麦麸皮培养基中，发酵温度为25～30℃，发酵时间15～20小时，250～300r/min震荡培养，所述百分比为质量百分比。利用本发明发酵方法所得具有凝乳酶活性的发酵液的凝乳酶活力高达6460.98±372.80SU/mL；蛋白酶水解活力为0.59±0.03U/mL，二者比值为10982.79±263.53。本发明所述发酵方法在原制干酪生产加工方面具有广阔的应用前景。
摘要（英）：

The invention discloses a Paenibacillus sp. fermentation method. The Paenibacillus sp. fermentation method comprises the following steps of inoculating a wheat bran medium with Paenibacillus sp. having preservation number of CGMCC No.8333 according to a mass percentage and carrying out concussion culture at a fermentation temperature of 25-30 DEG C at a concussion rate of 250-300r/min for 15-20h. The fermentation broth having milk clotting activity obtained by the Paenibacillus sp. fermentation method has milk clotting activity of 6460.98+/-372.80SU/mL and protease hydrolysis activity of 0.59+/-0.03U/mL, and a ratio of milk clotting activity to protease hydrolysis activity is 10982.79+/-263.53. The Paenibacillus sp. fermentation method has a wide application prospect in original cheese production.

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