http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Yussef Esparza,Alejandro Huaiquil,Luz Neira,Allison Leyton,Mónica Rubilar,Luis Salazar,Carolina Shene 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5
The effect of 8 factors [(with/without) daily mixing and moisture control, incubation time (t), temperature,ratio between dry substrate mass and bed’s cross section area (MA), inoculum size (spores/g), wheat germ content (WG), initial pH, and moisture content (M)] in the production of a prolyl endopeptidase (PEP) by Aspergillus niger ATCC 11414 in solid state fermentation (SSF) was tested. Contribution of all the factors was significant (p<0.05); main effects were those of MA, t, and M. The 4interactions that presented high interaction severity indexes involved the WG. Under optimized conditions PEP and protease activity were 9.76±0.06 and 3.6×10^6±1.5×10^5 U/kg,respectively. The enzyme was partially purified (ammonium sulfate precipitation, dialysis, DEAE-Sepharose ionexchange);it has a molecular weight of 66 kDa (SDSPAGE),and maximum activity was exhibited at pH 4 and 50°C. The enzyme is stable in a wide pH range (2.2-10)and at temperatures lower than 70^oC.