Journal of Zhejiang University-SCIENCE A

, Volume 5, Issue 12, pp 1583–1589 | Cite as

Effect of temperature on batch elastase production by Bacillus sp. EL31410

  • He Guo-qing 
  • Xu Ying 
  • Chen Qi-he 
  • Ruan Hui 
  • Li Jing-jun 
Biotechnology
  • 41 Downloads

Abstract

The production of elastase by Bacillus sp. EL31410 at various temperatures was investigated. In order to study the effect of temperature on elastase fermentation, different cultivation temperatures, ranging from 39 °C to 28 °C, were evaluated in shake flask. The result indicated that 37 °C was best for cell growth at earlier stage; while maximum elastase activity was obtained when the cells were cultivated at 30 °C. This result was verified by batch fermentation in 5-L bioreactor under 37 °C and 30 °C temperature, respectively. The specific cell growth rate at 37 °C was higher than that at 30 °C during earlier stage of cultivation. The maximum value [5.5 U/(h·g DCW)] of elastase formation rate occurred at 24 h at 30 °C compared to 4.6 U/(h·g DCW) at 30 h at 37 °C. Based on these results, two-stage temperature shift strategy and oscillatory temperature cultivation mode were evaluated in the next study. When compared to single temperature of 37 °C or 30 °C, both two-stage temperature shift strategy and oscillatory temperature strategy improved biomass but did not yield the same result as expected for elastase production. The maximum biomass (both 8.6 g/L) was achieved at 30 h at 37 °C, but at 42 h using two-stage temperature cultivation strategy. The highest elastase production (652 U/ml) was observed at 30 °C in batch process. It was concluded that cultivation at constant temperature of 30 °C was appropriate for elastase production by Bacillus sp. EL31410.

Key words

Bacillus sp. EL31410 Elastase Temperature Batch fermentation Temperature-shift strategy 

CLC number

Q939 

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Copyright information

© Zhejiang University Press 2004

Authors and Affiliations

  • He Guo-qing 
    • 1
  • Xu Ying 
    • 1
  • Chen Qi-he 
    • 1
  • Ruan Hui 
    • 1
  • Li Jing-jun 
    • 2
  1. 1.Department of Food Science and NutritionZhejiang UniversityHangzhouChina
  2. 2.School of Food Science and TechnologySouthern Yangtze UniversityWuxiChina

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