Study on optimization of protease production by solid fermentation of soybean okara with Neurospora intermedia and its enzymatic properties
FU Wenjuan
LIU Zhiwei
ZHONG Ming
LIU Zhouqing
LIANG Xianyi
JIANG Jiayi
WANG Qing
Abstract：The experiment was aimed at studying the optimization of protease production by solid fermentation of soybean okara with Neurospora intermedia JY-05211 and its enzymatic properties.Using soybean residue as the main fermentation substrate and JY-05211 as the fermentation strain,single-factor experiments and response surface methodology were employed to optimize the fermentation conditions and study the enzymatic properties of the strain.The results showed that the optimal conditions for protease production by JY-05211 solid-state fermentation of soybean residue were as follows:Soybean residue 50％,wheat bran 20％,soluble starch 30％,yeast extract 2.8％,Fe2+0.22％,solid-to-liquid ratio 10.0∶7.7,inoculation amount 2％,and fermentation time 72 h.Under this condition,the protease production activity of Neurospora intermedia was 3 562 U/g.The protease activity preformed optimally at 50 ℃ and pH value 7.0,and the stability was good at 40～50 ℃ and pH value 6～9.Mn2+had the most significant promotive effect on enzyme activity.The study indicates that Neurospora intermedia JY-05211 demonstrates good protease production ability in a medium primarily composed of soybean residue.It can produce a culture with high protein content and protease activity,thereby achieving the high-value utilization of soybean residue.
Keywords：solid-state fermentationNeurospora intermediasoybean residueproteaseresponse surface methodology
Publication Date：2025-02-28
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 80-86 )