摘要
对枯草芽孢杆菌的发酵条件进行研究,利用minitab软件,采用Plackett-Burman设计,从温度、pH、转速、接种量、蛋白胨、牛肉膏、NaCl7个影响因素中,筛选出牛肉膏、蛋白胨、温度和pH4个主要因素.在此基础上,采用响应曲面法对以上4个主要因素作进一步研究,得到各因素的最优水平:当牛肉膏为7.3g/L,蛋白胨为7.1g/L,温度为33.5℃,pH为6.1时,菌体生长量最大(OD值为2.9586)。
The Fermentation conditions of Bacillus subtilis were studied, plackett-burman design was used to evaluate the influence of related factors which are temperature, pH, rotational speed, inoculate capacity,peptone, beef extract, NaCl. four important components which are beef extract, peptone, temperature, pH were screened, on the basis of this analysis, the prime factors were optimized by response surface methodology so as to work out their optimum level：beef extract 7.3 g/L, peptone 7.1 g/L, temperature 33.5 ℃, pH6.1, bacteria crowth mass reached a maximum （OD = 2.958 6）.
出处
《河南科学》
2007年第1期70-72,共3页
Henan Science
基金
天津市科技发展计划项目(043115111-5)
