摘要
应用响应面法对乳酸乳球菌DU101发酵产生乳链菌肽(Nisin)的培养基进行了优化。首先采用Plackett-Burman设计对培养基中8个相关影响因素的效应进行了评价。结果表明,葡萄糖和无水乙酸钠两个因素对Nisin效价影响显著。然后根据中心组合设计和响应面分析确定了上述两个主要影响因素的最佳浓度,得到优化的发酵培养基组成为:玉米浆5 g.L-1,葡萄糖6.57 g.L-1,柠檬酸铵3 g.L-1,K2HPO4 2 g.L-1,无水乙酸钠7.11g.L-1,MgSO4.7H2O 0.2 g.L-1,MnSO4.H2O 0.05 g.L-1,吐温80为2 mL.L-1。在此条件下,发酵液中Nisin效价达到1 564 IU.mL-1,比优化前提高了12.6%。
The fermentation medium for Nisin production by Lactococcus lactis DU101 was optimized by using response surface methodology.Firstly,Plackett-Burman design was used to evaluate the influences of eight related factors in fermentation medium.The results showed that glucose and NaAc were the main affecting factors while the other additives had no significant effects on Nisin production.Then the concentrations of the above two substrates were further optimized by using CCD（Central composit Design） and response surface analysis.The optimal fermentation medium for Nisin production was corn steep liquor 5 g.L-1,glucose 6.57 g.L-1,citric acid ammonium 3 g.L-1,K2HPO4 2 g.L-1,NaAc 7.11 g.L-1,MgSO4.7H2O 0.2 g.L-1,MnSO4.H2O 0.05 g.L-1,2 mL.L-1 Tween-80.Under this fermentation medium condition the Nisin production of DU101 was 1 564 IU.mL-1.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2010年第2期116-122,共7页
Journal of Northeast Agricultural University
基金
黑龙江省科技攻关重大项目(GB05B401)
关键词
乳链菌肽
响应面法
优化
Nisin
response surface methodology
optimization
