摘要
采用Plackett-Burman法考察发酵培养基中各组分对抗真菌活性物质产量的影响。结果表明:葡萄糖、蔗糖、K2HPO4的质量浓度对抗真菌活性物质产量影响显著。再采用最陡爬坡路径逼近最大响应区域,并结合Box-Behnken响应面法对3个主要因素进行分析,得到优化的发酵培养基组成(g/L):葡萄糖6.1、蔗糖31.3、蛋白胨23.1、K2HPO40.825、MgSO4.7H2O 0.5。采用该法优化所得的培养基,其抑菌圈面积增加了42%。
Plackett-Burman design was used to evaluate the effects of 9 medium components on the production of antifungal substance by Brevibacillus brevis FM4B.The results showed that glucose,peptone and K2HPO4were the most important medium components.Steepest ascent procedure and response surface methodology based on Box-Behnken experimental design were employed to optimize the three medium components.The optimal fermentation medium for producing antifungal substance was composed of glucose 6.1 g/L,peptone 23.1 g/L,sucrose 31.3 g/L,K2HPO40.825 g/L and MgSO4.7H2O 0.5 g/L.The inhibition spot area of the optimized culture medium after fermentation with Brevibacillus brevis FM4B was increased by 42% compared to that of the original medium.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第15期257-261,共5页
Food Science
基金
合肥工业大学大学生创新性实验计划项目(2010052)
