摘要
以麸皮和豆粕的混合培养基发酵产抗菌脂肽是目前抗菌脂肽较大规模制备的主要工艺,但产率受提取过程中多因素的影响。运用数理统计工具Box-Behnken对影响芽孢杆菌抗菌脂肽提取的主要影响因素进行定量评价和优化。试验得出最佳提取条件为80%甲醇水溶液、料液比1∶5(m∶V)、浸提时间180min、浸提pH 6.0,在此参数下抗菌脂肽的提取量为72.49g/kg,比优化前的59.14g/kg提高了22.57%。
The current process for large scale preparation of antibacte- rial lipopeptides fermented on the mixed media of wheat bran and soybean meal, is influenced by many processing factors. Based on the results of one-factor-one step experiments, ie. the types and concen tration of extraction solvents, the ratio of feed to volume of solvent, immersion time and pH value, the main factors influencing extrac- tion yield of antibacterial lipopeptides from Bacillus subtilis were quantitatively evaluated and optimized by statistical method and the optimal parameters were as follows： 80% methanol solvent, 1 ： 5 ratio of feed to solvent, 180 minutes of immersion time, and 6.0 of pH value. Under these condition, the extraction yield of antibacteriallipopeptides reached 72. 49 g/kg, 22. 57% higher than the natural status of 59.14 g/kg.
出处
《食品与机械》
CSCD
北大核心
2013年第3期125-128,共4页
Food and Machinery
基金
国家级大学生创新实验项目(编号:1056612021)
国家自然科学基金(编号:30972287)
十二五国家支撑计划项目(编号:2012BAD29B06)
广东省教育部产学研结合项目(编号:2011B090400154)
湛江市科技计划项目(编号:2011D02)
关键词
抗菌脂肽
纳豆芽孢杆菌
提取
优化
antibacterial lipopeptide
Bacillus natto
extraction
opti-mization
