摘要
通过单因素试验对影响植物乳杆菌fmb10发酵产细菌素的8个影响因子进行初筛,采用Plackett-Burman设计法确定显著影响因子,利用最陡爬坡试验逼近最佳响应面区域,运用Design-Expert软件的中心组合试验设计(central composite design,CCD)对显著影响因子的重要水平和交互作用进行研究。结果表明,菌株fmb10产细菌素的最佳发酵条件为:发酵温度30.38℃、葡萄糖质量浓度21.1 g/L、酵母膏质量浓度11.0 g/L,在此条件下,植物乳杆菌fmb10发酵上清液对大肠杆菌抑菌圈直径平均为22.90 mm,与预测值22.89 mm高度吻合,优化后植物乳杆菌fmb10发酵上清液抑菌圈直径较原始抑菌圈直径(18.37 mm)提高了24.66%。
Influences of 8 factors （including medium components and culture conditions） on the production of plantaricin by Lactobacillus plantarum fmb10 were evaluated by Plackett-Burman design to select the most significant factors. Subsequently, the path of steepest ascent design was used to approach the optimal region, followed by the use of central composite design （CCD） and response surface methodology for further optimization of the selected significant factors. Culture temperature, glucose concentration and yeast extract concentration were found to be the factors with the most significant influence on plantaricin production, and their optimum levels were determined as 30.38 ℃, 21.1 g/L and 11.0 g/L, respectively. Under the optimum conditions, the bacteriostatic diameter of the fermentation supernatant was 22.90 mm, indicating a 24.66% increase compared with that （18.37 mm） obtained before optimization.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第17期140-145,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2011BAD23B05)
