响应面法优化普鲁兰多糖发酵工艺条件  

Optimization of Fermentation Technological Conditions for Pullulan Production by Response Surface Method

作　　者：戎蓉[1] 欧杰[1] 

机构地区：[1]上海海洋大学食品学院上海水产品加工与贮藏工程技术研究中心,上海201306

出　　处：《山东农业大学学报（自然科学版）》2016年第5期659-663,共5页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：上海市科委工程中心建设项目(11DZ2280300)

摘　　要：为了提高普鲁兰多糖的产量,本文利用响应面分析法对普鲁兰多糖的发酵工艺条件进行优化。在前期单因素实验的基础上,通过Plackett-Burmen实验确定时间、转速、初始p H为影响出芽短梗霉发酵产普鲁兰多糖的三个显著因素。在此基础上进行Box-Behnken实验和响应面法分析来确定最佳的发酵条件。最终确定优化条件为温度25℃,时间5.5 d,转速240 r/min,初始p H 6.6,装液量30 m L,接种量2%。优化后的普鲁兰多糖产量达到26.31 mg/m L,与预测值26.68 mg/m L接近,比初始产量16.13 mg/m L提高了63.1%。To improve the Pullulan production, the response surface method(RSM) was used to optimize the fermentation technological conditions of pullulan producing strain in this study. On the basis of single factor tests, Plackett-Burmen experiment was employed with six factors and showed culture time, agitation speed and initial p H were three significant factors. Then the optimized technological conditions were obtained by Box-Behnken RSM. The optimum fermentation technological conditions were determined, namely, 25 ℃ culture temperature; 5.5 d culture fermentation time; 240 r/min culture agitation speed, initial p H 6.6, 30 m L loaded liquid and 2 %(V/V) inoculum concentration. Under these fermentation technological conditions, the predicted maximal pullulan production was 26.31 mg/m L which closed to the predicted value26.68 mg/m L, it had increased by about 63.1%compared with the previous condition 16.13 mg/m L.

关 键 词：响应面法 普鲁兰多糖 发酵工艺 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]