响应面试验设计优化脂肪酶发酵培养基  

Response surface analysis of lipase production by Penicillium camembertii Thom

作　　者：张大皓[1] 谭天伟[1] 王炳武[1] 

机构地区：[1]北京化工大学生命科学与技术学院,北京100029

出　　处：《北京化工大学学报（自然科学版）》2006年第2期41-45,共5页Journal of Beijing University of Chemical Technology(Natural Science Edition)

基　　金：国家'863'计划项目(2002AA514030);国家'十五'攻关项目(2001BA708B02-08);国家自然科学基金(2107600C)

摘　　要：采用响应面试验设计方法对卡门柏青霉(Penicillium camembertii Thom PG-3)发酵生产脂肪酶的培养基进行优化。用部分因子分析法研究原始发酵培养基各成分对响应值的影响程度,发现脱脂豆粕和磷酸氢二铵的质量浓度对脂肪酶活性的影响显著。利用最陡爬坡法逼近最大响应区域。用中心组合设计确定脱脂豆粕和磷酸氢二铵的最优质量浓度。实验结果经过回归分析拟合出一个二次方程的数学模型。并且用实验所得的最优培养基进行发酵试验得到的响应值基本符合数学模型。酶活性比优化前提高了43%。Optimum medium composition in lipase production via Penicillium camembertii Thorn PG 3 fermentation was investigated using Response Surface Methodology （RSM）. The impact of initial medium constituents on lipase production was studied by Fractional Factorial Design （FFD）, revealing that both ammonium secondary phosphate and fat-free soybean meal have a substantial influence on lipase production. In our work, the greatest response area was estimated by the design of steepest ascent approach, and the optimum concentrations of ammonium secondary phosphate and fat-free soybean meal were confirmed via Central Composite Design （CCD）. The quadratic model established by regression analysis facilitated the prediction of the optimum medium composition for the fermentation process, and results of the experiment were in agreement with our proposed model. An increase in lipolytic activity concentration with ultimate value 43 % was observed after the optimization carried out according to our RSM design.

关 键 词：响应面 脂肪酶 青霉 

分 类 号：TQ925.6[轻工技术与工程—发酵工程]