曲面效应法优化辅酶Q_(10)发酵条件  

Optimization of Fermentation Conditions for Coenzyme Q_(10) by Response Surface Methodology

作　　者：刘克杉[1] 韩斯琴[1] 孙静波[2] 白震[1] 刘然[3] 吴文芳[1] 

机构地区：[1]中国科学院沈阳应用生态研究所 [2]辽宁省人民医院药剂科,沈阳110015 [3]沈阳市产品质量监督检验所,沈阳110026

出　　处：《应用与环境生物学报》2006年第3期386-390,共5页Chinese Journal of Applied and Environmental Biology

摘　　要：以根癌土壤杆菌(Agrobacterium tum efaciens)1.1416的突变株AGR 0610为出发菌株,采用P lackett-Burm an设计法(P lackett-Burm an design,P-B)对影响AGR 0610发酵产辅酶Q10的相关因素进行了研究,选取到4种有显著效应的因素:糖蜜、大豆蛋白胨、玉米浆和蛋氨酸.再采用响应曲面法(response surface m ethodology,RSM)对这4种因素的最佳水平范围进一步探讨,得到二次回归方程,优化了培养基组成.当这4种因素分别取值为1.02%、0.49%、0.29%和0.34%时,辅酶Q10产量有最大预测值38.88 mg/L,并被实验所证实.A Plackett - Burman design was used to evaluate the influence factors related to coenzyme Q10 fermentation with AGR 0610, which was mutant of Agrobacterium turnefaciens 1. 1416. Molasses, bean peptone, corn-steep liquor and DL-methione with great influence on coenzyme Q10 fermentation were chosen. Response surface methodology was used to further study the optimal region of the four factors and gave the regression equation. By solving the equation and analyzing the response surface contour plots, the optimal process conditions were determined： molasses, bean peptone, corn-steep liquor and DL-methione were 1.02% , 0.49% , 0.29% and 0.34%, respectively . And under these conditions, the maximum predicted yield of coenzyme Q10 was verified 38.88 mg/L. Fig 6, Tab 4, Ref 8

关 键 词：根癌土壤杆菌 辅酶Q10 PLACKETT-BURMAN设计 响应曲面法 

分 类 号：TQ925[轻工技术与工程—发酵工程]