利用响应面法优化Bacillus natto TK-1产脂肽发酵培养基  

Medium Optimization for Lipopeptide Produced by Bacillus natto TK-1 Using Response Surface Methodology

作　　者：曹小红[1] 蔡萍[1] 李凡[1] 王春玲[1] 鲁梅芳[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院天津市食品营养与安全重点实验室,天津300457

出　　处：《中国生物工程杂志》2007年第4期59-65,共7页China Biotechnology

摘　　要：用响应面法对Bacillus natto TK-1发酵产脂肽的培养基进行优化。首先用Plackett-Burman法筛选出三个影响较大的重要因素,分别为蛋白胨、酵母粉、CaCl2,然后进行最陡爬坡实验逼近最佳响应面区域,最后通过Box-Behnken设计,利用SAS软件进行回归分析,得到各因素的最佳浓度。在优化培养基条件下,发酵液的溶血圈直径较初始培养基提高了29.3%,脂肽的产量提高了约30%。Response Surface Methodology was applied to optimize the culture components for lipopeptide production by Bacillus natto TK-1. In the first step, two level factorial design of Plackett-Burman was used to evaluate the influence of six related factors. It showed that three factors playing the important roles in the medium, including peptone, yeast extract powder and CaCl2. The path of steepest ascent was used to approach the optimal region of the fermentation conditions subsequently. In the third step, the concentrations of those three main factors were further optimized by using Box-Behnken and Response Surface Analysis. By solving the quadratic regression model equation, the optimal concentrations of the variables were determined as： peptone 1.73%, yeast extract powder 0.063 %, CaCl2 1. 385 × 10^-4mol/L. Under the optimal culture conditions, the diameter of haemolysis zone increased 29.3 % than before. HPLC analysis showed the precise production of lipopeptide was 30. 2% higher than preliminary culture. Furthermore, at three batches cultivation, the experiment values under the optimal conditions agreed with the predictive values. It showed that Response Surface Methodology was proper and a good choice for optimization.

关 键 词：BACILLUS NATTO TK-1 脂肽 响应面法 优化 

分 类 号：TQ925.9[轻工技术与工程—发酵工程]