响应面法优化洋葱假单胞菌产脂肪酶液体发酵工艺  

Response Surface Methodology to Optimize Lipase Production Immersion Fermentation Technology by Pseudomonas cepacia G-63

作　　者：尹利[1] 阎金勇[1] 杨江科[1] 闫云君[1] 

机构地区：[1]华中科技大学生命科学技术学院,湖北武汉430074

出　　处：《微生物学杂志》2007年第3期11-15,共5页Journal of Microbiology

基　　金：国家高技术研究发展计划项目(863项目;2003AA214061)

摘　　要：用响应面法对洋葱假单胞菌G-63液体发酵产脂肪酶条件进行了优化。首先运用单因子试验筛选出麦芽糖和豆粉水解液为最适碳源和氮源。在此基础上,通过Plackett-Burman设计试验,对影响产酶条件的11个相关因子进行评估并筛选出具有显著效应的3个因子:橄榄油、豆饼粉水解液以及初始pH值。在用最陡爬坡实验逼近以上3个因子的最大响应区域后,采用响应面分析法,确定出橄榄油、豆粉水解液的最佳浓度和最佳初始pH值分别为4.337%,1.956%和8.38。优化后液体发酵培养基中脂肪酶活力提高到44.39 U/mL,比初始酶活13.45 U/mL提高了3.3倍。Response Surface Methodology （RSM） was used to optimize immersion fermentation conditions for lipase production by Pseudomonas cepacia G-63. Firstly, maltose and soybean cake meal hydrolyzed liquid （SCMHL） were screened out as the most suitable carbon and nitrogen sources using single factor experiment, Based on these, design assay Plackett-Burman was used to evaluate eleven factors related to lipase production and three statistically significant factors （SCMHL, olive oil, and initial pH） were selected. And then steepest ascent procedures were applied to define optimal response region for these three factors, finally the optimal factor concentrations were determined adopting RSM analysis, they are soybean cake meal 4. 337% , olive oil 1. 956% , and initial pH at 8.38 respectively. Lipase activity after optimization of the fermentation medium increased from 13.45 U/mL to 44.39 U/mL, increased by 3.3 times.

关 键 词：洋葱假单胞菌 脂肪酶 Plackett—Burman设计 响应面法 优化 

分 类 号：Q939[生物学—微生物学]