Actinobacillus succinogenes NJ113厌氧发酵产丁二酸培养条件的优化  

Optimization of the Culture Conditions for the Production of Succinic Acid by Anaerobic Fermentation of Actinobacillus succinogenes NJ113

作　　者：姜岷[1] 苏溧[1] 陈可泉[1] 蔡婷[1] 王倩楠[1] 

机构地区：[1]南京工业大学制药与生命科学学院,江苏南京210009

出　　处：《食品与发酵工业》2007年第6期1-5,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(20606017);江苏省高校自然科学研究计划项目(05KJB180043)

摘　　要：采用Plackett-Burman设计法(Plackett-Burman,PB),对影响Actinobacillus succinogenes NJ113厌氧发酵生产丁二酸的11个因子进行了筛选。结果表明,影响该菌厌氧发酵产丁二酸的主要因子为葡萄糖、酵母膏、玉米浆。在此基础上,采用响应曲面法(Response Surface Methodology,RSM)对这3个因子的影响进行了研究,得出丁二酸产量的数学模型,通过对二次多项回归方程求解,得到3因子的最优用量:葡萄糖107g/L,酵母膏16 g/L,玉米浆12 g/L,在优化条件下培养48 h,丁二酸的产量由原始培养条件下的62g/L增到84 g/L,收率从62%提高到78.5%,生产强度达1.75 g/(L·h)。Plackett-Burman design was used to evaluate the effects of the eleven factors which influence the production of succinic acid by anaerobic fermentation of Actinobacillus succinogenes NJ113. The significant ones among the eleven factors were determined as follows： glucose, yeast extract and corn steep liquid （CSL）. The response surface methodology （RSM） was used to optimize the three factors. By solving the quadratic regression model equation, the optimal conditions of these variables were determined as： glucose 107g/L, yeast extract 16g/L, CSL 12g/L. After culturing under the optimized condition for 48 hours, the concentration of succinic acid increased from original 62g/L to 84g/L, the yield increased from original 62% to 78.5% with the productivity of 1.75 g/（L · h）.

关 键 词：ACTINOBACILLUS succinogene NJ113 丁二酸 Plackett—Burman设计 响应曲面法 

分 类 号：TQ225.1[化学工程—有机化工]