枯草芽孢杆菌发酵条件的研究  

Stuty on Fermentation Conditions of Bacillus Subtilis

作　　者：黄宇[1] 孙宝盛[1] 孙井梅[1] 张海丰[1] 齐庚申[1] 

机构地区：[1]天津大学环境科学与工程学院,天津300072

出　　处：《河南科学》2007年第1期70-72,共3页Henan Science

基　　金：天津市科技发展计划项目(043115111-5)

摘　　要：对枯草芽孢杆菌的发酵条件进行研究,利用minitab软件,采用Plackett-Burman设计,从温度、pH、转速、接种量、蛋白胨、牛肉膏、NaCl7个影响因素中,筛选出牛肉膏、蛋白胨、温度和pH4个主要因素.在此基础上,采用响应曲面法对以上4个主要因素作进一步研究,得到各因素的最优水平:当牛肉膏为7.3g/L,蛋白胨为7.1g/L,温度为33.5℃,pH为6.1时,菌体生长量最大(OD值为2.9586)。The Fermentation conditions of Bacillus subtilis were studied, plackett-burman design was used to evaluate the influence of related factors which are temperature, pH, rotational speed, inoculate capacity,peptone, beef extract, NaCl. four important components which are beef extract, peptone, temperature, pH were screened, on the basis of this analysis, the prime factors were optimized by response surface methodology so as to work out their optimum level：beef extract 7.3 g/L, peptone 7.1 g/L, temperature 33.5 ℃, pH6.1, bacteria crowth mass reached a maximum （OD = 2.958 6）.

关 键 词：枯草芽孢杆菌 PLACKETT-BURMAN设计 响应曲面法 minitab软件 

分 类 号：Q93-335[生物学—微生物学]