利用中心组合设计方法研究维生素对乳酸生产的影响  

Optimization of vitamin addition strategy for enhancement of lactic acid fermentation by central composite design

作　　者：彭华琼[1] 徐国谦[1] 庄英萍[1] 储炬[1] 王永红[1] 张嗣良[1] 

机构地区：[1]华东理工大学生物反应器工程国家重点实验室国家生化工程技术研究中心,上海200237

出　　处：《工业微生物》2007年第5期22-26,共5页Industrial Microbiology

基　　金：上海市科委重点科技攻关项目(034319220)

摘　　要：顺序采用两水平分式析因设计、最速上升法以及中心组合响应曲面方法研究了维生素B1、维生素B2、烟酸、盐酸吡哆醛和生物素对拟干酪乳杆菌(Lactobacillus paracasei)合成乳酸的影响,并利用数据分析软件(Statistical Analysis System,SAS)对数据进行处理。结果表明,维生素B1和生物素对L.paracasei的生长及产酸有比较显著的促进作用,维生素的最佳组合是:维生素B10.053mg/L、维生素B20.01mg/L、烟酸4.0mg/L、盐酸吡哆醛0.2mg/L、生物素0.075mg/L。The influence of vitamin for Lactobacillus was systematically studied with central composite design. Firstly, the prime factors affecting lactic acid yield were selected by means of two-level design, secondly, the prime factors were optimized by steepest ascent design and response surface analysis. The results showed that vitamin B1 and vitamin H had great influence on the growth of Lactobacillus and lactic acid production, and the optimum conditions were vitamin 131 0. 053mg/L, vitamin B2 0.01mg/L, vitamin B1 4.0mg/L, vitamin 136 0.2mg/L, vitamin H 0. 075mg/L.

关 键 词：中心组合设计方法 维生素 乳酸 最速上升设计 响应面分析 发酵 

分 类 号：TQ922[轻工技术与工程—发酵工程]