响应面法对Bacillus natto TK-2产聚-γ-谷氨酸(γ-PGA)发酵培养基的优化  

Medium Optimization by Response Suface Methodology for Poly-γ-glutami Acid Production from Bacillus natto TK-2

作　　者：曹小红[1] 哈志瑞[1] 王春玲[1] 廖振宇[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：《食品与发酵工业》2008年第1期24-27,共4页Food and Fermentation Industries

摘　　要：通过Plackett-Burman设计和响应面分析对B.natto TK-2发酵产γ-PGA的培养基进行了优化。首先通过Plackett-Burman设计从6个因素中筛选出了有显著影响的葡萄糖、味精、CaCl_2等3个因素;然后通过最陡爬坡和Box-Behnken设计进一步优化,并利用SAS软件进行回归分析,得到以上3个因素的最佳浓度分别为(g/ L):葡萄糖21.4,味精25.1,CaCl_2 2.6。在优化后的培养基下,γ-PGA的产量比优化前提高了34.01%。By using Plackett-Burman and response surface methodology,we studied the medium optimization of poly-γ-glutamic acid production from Bacillus natto TK-2.A Plaekett—Burman design was first used to evaluate the influence of six related factors,and glucose,glutamine,CaCl2 were affirmed the important factors in the medium.Then,the path of steepest ascent and the Box-Behnken design were used for further optimization on these three factors.By solving the quadratic regression model equation,the optimal concentrations of the variables were determined as：glucose2.14%,glutamine 2.51%,CaCl2 0.26%.Under the optimal culture condition,the yield of theγ-PGA increased by 34.01%.

关 键 词：响应面法 Bacillus NATTO TK—2 γ-PGA 优化 

分 类 号：TQ922.1[轻工技术与工程—发酵工程]